Red Catuai, also known as Catuai Vermelho, is a Bourbon-Typica hybrid developed by the Agronomic Institute of Campinas in Sao Paolo, Brazil.
A common variety in Central America, the term Catuai derives from Tupi-Guarani South American indigenous language, meaning “very good.”
The cultivar was first created in 1949 through a cross between highly productive Mundo Novo and compact Caturra, and has since gone through many selections in different countries across Central America before its commercial release in Brazil in 1972, and subsequently in other countries including Honduras, Costa Rica, and Guatemala.
It has an average sized bean. However, it is highly susceptible to coffee leaf rust.
The most stable taste profile of Red Catuai is its sweetness. It is a common opinion that there is no difference in taste of the seeds from yellow and red coffee cherries of Catuai, but some sources claim to prefer Red Catuai.
However, there have been been reports claiming Yellow Catuai’s susceptibility to rain damage when ripe, which could account for this perceived difference in cup quality.