We easily forget it, we only see it at the cost of sustained attention, but its bite tells us the harsh reality of its presence!
Origin: Arabica
Unique Variety: Catuaï Rojo
Region: Nicaragua, Province Matagalpa
Producer: Finca La Verona
Level: 800m
Developed in microlot
Finca Renacer prepare 4 ha of land to plant its 16 000 little Catuaï Rojo in nursery
It is a genetic cross between two natural Arabica mutations Caturra yellow and Mundo Novo with yellow-fruited and red-fruited types.
Small stature allows it to be planted densely and harvested more efficiently, it can be planted at nearly double the density.
No longer new to the market, it is valued for its high yield, reliable quality and potential profit for the producer.
The biggest problem Catuaï faces is its poor resistance toward rust, fungal infections and pests. It also has high nutritional requirements during growth, which means it requires additional investment and maintenance from the producer during its growth stage.
Catuai is known for having a fruity and complex taste profile that does well at high altitudes. Its key descriptor in aroma and flavor is citrus and there is no discernable difference in taste between the two.
Catuai can taste bitter with a high level of acidity. However, when properly grown and processed, Catuai can make a great cup of coffee even when roasted dark (dark roast) and gives an after-taste fruity and herbal flavor to each brew. It aims to add body to the coffee and create a unique profile.
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