Catimor

Background

Catimor was developed in 1959 at the Coffee Rust Research Center (CIFC) in Portugal from Caturra and the Timor Hybrid — a natural Arabica × Robusta cross discovered in East Timor in the 1920s that carries Robusta's disease resistance. Catimor was created to protect large plantations from devastating leaf rust. From the 1970s it spread to many producing countries in Asia, Africa and Latin America, becoming a major outcome of global rust-resistance programs.

The Catimor Family

Catimor is really a large group of lines, from which national research institutes have selected many local varieties:

• Colombia and Castillo in Colombia: bred from similar parents
• Central American varieties such as Costa Rica 95 and Lempira
• Asian Catimors in Yunnan and Vietnam: Catimor makes up most of Yunnan's coffee

A close relative is Sarchimor, from Villa Sarchi × Timor Hybrid.

Flavor Profile

With Robusta in its ancestry, Catimor is often seen as lower in acidity and fuller in body:

• Nuts and herbs: pronounced roasted nuts with a hint of herbs
• Heavy body: rich and solid
• Chocolate: excellent at medium-dark roasts
• Possible drawbacks: poor lots can show astringency, woodiness or Robusta-like bitterness

The Specialty Trend

Catimor was long considered unremarkable, but its flavor depends heavily on altitude, ripeness at harvest and processing. With improved farming, specialty Catimors from Yunnan, Vietnam, Thailand and Indonesia — carefully picked and fermented — can show surprising berry acidity and sweetness.

Growing Information

• Altitude: 600–1,500 m; better flavor at higher elevations
• Disease resistance: high against leaf rust (though some newer rust strains can overcome it)
• Yield: very high, needs ample fertilization
• Stature: compact, suited to dense planting

Brewing Tips

Catimor suits medium to medium-dark roasts; espresso or French press highlights its chocolate and nuts. For specialty light-roast lots, try pour-over at 90–92°C to bring out sweetness and fruit acidity.