Coffee Variety | Kaduai article | what are the characteristics of Kaduai Catuai

The Catuai line of coffee has been produced for more than 40 years, and although it is no longer a novelty in the market, its value lies in its high yield, reliable quality and potential profitability of producers.

Recently, there are signs that Kaduai may be reviving. In 2019, many varieties of Kaduai achieved excellent results and were listed as the best coffee in the world, or won awards of excellence in Brazil for two consecutive years.

In order to explore why this happens, the full nature of this diversity needs to be fully explored. Here's what you may not know about Kaduai.

Where does it come from? What does it look like?

Kaduai was first introduced to Brazil in 1972. It is a genetic hybrid of two natural Arabica (Arabica), one of which is yellow Kaddura (Caturra) and the other is New World (Mundo Novo). Because it is a smaller plant, it can be planted closer together, creating a higher planting density and allowing easier access to its cherries during harvest.

Kaduai was first introduced to Guatemala in 1970 and now accounts for 20% of the country's coffee production. It was then introduced to Honduras in 1983 and now accounts for almost half of all Arabica cultivation. Finally, it was introduced to Costa Rica in 1985.

Although Kaduai has many subtypes, in most Central American countries, most subtypes do not have their own technical names.

Production and processing

Kaduai's first harvest is usually only three years later. It is a plant that responds well to lime and fertilizer, which means that management in the production process can help determine the productivity of a plant.

The methods of processing and drying vary from country to country. Brazilian traditional tanning kaduai are more popular because they add taste to the cup and create a unique silhouette. In Central America, honey-treated coffee is growing among small producers.

Kaduai's biggest problem is its poor resistance to rust, fungal infections and pests. However, with the emergence of a new generation of varieties, this situation is changing. The native soil of Brazil tends to produce plants that do not rust as easily as other producing countries because of the more stable climatic conditions.

Kaduai Cup

Kaduai can have a variety of attributes and sensory qualities, depending on how it is produced and where it is processed. Main flavors: chocolate, caramel, caramel, honey, almonds, and spices of nutmeg and sweet grass. Light to moderate baking is recommended to show its best quality.

When it comes to different colors of Kaduai, there is no obvious difference in taste. Hanna Neuschwander, director of public relations at World Coffee Research, told me: "the effects of taste on genetic differences (for example, red and yellow) have not been well studied." As far as I know, there are no good experiments to isolate it. "

Jose said that for him, the red Kaduai can have a fuller body, and the yellow Kaduai can have a softer body, but it depends on the climatic conditions and altitude during the growth period, as well as post-harvest processing. Red Kaduai coffee beans tend to produce more complex coffee.