Can Light Roast Anaerobic Catimor Enhance Flavor and Value? What Variety is Catimor R01?

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FrontStreet Coffee - Yunnan Anaerobic Natural Catimor Introduction

With the straight-line rise in coffee demand "quantity," bean varieties and traditional regional flavors have begun to fail to meet consumers' "novelty-seeking" needs. Starting from "processing methods," changing coffee flavors has become a "secret weapon" that many plantation owners and green coffee merchants are vying to pursue. There are many coffee bean processing methods. Although the bean variety determines the coffee's genetics, different processing methods can give coffee beans completely different flavor directions.

In recent years, "anaerobic fermentation" coffee beans have shined brightly on the WBC finals stage. Among the top six contestants in the 2018 WBC, five chose "anaerobic fermentation" coffee beans as their "weapon."

Anaerobic fermentation uses stainless steel containers (which do not absorb previous coffee bean flavors) to place coffee fruits, allowing for cleaner flavors. Anaerobic fermentation is carried out in a sealed environment for fermentation, where various factors are easier to control, each batch of processed coffee beans tends to be more consistent, and aromatic substances are less likely to volatilize. Anaerobic fermentation occurs in an oxygen-free environment, resulting in rounder flavors, often with cheese and cream aromas. Coffee beans processed with anaerobic fermentation typically have fuller body and wine-like aromas.

Catimor is high-yielding, with dwarf plants that can be densely planted, and new leaves are reddish-brown. Inheriting the robusta genes from Timor, Catimor can better resist coffee berry disease and coffee leaf rust, while having stronger pest and disease resistance. However, this is also often criticized in cup performance.

Catimor fruits mature quickly and have high yields, requiring sufficient fertilizer supply and shade. Additionally, Catimor's high yield corresponds to a relatively shorter commercial lifespan, averaging only ten years. When planted at low altitudes, Catimor's cup performance shows no clear advantage or disadvantage compared to other commercial varieties. When planted above 1200 meters altitude, Catimor's cup flavor is significantly inferior to Bourbon, Caturra, and Catuai.

Coffee Information

Country: China

Region: Baoshan

Processing Method: Anaerobic Natural

Variety: Catimor

Altitude: 1600 meters

This "Niang Hong Zhuang" is made by selecting coffee fruits after floating, placing them in huge fermentation tanks, sealing the coffee fruits with fermentation tanks, and conducting anaerobic dry fermentation for 48 hours at about 22 degrees. Then, the entire coffee cherries are sun-dried for about 30 days.

Flavor: Jackfruit, dark berries, malic acid

As for Catimor R01 variety, no relevant information was found.

Knowledge Point: Coffee is a short-day plant. Coffee has the characteristics of multiple flowering phenomena and concentrated flowering periods.

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