Understanding the Difference Between Caturra and Catuai - An Introduction to Catuai Coffee Bean Flavor Characteristics

Introduction

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As the most common coffee variety in the Central and South American region, although Caturra and Catuai often appear together and have an inseparable relationship (the former is a natural mutation of Bourbon, the latter is a hybrid variety of Caturra), their flavor, yield, and disease resistance will vary. Follow FrontStreet Coffee to learn more about Caturra and Catuai~

Caturra

Caturra is a natural mutation of the Bourbon variety. It was discovered between 1915 and 1918 in a plantation in Minas Gerais, Brazil. A group of genes in the Bourbon planted in the plantation mutated, causing the plant to grow smaller (similar to dwarfism).

This new coffee variety, expressed in a new biological form, was called "Caturra" by the locals in Guarani, meaning "small." Sometimes it is also called "Nanico."

This variety has a small stature, which allows plants to be planted more densely, and its secondary branches are close together, enabling it to produce more fruit in the same space. This greatly increases yield per unit area. Moreover, because of its small size, harvesting is also more convenient.

Regarding cultivation requirements, Caturra can be described as "very easy-going"! As long as the altitude is above 700m, it can thrive under intense sun exposure. Of course, the higher the altitude, the better the coffee flavor.

Through observation and notes from FrontStreet Coffee, it was found that Caturra variety beans are round and long, with a curve at the tail end. Through cupping comparisons, it was discovered that Caturra has a bright, clean taste and noticeable sweetness.

Catuai

Catuai is a hybrid of Mundo Novo and Caturra,可以说是 a second-generation hybrid. It inherits the advantage of Caturra's short tree height, correcting the shortcomings of Mundo Novo; it also compensates for the fragile nature of Arabica fruits. The fruit sets firmly and is not easily shed when blown by strong winds. The biggest regret is that its overall flavor is slightly more monotonous than Caturra.

In the 1950s and 1960s, it was discovered by the Brazilian Agricultural Research Institute. One account suggests it first appeared in the late 1940s. The variety name Catuai comes from the indigenous language, meaning "very good."

As a member of the Arabica family, Catuai is relatively high-yielding. The reason is that the plant is relatively short, and the angle between side branches and main branches is small, allowing one side branch to bear more fruit.

In addition to higher yields, another prominent advantage of this variety is that coffee cherries do not fall easily after maturity, and it has strong resistance to wind and rain. This makes it very popular in the Central and South American production regions with frequent natural disasters, but it requires continuous fertilization to supplement nutrients. Moreover, regarding altitude requirements, cultivation at 800m above can achieve very good flavor expression.

Through observation and notes from FrontStreet Coffee, it was found that Catuai variety beans are elliptical and flat, with a relatively slender tail end. Through cupping comparisons, it was discovered that Catuai has soft acidity, clean taste, and rich fruity aroma.

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