by mirally


Catimor is a cultivar resulting from the hybridization of hybrid Timor (resistant to coffee rust thanks to its Robusta genetics) and Caturra.


Developed in Portugal in 1959 by scientists looking for high yield, high disease resistance, and a smaller plant size. First introduced in Brazil in the 1980s, it quickly spread to Central America, given its attractive yield. Its optimal altitude is between 700 m and 1000 m. At higher altitudes, the flavors of Caturra, Catuai, and Bourbon are preferred. Resistant to the ravages of rust and the coffee moth beetle. Limited but stable palette of flavors. Catimor tends to have a shorter lifespan. It is a smaller cultivar, allowing for closer planting. Catimor has high productivity if well maintained, closely monitored, and properly fertilized, which can be expensive.

Croissance du Caturra

Flavors and aromas

Notes of spices and brown sugar with a slight acidity.
Aromas of caramel and dark chocolate.

The imaginary legacy of Catimor

Catimor is part of the environmental legacy of the plantation but also of its cultural imagination. We named it La Corriente because of the significant presence of waterfalls, streams, and rivers winding through the Finca, a precious resource.