Is Catimor Coffee Bean Good? Catimor Coffee Beans Feature Excellent Flavor and Rich Fruit Acidity

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FrontStreet Coffee - Catimor Coffee Variety Introduction

Timor has poor yield and extremely variable genetics. Sometimes it develops varieties resistant to leaf rust, and sometimes it produces varieties that can resist coffee berry disease, while some have extremely high yields. In 1955, the [Coffee Leaf Rust Research Center - CIFC], jointly established by the US government and the Portuguese government, used Timor as a research parent for variety development, developing 3 main branches and distributing them to various coffee-producing countries, which have had a great impact on global breeding programs over the past 45 years.

Catimor - "An Excellent Hybrid Prodigy"

CIFC began experimenting with crossing Timor with the then-popular Caturra varieties as early as 1968. In 1970, the Catimor series was officially released in Brazil and then distributed to coffee research centers in various countries. After confirming that this variety has considerable disease resistance while maintaining certain superior flavors, it began to be widely cultivated worldwide in the 1980s, and different forms of Catimor have been cultivated in various countries.

Most Catimor varieties possess both high yield and strong disease resistance characteristics. When well-cultivated and processed, they occasionally exhibit excellent and rich flavors, but their lifecycle is generally short, only 10-15 years. Today, Catimor varieties (HW26 branch | CIFC 7963) are also widely cultivated in Yunnan, China.

After the Timor branch CIFC-1343/269 was sent to Colombia, the country specifically added Yellow Caturra genes for cultivation, developing its own Catimor variety [Colombia Hybirds], and conducted multiple generations of backcrossing to improve its flavor. It was later sent to various producing countries and was widely welcomed by local breeding experts.

Although Catimor inherits the robust advantages of Robusta beans, it also inherits the gene of inferior flavor. This is also a heartache for many coffee farmers in Yunnan, China. Under the convenience of cultivation, flavor will naturally be lost. The excellence of coffee flavor comes from high-quality, fertile soil and other growth environments, scientific and rigorous green bean processing methods, and fundamentally its high-quality variety, that is, its bloodline. Here, I suggest that coffee farmers and industry researchers in Yunnan should spend less energy on quick-profit competition promotions and invest more in solid quality improvement, so that people who love coffee can drink more excellent-flavored Chinese coffee.

In Brief

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