The Catimor
Born from the hybridization between the Timor hybrid, this cultivar is appreciated for its natural resistance to coffee rust thanks to its Robusta genetics, and the Caturra, recognized for its cup quality.
ITS STORY
A robust and productive cultivar: Catimor
Developed in Portugal in 1959 by scientists seeking high yields, high disease resistance, and a smaller plant size. First introduced to Brazil in the 1980s, it quickly spread to Central America due to its attractive yield. Its optimal altitude is between 700m and 1000m. At higher altitudes, the flavors of Caturra, Catuai, and Bourbon are preferred. Resistant to rust and coffee borer beetles, it offers a limited but stable range of flavors. Catimor varieties tend to have a shorter lifespan and are smaller, allowing for closer planting. Catimor varieties achieve high productivity if well maintained, closely monitored, and adequately fertilized, which can be costly.
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Growth and production
AROMATIC PROFILE
Between spices , sweetness and intensity
This coffee reveals flavors of warm spices and brown sugar, subtly balanced by a slight acidity.
Its aromatic profile seduces with gourmet notes of caramel and the intensity of dark chocolate, offering a cup experience that is both smooth and complex.
The imaginary legacy of the Catimor
Catimor embodies both the environmental heritage and cultural imaginary of our plantation. We named it La Corriente in homage to the waterfalls, streams, and rivers that wind through Finca Renacer, recalling the natural wealth and precious water resources that nourish our terroir.
Fincafe's Catimor is a delicious coffee that has been served at Torréfaction Canal for 3 years now.
Fincafe's Catimor is a delicious coffee that has been served at Torréfaction Canal for three years now. A lighter roast produces notes of spices and brown sugar with a slight acidity, while a medium roast produces aromas of caramel and dark chocolate. The large, uniformly colored bean has a very high solubility, giving the prepared coffee a lot of body. It makes a particularly syrupy espresso that is highly appreciated by our customers. In addition, the quality of this coffee continues to improve year after year.
Daniel Hébert, Canal Roasting