Coffea arabica 'Catuai' is a hybrid variety created by crossing Mundo Novo and Caturra, officially released in Brazil in 1972 and now extensively cultivated across Central and South America. Germination is slow and demands consistent environmental conditions, taking 30-60 days depending on temperature and seed age, with fresh seeds germinating faster than stored seeds. This vigorous yet compact cultivar is valued for high yield potential and good cup quality, making it one of the world's most commercially important coffee varieties.
Before sowing
Treat seeds with fungicide (e.g., Vitavax 40 WP at 1g/kg) to prevent fungal contamination. Remove all fruit pulp and mucilage; dry in shade for 12 days. Maintain seed moisture content between 10-35% to preserve viability.
Sowing
What to expect
Tips
Keep seeds moist but not waterlogged—use misting or keep a moist paper towel over seeds to prevent drying out. Use plastic/polythene tunnels to retain heat and accelerate germination in cooler months. Radicle emergence appears at 3-4 weeks; complete germination with expanded cotyledon leaves occurs at 4-6 weeks. Plant seeds in parchment (pergamino) skin when available for better protection. Newly harvested seeds germinate faster (2.5 months) than stored seeds (6 months). Maintain humidity above 90% and keep seeds in darkness during germination. Transfer seedlings to secondary nursery beds once cotyledonary leaves appear.
Sources: World Coffee Research, University of Hawaii CTAHR, Instituto Agronômico de Campinas (IAC), FAO Arabica Coffee Manual for Lao PDR, Springer Nature research, Brazilian agricultural studies, specialty coffee research databases
