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.largest producer of robusta coffee beans, but they also produce arabica cultivars — including the infamous Catimor coffee.

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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.

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.

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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