The flavor of Kaduai coffee what are the varieties of Arabica coffee beans

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Catuai is a hybrid of Mundo Novo and Yellow Caturra, developed by the Institute of Agronomy in Campinas, Brazil (ICA) in 1949. There are two kinds of varieties, yellow and red, with high yield and strong vitality. Today, Catuai is the mainstay of 50 per cent of Brazilian coffee varieties. It is reported that the name means "very good" in Tuby-Guarani.

These plants are low in height and can be planted with high density, but require adequate and correct fertilization and care to maintain yield and plant health. Secondary branches often form a short angle with the trunk, and the tree is highly resistant to basic forces such as strong wind and rain, because its fruit is not easy to fall.

Today, Catuai is widely spread in Latin America. It is generally believed that there is no difference in seed taste between yellow and red berries, but some sources claim to prefer the red Catuai. In Mercanta, we did not notice this, although there are many examples of these two aspects. However, some reports say ripe yellow cherries are more easily damaged by Rain Water, which may be the reason for the difference in cup quality.

The most stable taste quality of Catuai is its sweetness, which mainly depends on proper fertilization. Natural compost also enhances the sweetness of coffee and improves the overall taste of coffee.

Different sub-varieties of Catuai include:

Catuai Amarelo (yellow)

Catuai Vermelho (red)

Catuai 8

Catuai 10

Catucai

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