Red Catuai
Arabica variety
Red Catuai (Catuaí Vermelho) is an Arabica hybrid developed in Brazil by the Instituto Agronômico de Campinas (IAC), created by crossing Mundo Novo and Caturra. It is a semi-dwarf, compact variety with a bushy structure, well-suited for high-density planting and both manual and mechanized harvesting. The variety is known for its high yield potential, good resistance to wind and heavy rain, and adaptability across a wide range of altitudes (600–1,800 masl). Cherries ripen to a distinctive bright red. In the cup, Red Catuai delivers a clean, balanced profile with moderate acidity, medium body, and notes of caramel, chocolate, and nuts — with flavor nuances varying by terroir, processing method, and roast. It is one of the most widely cultivated Arabica varieties in Central and South America, though it remains susceptible to coffee leaf rust.
Descriptors tasters reached for across 1 cupping of this variety.
| Process | Honey |
| Varieties | Red Catuai |
| Country | Costa Rica |
| Region | Chirripó |
| Source | Régulo Ureña And Isabel Rojas |