How Does Costa Rican Coffee Taste? The Catuai Variety Turns Out to Be a Laboratory Hybrid

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FrontStreet Coffee - Introduction to Costa Rica Catuai Variety

Varieties grown in Costa Rica are mainly Caturra and Catuai, with many derivatives developed within the country. The most famous is the Bourbon derivative Villa Sarchi, which grows particularly well in high-altitude areas and has strong wind resistance. It can grow even in poor soil conditions and thrives better under shade trees. Its most notable characteristics are excellent sweetness and pleasant acidity. Costa Rica's coffee processing skills are exceptional, with breeding, cultivation, and post-processing methods (especially honey processing) serving as models for coffee-producing countries.

Catuai is a variety cultivated by the Agronomic Institute of Campinas in São Paulo, Brazil, developed by hybridizing the high-yielding Mundo Novo with the dwarf Caturra. This variety yields more than Bourbon, and its compact plant size allows for higher planting density (almost double that of Bourbon), contributing to its high productivity. The dwarf stature also facilitates pest and disease control. Its main characteristics are robustness and short height, even more compact than Catuai. However, it is highly susceptible to leaf rust disease.

The name Catuai originates from "guarani multomom," meaning "very good." Today, while considered decent, it does not possess exceptional flavor quality. It comes in red and yellow fruit types, with different countries selecting various cultivars.

This variety originated from a 1949 cross between Yellow Caturra and Mundo Novo, initially called H-2077. It was released after pedigree selection (selecting individual plants through successive generations) in Brazil and widely cultivated there. Brazil has many Catuai sub-varieties, some known for their high yields. However, the sub-varieties that spread to Central America have lower yields. Research in Honduras and Costa Rica found no significant difference in yield between Caturra and Catuai. It was first introduced to Honduras in 1979 and tested at the Honduran Coffee Institute (IHCAFE).

In 1983, two seed varieties were selected at the Honduran Coffee Institute and commercially released. Today, Catuai accounts for nearly half of Honduras's Arabica coffee varieties. IHCAFE actively conducts Catuai breeding, including creating hybrids by crossing Catuai with Timor. Costa Rica introduced Yellow Catuai in 1985, and it has been widely cultivated in the country since. Guatemala introduced it in 1970, where it now accounts for approximately 20% of the country's production, while its presence in other Central American countries is minimal. The dwarf stature, high planting density, and efficient harvesting of Catuai contributed to the adoption of full-sun cultivation in the 1970s and 1980s.

The Mexican Coffee Institute (INMECAF) cultivated a similar variety called "Garnica" in 1960-61. It was a hybrid of Mundo Novo and Yellow Caturra. Trials began in 1978-79, but INMECAF was dissolved in 1989 before pedigree selection was complete. Private plantations in Mexico conducted further selection, but tracing the varieties has proven difficult.

Key Points

Typica old varieties offer excellent flavor, good mouthfeel, and distinct aroma but have weak disease resistance.

In Summary

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