Hawaiian Maui Red Catuai

Grown on the slopes above Kapalua on land that grew sugar for over a century, this Maui lot pairs Brazilian genetics with Hawaiian terroir. The result is a cup with real backbone, not a soft island souvenir.

OriginHawaii, USA RegionMaui, Kapalua Elevation350-1,800 ft (110-550m) ProcessWashed VarietyRed Catuai The Source

Where Brazilian genetics meet Hawaiian terroir

Red Catuai came out of a 1960s Brazilian breeding program, a cross between Caturra and Mundo Novo that entered commercial production in 1972. It is a hardy semi-dwarf variety prized for performing well in warm conditions, and on Maui's slopes it found a second home.

This lot grows on the Kaanapali Estate above Kapalua, roughly four miles north of Lahaina, on land that was part of the Pioneer Mill sugar plantation before it diversified into coffee in 1988. The estate sits between 350 and 1,800 feet, a relatively low elevation by global standards but warmed by tradewinds and built on rich volcanic soil. Unlike the dramatic high-altitude origins of East Africa or the Andes, this is a low-elevation island terroir, and the variety and processing do the work of keeping the cup bright.

The Craft

Washed for brightness

Washed processing keeps this lot clean and articulate. The fruit is removed shortly after harvest and the beans ferment in water, so no fruit sugars are added and nothing obscures the bean's own character. What emerges speaks directly of its terroir.

For Red Catuai grown here, that means consistent acidity with a subtle burgundy-like depth. We roast to City+ at our Virginia Beach roastery, a medium-light level that protects the fruit and acidity and keeps the chocolate and caramel sweetness in balance.

Red Currant Milk Chocolate Caramel Orange Zest Body Medium-Full Acidity Bright The Cup

Balanced and lively

Red currant leads with a burgundy-like depth. Milk chocolate and caramel fill in the sweetness without weighing the cup down, while orange zest cuts through with precision and a cane-sugar sweetness lingers on the finish. The medium-full body carries it all with authority and the bright acidity keeps it lively. This is Hawaiian coffee with backbone, not just a soft, pricey souvenir.

Find Your Fix

Pour-over with a V60 or Chemex highlights the bright acidity and red-currant complexity; start around a 1:16 ratio at 200 to 205 degrees. The fuller body also makes a concentrated, chocolatey espresso. It is versatile enough for daily drinking and complex enough to stay interesting. Browse the rest of our coffee beans and find your fix.

Roasted in small batches at our Virginia Beach roastery.

Packaged in reusable glass mason jars, returned locally for reuse. Solar-roasted.

Virginia Beach, VA