Catimor Coffee Explained: Discover Its Origins, Flavor, and Best Brewing Methods

Introduction

Catimor coffee is one of the most intriguing coffee varieties, offering a unique combination of disease resistance, high yield, and distinct flavor. A hybrid of Timor Hybrid and Caturra, Catimor coffee is widely cultivated in Southeast Asia and Latin America. But what is Catimor coffee, and how does it compare to other coffee varieties?

In this guide, we will explore the Catimor coffee plant, its origins, characteristics, processing methods, and the best ways to brew it. 

What is Catimor Coffee?

The Origin of Catimor Coffee

Catimor coffee is a hybrid variety developed in Portugal in 1959 by crossing Timor Hybrid and Caturra. The goal was to combine the disease resistance of Timor Hybrid (a natural Arabica-Robusta hybrid) with the compact size and high yield of Caturra.

The Origin of Catimor Coffee


According to World Coffee Research, Catimor is considered a high-yielding variety with strong resistance to coffee leaf rust (Hemileia vastatrix), making it particularly valuable for farmers in humid climates where fungal diseases are prevalent.

Characteristics of Catimor Coffee Beans

  • High Yield: Due to its compact growth, farmers can cultivate more plants per hectare, increasing productivity.

  • Disease Resistance: Resistant to coffee leaf rust and other common pests.

  • Early Maturity: Catimor coffee plants tend to mature faster than traditional Arabica varieties.

  • Flavor Profile: Depending on altitude and processing, Catimor coffee beans can have bright acidity, nutty undertones, and herbal complexity.

The Catimor Coffee Plant: Growth and Cultivation

Where is Catimor Coffee Grown?

Catimor coffee thrives in low to mid-altitude regions (600-1,500 meters above sea level). The variety is widely grown in:

  • Vietnam: A leading producer, especially in regions like Cau Dat and Lam Dong.

  • Indonesia: Found in Sumatra and Java, where it adapts well to volcanic soil.

  • Latin America: Countries like Colombia, Nicaragua, and Peru cultivate Catimor due to its high resistance to rust.

Where is Catimor Coffee Grown?

Challenges of Cultivating Catimor

While Catimor coffee plants are disease-resistant, they require careful management because:

  • At lower altitudes, Catimor can develop a harsh, bitter taste due to accelerated bean growth.

  • Farmers must balance shade and sun exposure to optimize flavor development.

Catimor Coffee Variety: Processing and Flavor Profile

How is Catimor Coffee Processed?

Like other Arabica varieties, Catimor coffee beans undergo different processing methods, each influencing the final cup profile:

1. Washed (Fully Washed) Processing

  • Produces a clean, bright, and balanced cup.

  • Enhances acidity, making it ideal for specialty coffee.

1. Washed (Fully Washed) Processing

2. Natural Processing

  • Beans dry with the cherry intact, resulting in fruit-forward flavors.

  • Common in Vietnamese and Indonesian Catimor coffees.

2. Natural Processing

3. Honey Processing

  • Retains some fruit mucilage, creating a syrupy body with moderate acidity.

  • Used in Central American Catimor varieties.

3. Honey Processing

What Does Catimor Coffee Taste Like?

The flavor profile of Catimor coffee depends on factors such as altitude, soil, and processing method:

  • At lower altitudes (600-1,000m): The coffee tends to have a strong, earthy body with nutty notes.

  • At higher altitudes (1,200m+): Expect a brighter cup with citrus acidity and floral complexity.

According to SCA cupping reports, well-processed Catimor coffee can exhibit notes of:

  • Chocolate and hazelnut (when roasted medium-dark)

  • Citrus and stone fruit (when grown at higher elevations)

  • Herbal and tea-like flavors (when naturally processed)

How to Brew Catimor Coffee

Best Brewing Methods for Catimor Coffee Beans

Different brewing methods can highlight the unique qualities of Catimor coffee:

1. Pour-Over (For a Clean, Bright Cup)

  • Grind Size: Medium-fine

  • Water Temperature: 92-96°C (197-205°F)

  • Brew Time: 3-4 minutes

  • Flavor Notes: Balanced acidity, floral hints, crisp finish

2. French Press (For a Full-Bodied Experience)

  • Grind Size: Coarse

  • Water Temperature: 92-96°C (197-205°F)

  • Brew Time: 4 minutes

  • Flavor Notes: Heavy body, chocolatey richness

3. Espresso (For Intensity and Crema)

  • Grind Size: Fine

  • Pressure: 9 bars

  • Brew Time: 25-30 seconds

  • Flavor Notes: Bold, syrupy texture with nutty complexity

Using freshly roasted Catimor coffee beans ensures maximum flavor retention.

Take Your Catimor Coffee Experience to the Next Level with Bazan Coffee

At Bazan Coffee, we believe that exceptional coffee starts with exceptional beans—and Vietnamese Catimor is no exception. As a unique Arabica-Robusta hybrid, Catimor offers complex flavors, high disease resistance, and remarkable adaptability to Vietnam’s high-altitude farms.

While many coffee lovers associate Arabica with delicate floral notes and Robusta with bold intensity, Catimor bridges the gap, delivering bright acidity, caramel sweetness, and a balanced body. For those looking to experience specialty-grade Vietnamese coffee, Bazan Coffee offers the finest Catimor selections.

High-Altitude Catimor from Vietnam

Catimor has long been considered a high-yield hybrid, but in Vietnam’s ideal growing conditions, this varietal takes on an entirely new level of complexity. At 1,550m in Cau Dat, Da Lat, Catimor develops refined acidity, delicate floral notes, and caramelized sweetness, making it a standout choice for specialty coffee lovers.

Why Choose Bazan Coffee’s Specialty Arabica – Cau Dat?

  • Grown at 1,550m in Cau Dat, Da Lat, where cool temperatures enhance the bean’s natural flavors.

  • Fully washed processing, ensuring a clean, bright, and vibrant cup.

  • Tasting notes: bell pepper, spices, caramel, offering a refined and elegant coffee experience.

  • Perfect for pour-over, Chemex, and espresso, delivering a balanced and aromatic cup.

Why Choose Bazan Coffee’s Specialty Arabica – Cau Dat?

Not Just Arabica – The Best of Both Worlds

For those who appreciate a smooth yet bold coffee, Bazan Coffee’s Special Vietnam Blend is the ideal fusion of high-altitude Arabica and Fine Robusta.

Special Vietnam Blend: A Perfect Balance of Flavor and Strength

  • A blend of Vietnam’s finest high-altitude Arabica & Fine Robusta, creating a smooth yet full-bodied taste.

  • Tasting notes: floral, pineapple, caramel, delivering a layered and aromatic coffee experience.

  • Versatile for multiple brewing methods, from espresso and French press to traditional Vietnamese Phin.

Special Vietnam Blend: A Perfect Balance of Flavor and Strength

Fine Robusta – Krong Nang: A Bold & Intense Option

If you prefer deep, caramelized flavors with a thick crema, Fine Robusta – Krong Nang is the ultimate choice:

  • Grown at 650m in Krong Nang, Dak Lak, ensuring a full-bodied and bold coffee.

  • 72-hour natural anaerobic fermentation, enhancing natural sweetness, honey, and chocolatey notes.

  • Perfect for espresso lovers who enjoy strong, complex, and low-acid coffee.

Fine Robusta – Krong Nang: A Bold & Intense Option

Which Coffee Should You Choose?

Your perfect Catimor coffee experience starts with the best beans. Whether you seek the elegance of high-altitude Arabica, the balance of a masterful blend, or the boldness of Fine Robusta, Bazan Coffee delivers premium Vietnamese coffee for every taste preference.

Shop Bazan Coffee today and discover the richness of Vietnam’s specialty coffee.

 

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