Arabica
Catimor
Also known as: Catimor (group), Caturra x Hibrido de Timor
Catimor is a group of rust- resistant Arabica varieties created by crossing Caturra (a Bourbon mutation) with Hibrido de Timor (a natural Arabica -Robusta hybrid). Ca timor varieties are widely planted in coffee-growing regions worldwide due to their high yield, disease resistance, and compact growth habit, though their cup quality is sometimes considered inferior to traditional varieties.
Key Takeaways
- Catimor is a cross between Caturra (Arabica) and Hibrido de Timor (a natural Arabica-Robusta hybrid), giving it approximately 25% Robusta genetics.
- Catimor was developed in Portugal in the 1950s-1960s to combine Caturra's compact growth with disease resistance from Hibrido de Timor.
- Catimor varieties are among the highest-yielding Arabica varieties, which explains their widespread adoption.
- Many locally-named varieties are Catimor descendants, including Colombia variety, Castillo, Sarchimor, and Ruiru 11.
- Catimor's cup quality can be inconsistent, with some lines producing harsh flavors at lower elevations.
Catimor is a group of rust- resistant Arabica varieties created by crossing Caturra (a Bourbon mutation) with Hibrido de Timor (a natural Arabica -Robusta hybrid). Ca timor varieties are widely planted in coffee-growing regions worldwide due to their high yield, disease resistance, and compact growth habit, though their cup quality is sometimes considered inferior to traditional varieties.
Catimor is a group of rust-resistant Arabica varieties created by crossing Caturra (a Bourbon mutation) with Hibrido de Timor (a natural Arabica-Robusta hybrid). Catimor varieties are widely planted in coffee-growing regions worldwide due to their high yield, disease resistance, and compact growth habit, though their cup quality is sometimes considered inferior to traditional varieties.
Origin
Developed in Portugal (CIFC, Oeiras) in the 1950s-1960s. Cross between Caturra and Hibrido de Timor.
History
Catimor was developed in Portugal in the 1950s and 1960s by the Centro de Investigação das Ferrugens do Cafeeiro (CIFC) in Oeiras, Portugal. It is a cross between Caturra (a compact Bourbon mutation from Brazil) and Hibrido de Timor (a natural hybrid between Arabica and Robusta found on the island of Timor). Catimor was created to combine Caturra's compact growth and good cup quality with Hibrido de Timor's resistance to coffee leaf rust. Various Catimor lines were developed and distributed to coffee-growing countries worldwide, where they have been further selected and named locally (e.g., Colombia variety, Castillo, Sarchimor, Ruiru 11).
Discovery
Developed by the Centro de Investigação das Ferrugens do Cafeeiro (CIFC) in Oeiras, Portugal, in the 1950s-1960s.
Genetics and Lineage
Catimor is an interspecific hybrid: Caturra (Arabica, Bourbon group) x Hibrido de Timor (natural Arabica x Robusta hybrid). The Robusta ancestry from Hibrido de Timor provides disease resistance but can also affect cup quality. Catimor varieties typically have approximately 25% Robusta genetics.
Parent Varieties
Hybrid Status: Catimor is an interspecific hybrid between Arabica (Caturra) and a natural Arabica-Robusta hybrid (Hibrido de Timor). It is not a single variety but a group of related varieties with similar parentage.
Growth Characteristics
Catimor varieties are typically dwarf or semi-dwarf trees with compact growth habit, inherited from Caturra. They are vigorous and high-yielding.
Tree Size: Dwarf to semi-dwarf (1.5 to 2.5 meters at maturity)
Yield: Very high. Catimor varieties are among the highest-yielding Arabica varieties, which is a major reason for their widespread adoption.
Disease Resistance: High. Catimor varieties inherit resistance to coffee leaf rust from Hibrido de Timor. Different Catimor lines have resistance to different rust races. Some lines also have resistance to coffee berry disease and nematodes.
Climate and Growing Conditions
Catimor thrives in tropical highland conditions at elevations of 600 to 1,600 meters. It is adaptable to a range of conditions and is particularly suited to areas where coffee leaf rust is a problem.
Climate Preferences: Tropical highland climate. Optimal temperatures 18 to 26 degrees Celsius. Adaptable to a range of conditions.
Rainfall: 1,200 to 2,000mm annually.
Elevation Range: 600-1,600 meters
Processing Compatibility
Catimor is compatible with all processing methods. Washed processing produces clean cups; natural processing enhances body and sweetness.
Roasting Behavior
Catimor beans are medium density and roast evenly. Medium roasts are typical. Can be used in espresso blends.
Cup Profile
Catimor's cup quality varies widely depending on the specific line, growing conditions, and processing. Well-grown Catimor can produce clean, balanced cups...
Professional Cupping Notes
Catimor lots typically score 80 to 85 points in SCA cupping, though well-grown lots can score higher. It is generally considered a commercial-grade rather than specialty-grade variety, though exceptions exist.
Common Defects
- •Some lines produce harsh or astringent flavors at lower elevations
- •Quality can be inconsistent
Brewing Recommendations
Catimor is versatile and works well as espresso and filtered coffee. Recommended brewing temperature: 92 to 96 degrees Celsius.
Countries Where Grown
Notable Farms
Interesting Facts
- •Catimor is a cross between Caturra (Arabica) and Hibrido de Timor (a natural Arabica-Robusta hybrid), giving it approximately 25% Robusta genetics.
- •Catimor was developed in Portugal in the 1950s-1960s to combine Caturra's compact growth with disease resistance from Hibrido de Timor.
- •Catimor varieties are among the highest-yielding Arabica varieties, which explains their widespread adoption.
- •Many locally-named varieties are Catimor descendants, including Colombia variety, Castillo, Sarchimor, and Ruiru 11.
- •Catimor's cup quality can be inconsistent, with some lines producing harsh flavors at lower elevations.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Centro de Investigação das Ferrugens do Cafeeiro (CIFC)
Related Varieties
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ArabicaCaturra
Bright, clean, and sweet. Known for pronounced citric acidity, medium body, and notes of citrus, stone fruit, and caramel. Generally produces a more straightforward but vibrant cup than its parent Bourbon, with slightly less complexity but excellent clarity.
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Ruiru 11's cup quality is debated. Well-grown Ruiru 11 can produce a bright, fruity cup reminiscent of SL28 but generally with less complexity and intensity....
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Villa Sarchi has a sweet, balanced cup with bright acidity, medium body, and notes of citrus, stone fruit, chocolate, and caramel. The cup is clean and elegant, similar to Bourbon.
Related Encyclopedia Entries
Castillo Coffee Variety
Castillo is Colombia's most widely planted variety, bred by Cenicafé as a disease-resistant descendant of Catimor. Successive selections improved cup quality significantly, and well-grown Castillo from high-altitude farms in Caldas and Nariño delivers sweet, balanced cups that far exceed its reputation.
Varietals & CultivarsCatuai Coffee Variety
Catuai is a compact hybrid of Mundo Novo and Caturra bred in Campinas, Brazil. Its small stature enables high-density planting and easier harvesting, while its cup retains a clean, bright acidity with sweet citrus notes that perform well across Central and South American farms.
Origins & GeographyCoffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Origins & GeographyCoffea Robusta: The Hard-Body Coffee Species Explained
Robusta coffee (Coffea canephora) is the second most cultivated coffee species after Arabica, accounting for approximately 30 to 40 percent of global coffee production. Native to sub-Saharan Africa, Robusta is hardier, more disease resistant, and grows at lower elevations than Arabica. It contains roughly twice the caffeine of Arabica and produces a heavier body, lower acidity, and more bitter cup profile.
Coffee ScienceCoffee Leaf Rust
Hemileia vastatrix belongs to the order Pucciniales and is an obligate biotrophic fungus, meaning it requires living host tissue to survive. The infection cycle begins when urediniospores are deposited on the abaxial (underside) surface of the coffee leaf, typically via wind or rain splash. Germination occurs only in the presence of free water—such as dew or rainfall—within a temperature range of 15°C to 28°C. Upon germination, the fungus enters the leaf through the stomata and establishes a mycelium that colonizes the internal tissue. The visual manifestation of the disease begins as small, chlorotic spots that expand into characteristic orange, powdery pustules. These pustules contain thousands of spores capable of further infection. The physiological impact includes a rapid reduction in photosynthetic capacity and the eventual abscission of the leaf. Severe cases lead to 'dieback,' where the plant's branches wither due to carbohydrate depletion, often resulting in the death of the tree or a total loss of the following year's crop.
Origins & GeographyEthiopian Coffee: The Birthplace of Arabica Coffee
Ethiopia is widely considered the birthplace of coffee, where the Coffea arabica plant originated in the highland forests of the southwest. Ethiopia remains one of the world's top coffee producers, known for extraordinary genetic diversity, distinctive regional cup profiles, and processing traditions that date back centuries. Regions like Yirgacheffe, Sidamo, Guji, and Harrar produce some of the most sought-after specialty coffees in the world, prized for their floral, citrus, and tea-like characteristics.
Coffee ScienceExtraction
Extraction is the process of dissolving soluble compounds from ground coffee into water, producing the beverage we know as coffee. During extraction, water pulls acids, sugars, lipids, carbohydrates, and melanoidins from the coffee grounds in a sequence that shapes flavor, body, and aroma.
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
- •Chapter 2: Coffee Origins
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Keith E. Lyons
Author, Researcher & Coffee Educator
Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
August 10, 2026
Sources & References
(2)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2Centro de Investigação das Ferrugens do Cafeeiro (CIFC)
Authoritative References
Editorial Standards
- • Fact-checked against peer-reviewed coffee science research and industry standards.
- • Reviewed by the author with documented sources for every factual claim.
- • Updated regularly; the "Last Reviewed" date reflects the most recent verification.
- • Corrections are made promptly when new research or evidence emerges.
Our editorial process prioritizes accuracy, scientific rigor, and practical relevance for coffee enthusiasts and professionals alike.
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Hibrido De Timor Coffee
Hibrido de Timor is a natural cross of arabica and robusta discovered on Timor Island. It inherited robusta's disease resistance and arabica's cup quality, making it the foundational parent of most modern disease-resistant varieties including Catimor, Sarchimor, and Ruiru 11.
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Catimor is a high-yielding arabica-robusta hybrid bred for disease resistance and altitude adaptability. While often dismissed for quality, well-managed Catimor lots from high-elevation farms can produce bold, full-bodied cups with surprising complexity.
Caturra Coffee Variety
Caturra is a natural dwarf mutation of Bourbon discovered in Minas Gerais, Brazil. Its compact size revolutionized high-density coffee farming, and its cup delivers classic Bourbon sweetness with brighter acidity, though it is highly susceptible to coffee leaf rust.
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Coffea Arabica and Coffea Canephora (Robusta) are the two dominant botanical species of coffee cultivated globally. Arabica is a tetraploid species with 44 chromosomes grown at high altitudes, producing nuanced sugars, delicate fruit acids, and low caffeine. Robusta is a diploid species with 22 chromosomes that contains nearly double the caffeine, double the chlorogenic acids, and exceptional espresso crema density.