Catuai The cultivar was created in 1949 by the São Paulo State Agronomic Institute (I.A.C.) in the Brazilian city of Campinas, from a cross between yellow Caturra and Mundo Novo; initially called H-2077, it was modified in 1972 by selecting individual plants from successive generations and then called Catuai, whose name derives from the Guarani word multo mom, meaning very good. Its plants are vigorous and highly productive due to their small size, which allows cultivation at almost double the density, making it easier to apply treatments against pests and diseases such as foliar rust, to which the varietal is highly exposed. Currently, the cultivar is widely cultivated in Brazil, where several lines are available, both yellow-fruited and red-fruited. Catuai varieties planted in Central America are slightly less productive but retain good quality in the cup, with relevant sweetness and balance. Catimor Created in Portugal at the C.I.F.C. around the 1960s, this cultivar is derived from the genetic crossing of the varietal Caturra and Hybrid Timor; due to its high productivity and innate resistance to diseases such as coffee rust, Catimor was introduced in Angola and Brazil in the 1980s, later spreading to many other countries including Cuba. Caturra Discovered in Brazil between 1915 and 1918, the cultivar is a natural mutation of Bourbon, known to be one of the main genetic components of Catimor, the cross between Caturra and Timor Hybrid. The cultivar became common in Central America until the early 1940s, with its introduction in Guatemala and later Costa Rica, Honduras and Panama; for decades, it was one of the most economically important coffees in Central America, to the point of often being used as the main cultivar in several countries.