Arabica
Catuai Vermelho
Also known as: Red Catuai, Catuai Vermelho
Catuai Vermelho (Red Catuai ) is the red- cherry color variant of Catuai, the hybrid of Mundo Novo and Caturra . It produces red cherries and is known for its high productivity and good cup quality. Catuai Vermelho is widely planted in Brazil and Central America.
Key Takeaways
- Catuai Vermelho (Red Catuai) is the red-cherry color variant of Catuai.
- Catuai Vermelho is the more common variant of Catuai in many growing regions.
- Catuai Vermelho can be slightly fuller in body than Catuai Amarelo.
Catuai Vermelho (Red Catuai ) is the red- cherry color variant of Catuai, the hybrid of Mundo Novo and Caturra . It produces red cherries and is known for its high productivity and good cup quality. Catuai Vermelho is widely planted in Brazil and Central America.
Catuai Vermelho (Red Catuai) is the red-cherry color variant of Catuai, the hybrid of Mundo Novo and Caturra. It produces red cherries and is known for its high productivity and good cup quality. Catuai Vermelho is widely planted in Brazil and Central America.
Origin
Developed by the Instituto Agronômico de Campinas (IAC) in Brazil. Red color variant of Catuai.
History
Catuai Vermelho is the red-cherry color variant of Catuai, which was developed by the Instituto Agronômico de Campinas (IAC) in Brazil in the 1940s-1950s. Catuai is a cross between Mundo Novo (Typica x Bourbon) and Caturra (Bourbon mutation). The red color variant (Vermelho) was selected alongside the yellow variant (Amarelo). Catuai Vermelho is widely planted in Brazil and Central America due to its high productivity, compact growth, and good cup quality.
Discovery
Developed by the IAC in Brazil in the 1940s-1950s.
Genetics and Lineage
Catuai Vermelho is a hybrid of Mundo Novo (Typica x Bourbon) and Caturra (Bourbon mutation). The red cherry color is the typical color for Bourbon-line varieties.
Parent Varieties
Hybrid Status: Catuai Vermelho is a red-cherry color variant of Catuai, not a separate hybrid.
Growth Characteristics
Catuai Vermelho is a dwarf tree with compact growth habit, inherited from Caturra. It produces red cherries.
Tree Size: Dwarf (1.5 to 2.5 meters at maturity)
Yield: Very high. Catuai Vermelho's compact size allows high-density planting.
Disease Resistance: Low. Like its parents, Catuai Vermelho is susceptible to coffee leaf rust.
Climate and Growing Conditions
Catuai Vermelho thrives in Brazilian and Central American conditions at elevations of 800 to 1,600 meters.
Climate Preferences: Tropical and subtropical highland climate. Optimal temperatures 18 to 26 degrees Celsius.
Rainfall: 1,200 to 1,800mm annually.
Elevation Range: 800-1,600 meters
Processing Compatibility
Catuai Vermelho is excellent with all processing methods. Natural and washed processing are common.
Roasting Behavior
Catuai Vermelho beans are medium density and roast evenly.
Cup Profile
Catuai Vermelho produces a sweet, balanced cup with bright acidity, medium body, and notes of red fruit, chocolate, caramel, and citrus. The cup is similar to Catuai Amarelo but can be slightly fuller in body.
Professional Cupping Notes
Catuai Vermelho lots can score 83 to 87+ points in SCA cupping.
Common Defects
- •Susceptible to coffee leaf rust
Brewing Recommendations
Catuai Vermelho works well as espresso, pour over, and filtered coffee.
Countries Where Grown
Notable Farms
Interesting Facts
- •Catuai Vermelho (Red Catuai) is the red-cherry color variant of Catuai.
- •Catuai Vermelho is the more common variant of Catuai in many growing regions.
- •Catuai Vermelho can be slightly fuller in body than Catuai Amarelo.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Instituto Agronômico de Campinas (IAC)
Related Varieties
Bourbon
Sweet, complex, and balanced. Known for a pronounced sweetness, deep fruit notes (berry, stone fruit), and bright but rounded acidity. Body is medium to full with a smooth, creamy mouthfeel. Among the most sought-after cup profiles in specialty coffee.
ArabicaCatuai
Balanced and versatile. Typically produces a clean, sweet cup with notes of caramel, chocolate, and nuts (especially when naturally processed in Brazil). Washed Catuai from Central America shows brighter acidity with citrus and stone fruit notes. Less complex than Bourbon but consistently high quality.
ArabicaCatuai Amarelo
Catuai Amarelo produces a sweet, balanced cup with bright acidity, medium body, and notes of citrus, chocolate, caramel, and sometimes yellow fruit. The cup is similar to Catuai Vermelho but can be slightly more delicate.
ArabicaCaturra
Bright, clean, and sweet. Known for pronounced citric acidity, medium body, and notes of citrus, stone fruit, and caramel. Generally produces a more straightforward but vibrant cup than its parent Bourbon, with slightly less complexity but excellent clarity.
ArabicaMundo Novo
Mundo Novo has a smooth, balanced cup with low to medium acidity, medium body, and notes of chocolate, nuts, caramel, and sometimes subtle fruit. The cup is...
ArabicaTypica
Clean, sweet, and delicate. Known for floral aromatics, bright citric acidity, and a silky, tea-like body. Typically exhibits notes of citrus, jasmine, honey, and stone fruit. Among the most complex and elegant cup profiles of all Arabica varieties.
Related Encyclopedia Entries
Acidity
In coffee tasting, acidity refers to the bright, vibrant, and often fruity quality that gives coffee its liveliness and structure. Unlike the negative connotation of acidity in everyday language, coffee acidity is a desirable characteristic when balanced. It is perceived as a pleasant tartness or brightness on the palate, similar to the acidity in wine or fruit.
Sensory & TastingBody
Body, also called mouthfeel, refers to the physical weight, texture, and viscosity of coffee as it is perceived in the mouth. It is a tactile sensation rather than a taste, ranging from thin and tea-like to thick and syrupy. Body is influenced by brewing method, coffee oils, suspended solids, roast level, and the variety and origin of the coffee.
Origins & GeographyCoffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Coffee ScienceCoffee Leaf Rust
Hemileia vastatrix belongs to the order Pucciniales and is an obligate biotrophic fungus, meaning it requires living host tissue to survive. The infection cycle begins when urediniospores are deposited on the abaxial (underside) surface of the coffee leaf, typically via wind or rain splash. Germination occurs only in the presence of free water—such as dew or rainfall—within a temperature range of 15°C to 28°C. Upon germination, the fungus enters the leaf through the stomata and establishes a mycelium that colonizes the internal tissue. The visual manifestation of the disease begins as small, chlorotic spots that expand into characteristic orange, powdery pustules. These pustules contain thousands of spores capable of further infection. The physiological impact includes a rapid reduction in photosynthetic capacity and the eventual abscission of the leaf. Severe cases lead to 'dieback,' where the plant's branches wither due to carbohydrate depletion, often resulting in the death of the tree or a total loss of the following year's crop.
Coffee ScienceExtraction
Extraction is the process of dissolving soluble compounds from ground coffee into water, producing the beverage we know as coffee. During extraction, water pulls acids, sugars, lipids, carbohydrates, and melanoidins from the coffee grounds in a sequence that shapes flavor, body, and aroma.
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
- •Chapter 2: Coffee Origins
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Keith E. Lyons
Author, Researcher & Coffee Educator
Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
August 10, 2026
Sources & References
(2)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2Instituto Agronômico de Campinas (IAC)
Authoritative References
Editorial Standards
- • Fact-checked against peer-reviewed coffee science research and industry standards.
- • Reviewed by the author with documented sources for every factual claim.
- • Updated regularly; the "Last Reviewed" date reflects the most recent verification.
- • Corrections are made promptly when new research or evidence emerges.
Our editorial process prioritizes accuracy, scientific rigor, and practical relevance for coffee enthusiasts and professionals alike.
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Catuai
Balanced and versatile. Typically produces a clean, sweet cup with notes of caramel, chocolate, and nuts (especially when naturally processed in Brazil). Washed Catuai from Central America shows brighter acidity with citrus and stone fruit notes. Less complex than Bourbon but consistently high quality.
Catuai Amarelo
Catuai Amarelo produces a sweet, balanced cup with bright acidity, medium body, and notes of citrus, chocolate, caramel, and sometimes yellow fruit. The cup is similar to Catuai Vermelho but can be slightly more delicate.
Bourbon Vermelho
Bourbon Vermelho is known for its sweet, complex, and balanced cup with bright acidity, medium to full body, and notes of berry, stone fruit, chocolate, and...
Mundo Novo
Mundo Novo has a smooth, balanced cup with low to medium acidity, medium body, and notes of chocolate, nuts, caramel, and sometimes subtle fruit. The cup is...
Recommended Encyclopedia Entries
Reference definitions that complement this page.
Catuai Coffee Variety
Catuai is a compact hybrid of Mundo Novo and Caturra bred in Campinas, Brazil. Its small stature enables high-density planting and easier harvesting, while its cup retains a clean, bright acidity with sweet citrus notes that perform well across Central and South American farms.
Mundo Novo Coffee Variety
Mundo Novo is a natural Brazilian hybrid of Sumatra Typica and Red Bourbon known for high tree vigor, heavy body, and chocolatey cup profiles.
Bourbon Coffee Variety
Bourbon is one of the two foundational arabica varieties, named after Réunion Island (formerly Île Bourbon). It produces higher yields and a sweeter, more complex cup than Typica, with distinctive notes of chocolate, caramel, and red fruit that set the standard for specialty coffee quality.
Caturra Coffee Variety
Caturra is a natural dwarf mutation of Bourbon discovered in Minas Gerais, Brazil. Its compact size revolutionized high-density coffee farming, and its cup delivers classic Bourbon sweetness with brighter acidity, though it is highly susceptible to coffee leaf rust.