The History and Flavor Characteristics of Catimor Coffee Beans: An Introduction to Yunnan's Premium Coffee Varieties and Production

Although Southeast Asian coffee-producing countries are growing increasingly diverse varieties of Arabica coffee beans, the Catimor variety continues to appear repeatedly in the public eye. Those who follow Yunnan coffee in China will surely notice the extensive cultivation of Catimor coffee beans in Yunnan. So where exactly does Catimor coffee come from? What are its characteristics? Why is it widely cultivated in Southeast Asian countries? Please follow FrontStreet Coffee to explore this~

Catimor was developed in 1959 in Portugal by scientists searching for the perfect combination of high yield, high disease resistance, and compact plant size (allowing for higher density planting). This variety is a hybrid of the Timor hybrid (which has resistance to coffee leaf rust due to its Robusta genetics) and Caturra.

It is precisely because the Catimor variety inherited the characteristics of resistance to coffee leaf rust and its small, compact size that large-scale cultivation has become easier.

Why is Catimor coffee controversial?

As a hybrid variety of Robusta coffee, many people criticize its flavor shortcomings. Because of its Robusta genetics, the Catimor variety has increased chlorogenic acid content, but this also brings bitterness and unpleasant organic acids to the coffee.

When planted at low altitudes, Catimor's cupping performance shows no significant advantage or disadvantage compared to other commercial varieties. However, when grown above 1200 meters altitude, Catimor's flavor is noticeably inferior to Bourbon, Caturra, and Catuai. FrontStreet Coffee has previously shared that high-quality coffee is generally grown in high-altitude areas, and the day-night temperature differences brought by high altitudes allow coffee to grow slowly, accumulating more sugars and nutrients, which is the source of refined flavors. The Catimor coffee variety takes less time from planting to yielding actual returns compared to traditional coffee varieties, and its nutrient accumulation cannot match that of traditional varieties that require longer growth periods.

So does Catimor coffee have good flavor?

Although difficult to achieve, many independent cupping results have proven that Catimor coffee beans can also produce excellent flavors.

After roasting and cupping FrontStreet Coffee's Yunnan Arabica coffee, we found it to be very smooth on the palate, with Asian herbal plant aromas, soft acidity, good balance and richness, and a chocolate aftertaste. The flavors of honey and sucrose are very pronounced.

Here is FrontStreet Coffee's roasting profile:

FrontStreet Coffee uses Yunnan washed Catimor as an entry-level daily coffee bean for pour-over. Let's briefly introduce how to brew it~

Recommended brewing method: Pour-over

Filter cup: V60

Water temperature: 90-92°C

Dose: 15 grams

Coffee-to-water ratio: 1:15

Grind size: Medium-fine (Chinese standard #20 sieve, 80% pass rate)

Brewing technique: Pulsed extraction

Use 30g of water for blooming, bloom time about 30 seconds. Inject 125g of water in small circular motions at the center, wait until the water level drops to just before exposing the coffee bed, then continue pouring to 225g total. Remove the filter cup when the water level drops to just before exposing the coffee bed (timing starts from blooming). Total extraction time is 2'00".

The History of Catimor Coffee

Catimor was first introduced to Brazil in 1970, but shortly thereafter, through experts seeking coffee varieties with high productivity and high yield, the plant rapidly spread throughout Latin America. At high altitudes and very low altitudes, the plant tends not to thrive. However, at approximately 700 to 1,000 meters, it is at its optimal performance. Today, Catimor is common in Indonesia and Vietnam. After the Central American coffee leaf rust crisis, it has also become increasingly common in high-altitude areas in countries like Mexico and Peru.

So how did Catimor become the backbone of Yunnan coffee?

The yield of Catimor coffee is relatively high, with an average yield per hectare between 3-5.25 tons. This is very suitable for rapid coffee development in Yunnan, China. As is well known, Catimor coffee often grows much faster than other varieties, which can lead to poor coffee flavor because sugars don't have time to fully develop. However, the cool nights in Yunnan, China slow down the growth of coffee cherries, improving coffee flavor quality.

Of course, we will surely see a slow transition away from Catimor in Yunnan coffee, but due to the economics of cultivation, this will be a gradual process. Even with recent quality improvements, coffee production in China still faces many challenges.

Let FrontStreet Coffee introduce the methods and considerations for Yunnan coffee cultivation~

Yunnan Coffee Growing Environment:

Annual average temperature 19-21°C, annual ≥10°C accumulated temperature greater than 6800°C, average temperature of the coldest month >11.5°C, absolute minimum temperature above 1°C, average temperature of the coldest month ≥11.5°C, months with average temperature ≤13°C last for more than two months. In most years, the extreme minimum temperature is above 0°C, with occasional occurrences of -1°C or brief -2°C in some areas. Altitude below 1200m, annual rainfall ≥1100mm; fertile loam soil is preferred, with loose soil and good drainage, pH value 6-6.5, planted on sunny gentle slopes or terraces with a slope less than 25°, avoiding planting in depressions where cold air easily accumulates. Field management measures follow general management methods for Arabica coffee. Propagation method: seed propagation, selecting 5-year-old superior mother trees, harvesting fully mature, normally shaped, plump, and uniformly sized fruits with two seeds for planting, using sand beds for germination, and plastic bags for seedling cultivation.

Forest Land Development

Coffee is a long-term economic crop, and forest land development must be planned with long-term considerations. Before development, roads, worker sheds, and manure water pools must be planned. When developing forest land, appropriate shade trees should be selected and retained to provide 30-40% shade for the coffee plantation after planting, then adjusted to 20-30%. Planning and design must include the development of horizontal terraces and terraced land, which is the primary work for soil and water conservation, as well as an important task that affects the convenience of field management after planting. Digging trenches and holes with specifications of upper width × depth × bottom width 60×50×40cm, to be completed between November and the end of March of the following year.

Apply Sufficient Base Fertilizer

Apply 3000-4000kg of high-quality organic fertilizer and 80-120kg of phosphate fertilizer per mu (0.0667 hectares) 15 days before planting (mix organic fertilizer, phosphate fertilizer, and soil evenly before applying to the planting ditch).

Planting Robust Seedlings

Select seedlings with vigorous growth, close to branching or with 3 pairs of branches, thick main stems, stem thickness above 0.4cm, and no bent roots. For irrigated areas, early planting (February-March) is possible. Planting spacing depends on terrain and environment, typically using 330-420 plants per mu.

Fertilizer Management

For young plants, average fertilizer application per plant is 3-5kg organic fertilizer, 50g calcium-magnesium phosphate, 100g urea, and 50g compound fertilizer. For mature fruiting plants, average fertilizer application per plant is 7-10kg organic fertilizer, 100g urea, 150g compound fertilizer, 50g calcium-magnesium phosphate, and 150g potassium sulfate. Apply fertilizer 3-5 times according to growth stage, flowering period, fruit strengthening, and overwintering. If micronutrient deficiency symptoms occur, appropriate compensation should be applied.

Water Irrigation

Coffee is a shallow-rooted crop, and its flowering season coincides with the dry season in Yunnan. Soil moisture and atmospheric humidity in the field seriously affect flowering quality, flower organ development, and young fruit formation. Adequate water results in consistent flowering, high fruit set rate, and good fruit growth and development; the opposite is true in poor conditions, and can even cause withering of branches and shoots. Newly planted young trees may wither and die entirely due to drought. It is recommended that new development areas choose locations with convenient water sources and strive to create conditions to solve furrow irrigation and drip irrigation facilities.

Shade Trees and Ground Cover

Coffee is a semi-shade tree species, and it is recommended to establish 30-40% moderate shade. The site environment for coffee cultivation in our province generally makes it difficult to solve irrigation problems. The water-demanding season coincides with the dry season, which is also the season of competing with other crops for water. Relying entirely on irrigation to meet coffee field water needs is not easily achievable. Immediately after the rainy season ends, timely soil loosening should be carried out, using ground dead cover and plastic film cover (for young plants).

Pruning and Shaping

Adopt single-stem or double-stem shaping, removing excess upright branches, retaining strong first branches and appropriate second and third branches, removing diseased, weak, and messy branches to maintain tree ventilation and light penetration.

Pest and Disease Control

Mainly pest control. For the first three years after planting, the main control is for coffee stem borer and carpenter moth, using long-acting insecticides applied to stems and sprayed on stems, conducted from May to July each year. For mature coffee plantations, the main control is for coffee white-spotted longhorn beetle, using chemical sprays on stems (April-September). Appropriately enhance tree vigor through shade and fertilization. After fruit harvesting, prune pest-infested branches and burn them centrally, remove wild hosts around the coffee plantation, and monitor and prevent coffee root mealybugs and green scale insects.

Weeding and Soil Loosening

Keep the planted coffee strips clean, removing all weeds, and conduct shallow soil loosening throughout the plantation at the end of the rainy season.

Timely Harvesting

Ensure timely harvesting of red ripe fruits.

Although farmers face challenges, demand for and quality of coffee in China are growing at an astonishing rate. We hope coffee continues to improve in China.

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