Caturra Catuaí Coffee: A Story of Balance, Sustainability, and Empowerment

Origins and Cultivation

Caturra Catuaí coffee is a remarkable hybrid of two Arabica varieties, Caturra and Catuaí, first developed in Brazil for its high yield and adaptability. This variety has found an ideal home in the biodiverse highlands of Nicaragua, particularly in regions like Nueva Segovia and Madriz. Here, the coffee thrives under shade-grown conditions that preserve native flora and fauna while producing beans of exceptional quality. Farms often employ agroforestry techniques, blending coffee cultivation with the natural environment to maintain soil health and protect water sources.

In Nicaragua, Caturra Catuaí coffee has become more than a crop—it's a vehicle for social change. Initiatives like Café Femenino empower women farmers by providing them with leadership opportunities, economic autonomy, and direct access to fair trade markets. These programs are helping dismantle traditional barriers, enabling women to thrive as both coffee producers and community leaders.

Flavor Profile

Caturra Catuaí is celebrated for its harmonious flavor profile, offering a smooth sweetness with notes of caramel and chocolate. Fruity undertones and balanced acidity create a versatile coffee suitable for any time of day. Grown at high altitudes with careful cultivation, the beans develop complex flavors that shine in a medium roast, enhancing their natural sweetness and subtle nutty or citrus nuances.

Versatility and Preparation

Caturra Catuaí is adaptable to various brewing methods, from espresso to pour-over or French press. Its balanced flavors make it an excellent choice for enjoying on its own or paired with milk, complementing a variety of foods and desserts.