Catimor Coffee: A genetic combination of Arabica & Robusta

Catimor coffee is a hybrid coffee cultivar developed in the late 1950s, created through the crossbreeding of the Timor and Caturra coffee varieties. The best Catimor in the world comes from Vietnam.

Vietnam is famous for being the largest producer of robusta coffee beans, but they also produce arabica cultivars — including the infamous Catimor coffee.

Catimor coffee beans have only been around since the 1950s, but they’re a favorite among coffee aficionados around the world.

Here’s a little on Catimor’s rich history and even richer taste.

The Origins of Catimor Coffee

Catimor’s creation began in 1959. Agricultural scientists in Portugal were on a mission to produce a coffee cultivar that was easy to grow and could be harvested in large quantities. A hybrid of the Timor and Caturra coffee cultivars achieved this goal.

This new plant proved resistant to coffee leaf rust, a destructive disease for coffee plants. Its small size allowed more plants to grow in an area, making for massive harvests — and profits.

A Genetic Blend of Arabica & Robusta

Catimor coffee was created in a lab, a much less poetic beginning than other coffee plants. It isn't a "pure" arabica because it contains some robust genes. It’s believed that these genes are what allow the Catimor plants to thrive in conditions otherwise unsuitable for arabica coffee.

The Lifespan of Catimor Coffee

Though the Catimor plant offers a bountiful harvest, they have an affinity for not living long — it’s quick to develop dieback in stressful conditions, such as lack of shade or adequate nutrients.

Most coffee plants will continue to provide copious amounts of coffee for 15 or 20 years — but Catimor plants rarely survive beyond 7 or 10. This has many growers swapping their trees out for other, longer-lived varieties.

Vietnamese Catimor vs Brazilian Catimor

The flavor profile of Catimor varies a lot depending on where it’s grown. This plant requires fertile volcanic soil to truly thrive.

Brazilian farmers experimented with growing Catimor in the 1970s but suffered disastrous results. Farmers quickly discovered that the brews were low quality and didn't appeal widely to coffee drinkers. Needless to say, the losses far outweighed the profits.

However, Vietnam's Central Highlands have the perfect growing conditions. Catimor plants thrive in the region's volcanic mountain soil, and coffee plant cherries develop evenly due to the land's elevation. Naturally, optimal growing conditions lead to better chances of high-quality Catimor.

Catimor Coffee Flavor & Aroma

Catimor coffee has an intriguing blend of aromas and flavors. It’s delightfully complex, each sip bringing different levels of flavor to the palette.

Catimor’s depth comes from its connections to both Arabica and Robusta coffees. Both have distinct flavor characteristics that can sometimes fall on opposite ends of the spectrum.

However, a quality Catimor coffee, like Cafely’s DaNang Coffee, is a seamless combination of both. Robusta's initial boldness and slight bitterness blend with arabica's sweetness and lighter notes.

Catimor Coffee Tasting Notes

• Nutty undertones
• Rich
• Hints of chocolate and caramel
• Moderate acidity
• Smooth finish

Catimor coffee boasts fruity, bright flavors with just a hint of sweet acidity. Its smooth body seamlessly fades into a rich palette finish that'll satisfy any coffee lover.

Its versatility doesn’t stop at its tasting notes. It can be prepared in any way, whether a creamy, decadent latte or a bright and fruity cold brew. Since different brewing techniques bring out new layers of this adaptable coffee, the opportunities to find a new favorite never end.

Nutritional Profile of Vietnamese Catimor Coffee

Catimor coffee contains a blend of arabica and robusta genes. Its nutritional and health profile resemble both plants. From arabica, Catimor contains plenty of healthy sugars, proteins, and micronutrients. From its robusta lineage comes an influx of antioxidants and an elevated caffeine content.

Studies show that Catimor coffee contains the following [1,2,3]:

• Vitamins & minerals — magnesium, manganese, riboflavin, niacin, sodium, and potassium
• Antioxidants — compounds that fight inflammation and reduce the risk of chronic health conditions
• Polyphenols — cholinergic acid and others that help protect against oxidative stress

FAQs: Catimor Coffee

There’s a lot to know about coffee and the differences in beans. We’ll dive a little deeper into this section by answering some common questions.

1. What’s the best way to prepare Catimor robusta beans?

If you want a good cup of coffee, the most important thing is bean quality, which goes for robusta and arabica. It takes a lot of skill to get decent flavor from poor-quality beans.

Good robusta beans used to be hard to find, but they’re becoming more popular, and our BanMe peaberry robusta proves they do exist.

Once you have the beans, the preparation method really comes down to personal taste. If you enjoy strength, try Vietnamese coffee. Try a cold brew or French press if you want a lighter cup with a smooth flavor.

2. What brewing method has the most caffeine?

Vietnamese coffee, espresso, and cold brews all have large amounts of caffeine, either because of the coffee-to-water ratio or the brew time. One shot of espresso can have around 65 mg, two ounces of Vietnamese coffee can have 100 mg, and twelve ounces of cold brew can have 150-200 mg.

Multiple factors are involved with overall caffeine content, like the bean, the grind, brewing time, the amount of coffee used, and water temperature. It's a common misperception that the roast is a significant determining factor.

Finer grinds allow for more of the coffee bean to be exposed to the water, allowing the caffeine to be extracted easier, as does hot water (about 195 ℉ or 90℃) and longer brewing times.

3. What’s the best way to make Vietnamese coffee?

If you want to do it traditionally, use a phin filter and a high-quality Vietnamese coffee bean. Add two or three tablespoons of sweetened condensed milk to a heat-resistant cup. Follow the directions for the phin filter, and allow the coffee to drip into the cup. Add ice if you want, and enjoy!

4. Why do Catimor plants have a shorter lifespan compared to other coffee plants?

The genetic vigor of Catimor plants tends to drop off after about a decade, leaving the plant susceptible to droughts, insect invasion, or dieback due to low nutrient levels.

5. What are the health benefits of Vietnamese Catimor Coffee?

Vietnamese Catimor Coffee is rich in vitamins and minerals like magnesium, manganese, riboflavin, niacin, sodium, and potassium. It’s also a rich source of antioxidants and polyphenols, such as cholinergic acid, which may help fight inflammation, reduce the risk of chronic health conditions, and protect against oxidative stress.

References

1. George, S. E., Ramalakshmi, K., & Mohan Rao, L. J. (2008). A perception on health benefits of coffee. Critical reviews in food science and nutrition, 48(5), 464-486.
2. Singh, V., & Verma, D. K. (2017). Processing technology and potential health benefits of coffee. Engineering interventions in foods and plants, 89-117.
3. Kaur, M., Tyagi, S., & Kundu, N. (2018). Effect of brewing methods and time on secondary metabolites, total flavonoid and phenolic content of green and roasted coffee Coffea arabica, Coffea canephora and Monsooned Malabar. European Journal of Medicinal Plants, 23(1), 1-16.

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