A Comprehensive Guide to Coffee Bean Classification and Flavor Profiles: Are Catuai and Caturra Siblings?

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FrontStreet Coffee - Catuai Variety Introduction

Catuai:

Catuai is a hybrid of Mundo Novo and Caturra, which can be described as a second-generation hybrid. It inherits the advantage of Caturra's short plant height, addressing the shortcomings of Mundo Novo; it also compensates for the fragility of Arabica fruits. The fruits are solid and don't easily fall off when exposed to strong winds. The biggest regret is that its overall flavor is somewhat simpler than Caturra's.

It was discovered by Brazilian agricultural research institutions in the 1950s-1960s. Some sources say it first appeared in the late 1940s.

The variety name Catuai comes from indigenous language, meaning "very good."

As a member of the Arabica family, Catuai is relatively high-yielding.

The plant is relatively small, with a small angle between lateral branches and the main branch.

In addition to higher yields, another prominent advantage is that the coffee cherries don't easily fall off after maturity, with strong resistance to wind and rain. It is favored in regions with frequent wind and rain.

Furthermore, it requires adequate fertilization and care.

Catuai can adapt well to various altitudes, with cup quality becoming more outstanding when planted above 800m.

Fruit colors commonly include red and yellow: Red Catuai and Yellow Catuai.

Catuai is widely cultivated throughout Central and South America, including Brazil. Catuai also comes in red and yellow fruit varieties, with the red fruit variety winning awards more frequently than the yellow one. Catuai, Caturra, Mundo Novo, and Bourbon are the four major coffee varieties in Brazil.

The state of Espírito Santo in Brazil is a famous coffee-producing region located in southeastern Brazil. The average planting altitude in the plateau areas ranges between 1100-1200 meters, with perfect climatic conditions that are highly suitable for growing Arabica. The coffee beans produced here are full-bodied, with subtle and balanced acidity, a soft and smooth mouthfeel, and aromas of caramel, chocolate, and yellow fruits, leaving a lasting impression.

Knowledge point: Arabica is one of the two very important varieties in the commercial coffee industry, with the other important variety being Robusta.

In Brief:

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