Mundo Novo
Mundo Novo and Catucaí coffees have great importance for the process of formation of coffee cultivation in Brazil. Originating in the last century, both have a significant contribution changing the scenario of the Brazilian national coffee market. The main reason? Longevity and productivity which make them the most responsible for consolidating the coffee culture of superior quality in producing regions of the country. Currently, Mundo Novo is present mainly in the regions of Minas Gerais and São Paulo. Due to the good adaptation Mundo Novo varietal can be found in several producing regions. Another factor that places Mundo Novo among the most sought after is the Remarkable and versatile palate, capable of elevating the experience of cup and harmonize with other flavors.
Catucai
Catucaí 100% Brazilian coffee, Catucaí has become one of the prefferreds by special coffee producers. The Soul and body of the grain causes a sensory explosion in the palate of the consumer. And all of this comes with the first sip. By the way, this coffee is the representation of the national effort and dedication towards of coffee. Catucaí in Tupi-Guarani (a Brazilian indigenous language) means “very good”. Undeniably, this is just one of the attributes of this special coffee. After all, the relevant sweetness is one of the initial experiences in contact with the taste. According to specialists, the history of Catucaí began with the hands of the Brazilian geneticist Alcides de Carvalho with the idea of crossing the Mundo Novo and Caturra varieties accurately, in 1949. But it was only in 1972 that the market actually got to know the Catucaí. Currently, it is one of the Arabica varieties most planted in Brazil. The benefits of Catucaí, the variety of coffee in Brazil The sweet taste is a high point of Catucaí, coming without great efforts with the lightness of natural sugars and the ideal balance in the cup. The fruits can be red or yellow, but with typical singularities of each of the species. Catucaí: yellow or red? In Yellow Catucaí, for example, the beauty sung in the plantation appears as painting. All in complementary sync with the green dominant of the plantation. The acidity of this coffee is controlled. The drink it is less full-bodied and brings a lot of delicacy. With Red, on the other hand, delicacy continues. However, it is possible to enjoy a drink more full-bodied. In addition to being a little more acidic and with the typical sweetness of the specie.
Arara
Low-growing cultivar, large canopy, green young leaves, yellow fruit, large grain size, late maturation, resistant to rust and pseudomonas, susceptible to nematodes, high vegetative vigor, differentiated beverage quality and high production potential. Coffee with natural sweetness, sensory notes and balanced acidity.
Acaia
Tall-growing cultivar, medium canopy diameter, bronze young leaves, red fruit color, large grain size, early maturation, susceptible to rust and nematodes, high vegetative vigor, regular beverage quality and high production potential. CaféSmooth coffee with fruity notes. Many people choose not to sweeten the drink, as this variety has a chocolatey flavor and medium acidity.
Geisha
Tall-growing cultivar, large canopy diameter, bronze and green young leaves, red fruit color, medium grain size, medium maturation, partially resistant to rust, medium vegetative vigor, differentiated beverage quality, low production potential and also quite sensitive to drought. The Geisha coffee variety has sensory notes reminiscent of jasmine flowers and ripe star fruit, with balanced acidity of Tahiti lime.
Yellow Bourbon
Yellow Bourbon is a variety of the Arabica type, a natural mutation of Red Bourbon, first found in 1708 on Bourbon Island, now Réunion. Today, the variety is produced in the Mogiana region and in Minas Gerais, at altitudes between 1,000 and 1,400 meters above sea level. The beans of the Bourbon variety are considered among the best in the world for producing specialty coffees. This is because they produce smooth, low-acid, medium-bodied drinks, with a pronounced sweetness and chocolatey notes, reminiscent of toasted cereals and hazelnuts. For this reason, this coffee offers excellent pairings with chocolates. Although these traits are shared by both Yellow and Red Bourbon, sensory analyses conducted in controlled environments show that the Yellow variety has a higher concentration of compounds that confer sweetness and a lower amount of oxalic acid, which makes for a smoother drink.
Red Catuai
Short cultivar, canopy diameter is average, young leaves are green, fruit color is red, grain size is average, medium to late maturation, susceptible to rust and nematodes, high vegetative vigor, beverage quality is average and has high production potential. Slightly sweet and citrusy coffee, medium acidity, a little more balanced.
Yellow Catuai
Short cultivar, canopy diameter is average, young leaves are green, fruit color is yellow, grain size is average, medium to late maturation, susceptible to rust and nematodes, high vegetative vigor, beverage quality is differentiated and has high production potential. With a light and fruity flavor, it delivers a vibrant acidity that is somewhat reminiscent of lemon or peach.
