Understanding Varietals: Bourbon, Catuai, and New Hybrids in Brazilian Coffee

When it comes to sourcing green coffee, origin is just the starting point. As any experienced roaster knows, the varietal of the coffee plant can have just as much influence on cup profile as processing, altitude, or climate. In Brazil, where Arabica coffee is grown across a vast and diverse landscape, varietal selection plays a major role in how a coffee tastes and performs on the cupping table.

From classic cultivars like Bourbon to workhorse varieties such as Catuai, and now to newer hybrids being bred for both quality and resilience, Brazil’s varietal scene is evolving. For Canadian roasters looking to understand what they’re buying and why, digging into varietals is more relevant than ever.

Here’s a breakdown of the most important varietals grown in Brazil today, how they show up in the cup, and what to consider when selecting them for your lineup.

Bourbon: The Sweet, Old-School Favorite

Bourbon is one of the oldest and most respected coffee varietals in the world. Originally brought to Brazil from the island of Bourbon (now Réunion) in the 1800s, it helped shape early Brazilian coffee agriculture. While less common on large commercial farms today due to its lower yield and vulnerability to disease, Bourbon is still grown by quality-focused producers, particularly on smaller estates or in microlot programs.

Cup profile: Expect sweetness, a smooth body, and notes of red fruit, caramel, and milk chocolate. Bourbon often produces a well-balanced and elegant cup.

Why it matters: If you see Bourbon listed in a lot description, especially in combination with good altitude and careful processing, it’s often a strong signal of quality potential.

Catuai: Brazil’s Workhorse Varietal

Catuai is everywhere in Brazil. Developed in the 1950s by crossing Mundo Novo and Caturra, this dwarf variety was bred for its high yields and compact size, which makes it ideal for mechanized farming. It is available in both red (Catuai Vermelho) and yellow (Catuai Amarelo) types and grows well in a wide range of conditions.

Cup profile: Catuai is known for delivering balanced, accessible flavors. Think chocolate, nuts, and soft acidity. It performs well in blends but can also produce pleasant, clean single origins when grown and processed with care.

Why it matters: Catuai doesn’t always get the credit it deserves. In the hands of a skilled grower and processor, it can yield vibrant and nuanced coffees, especially when processed using honey or anaerobic methods.

Mundo Novo: Old-School Productivity and Depth

A natural cross between Typica and Bourbon, Mundo Novo was discovered in Brazil in the 1940s. It became popular for its high productivity and disease tolerance. While less commonly planted now due to its larger tree size and maintenance needs, many older farms still have Mundo Novo trees in production.

Cup profile: This varietal tends to produce sweet, heavy-bodied cups with lower acidity. Its structure and depth make it a good candidate for espresso or darker roasts.

Why it matters: Mundo Novo is often found in regional blends and cooperative lots, especially from older farms in Minas Gerais. It’s dependable and adds weight and sweetness to a blend.

The New Generation: Hybrids with Potential

As challenges like climate variability and disease become more pressing, Brazilian research institutions such as IAC (Instituto Agronômico de Campinas) have been working on developing new cultivars that are both productive and capable of high-quality cup profiles.

Here are a few of the newer or emerging varietals that are gaining traction:

Arara

Arara is one of the most talked-about new varietals in Brazil. It offers good yields, rust resistance, and — most importantly — strong cup potential. Many farms are using it for both traditional and experimental processing methods.

Cup profile: Look for brightness and tropical fruit notes, with honey-like sweetness and clean acidity. Arara coffees often surprise cuppers with their clarity and complexity.

Why it matters: Arara is being planted more frequently by producers who are aiming for Cup of Excellence scores or trying out new fermentation styles. It is a rising star among Brazilian cultivars.

Catucaí

A cross between Catuai and Icatu, Catucaí is productive and disease-resistant. It performs well in the drier regions of Brazil and is often used in commercial and specialty production alike.

Cup profile: Depending on how it is processed, Catucaí can show notes of mild fruit, nuts, and sugarcane. It tends to produce clean, pleasant cups with moderate complexity.

Icatu

Icatu is a hybrid with robusta lineage, originally developed to withstand drought and disease. Although its cup quality has historically been considered lower than traditional Arabica, selected Icatu lots are starting to turn heads — especially when used in experimental processing.

Cup profile: Typically low in acidity but with a full body and improved sweetness when carefully processed. It can show promise when producers push for quality.

How Roasters Can Use Varietal Knowledge

For roasters who want to get the most out of their Brazilian coffees, understanding varietals adds another layer of depth to sourcing decisions. Here’s how to put that knowledge to work:

Ask questions during sourcing. When evaluating lots, don’t stop at region and process. Ask about the varietals involved.
Cup side by side. If you get the chance to taste the same varietal from two different farms, or two different varietals from the same region, use that opportunity to calibrate your palate and notice how genetics interact with environment and processing.
Tell better stories. Customers may not know what “Catuai” or “Arara” means, but they appreciate it when you explain how a certain plant variety contributes to what they taste in the cup.
Watch for new names. Brazil’s breeding programs continue to release new hybrids every few years. Keep an eye on emerging varietals, especially those being used by progressive farms focused on specialty markets.

Final Thoughts

Brazil may be known for volume, but there is a lot of nuance under the surface — especially when you start looking at varietals. Whether you’re sourcing an approachable chocolatey espresso component or a bright microlot bursting with tropical fruit, understanding what varietal is in the bag can help you make more informed buying decisions and craft more compelling coffees.

And as new hybrids gain traction and experimental processing unlocks new flavors, varietal knowledge will only become more valuable.