Catuai emerged in the 1940s through research by scientist Alcides Carvalho at the Agronomic Institute of Brazil. The name derives from Tupi-Guarani, meaning “very good” or “excellent.” There are two main variants - yellow and red - each offering distinct flavor profiles.
The red variety provides chocolate notes with pronounced sweetness, while the yellow presents citrus characteristics with potential banana or caramel notes. Both remain smooth with moderate acidity.
The article also highlights the Catucai hybrid, created in 1988 by crossing Catuai with Icatu beans, which features elevated sweetness with fruity notes and performs well in the producing regions of Minas Gerais.
Catuai represents an important milestone in the history of Brazilian coffee, being the result of decades of research and development that helped establish Brazil as one of the largest coffee producers in the world.