Typical Cup Profile

Catiguá delivers a remarkably smooth, sweet, and comforting cup with a medium-to-heavy body and balanced acidity. Its signature flavor spectrum features heavy notes of milk chocolate, toasted hazelnut, brown sugar, and dried fruits.

When grown at higher altitudes or subjected to modern natural and anaerobic processing techniques, Catiguá can reveal intriguing red fruit acidity, floral nuances, and a lingering, clean finish that scores exceptionally high in specialty coffee competitions.

Genetic Origin & History

Catiguá was developed in Brazil through a collaboration between EPAMIG (Empresa de Pesquisa Agropecuária de Minas Gerais) and the Federal University of Viçosa (UFV).

The variety was created by crossing Catuai with Hibrido de Timor, an organic cross between Coffea arabica and Coffea canephora (Robusta). The primary objective was to breed a variety with strong genetic resistance to coffee leaf rust without sacrificing the sensory quality expected of Arabica coffee.

The result is a highly productive, robust plant with compact branch spacing that inherits both the high yield of Catuai and the disease immunity of the Timor Hybrid, making it an increasingly popular, sustainable choice for modern specialty producers.