Arabica
Cenicafé 1
Also known as: Cenicafé 1
Cenicaf é 1 is the latest rust- resistant Arabica variety developed by Cenicafé in Colombia . It was developed for broad-spectrum resistance to coffee leaf rust and improved cup quality, representing the next generation of Colombia n coffee varieties after Castillo .
Key Takeaways
- Cenicafé 1 is the latest rust-resistant variety developed by Cenicafé in Colombia, released in 2017.
- Cenicafé 1 was developed for broad-spectrum resistance to coffee leaf rust, including new rust races that overcame Castillo's resistance.
- Cenicafé 1 follows the Colombia variety (1982) and Castillo (2005) in Cenicafé's breeding program.
- Cenicafé 1 was also selected for improved cup quality over Castillo.
Cenicaf é 1 is the latest rust- resistant Arabica variety developed by Cenicafé in Colombia . It was developed for broad-spectrum resistance to coffee leaf rust and improved cup quality, representing the next generation of Colombia n coffee varieties after Castillo .
Cenicafé 1 is the latest rust-resistant Arabica variety developed by Cenicafé in Colombia. It was developed for broad-spectrum resistance to coffee leaf rust and improved cup quality, representing the next generation of Colombian coffee varieties after Castillo.
Origin
Developed by Cenicafé in Colombia. Released in 2017.
History
Cenicafé 1 was developed by Cenicafé (Centro Nacional de Investigaciones de Café) in Colombia and released in 2017. It is the latest in a line of rust-resistant varieties developed by Cenicafé, following the Colombia variety (1982) and Castillo (2005). Cenicafé 1 was developed for broad-spectrum resistance to coffee leaf rust, including new rust races that had overcome Castillo's resistance. It was also selected for improved cup quality and productivity.
Discovery
Developed by Cenicafé in Colombia and released in 2017.
Genetics and Lineage
Cenicafé 1 is a complex hybrid with Arabica and Robusta ancestry, descended from the same breeding program as Castillo. It was developed through additional crosses and selections to achieve broader rust resistance.
Parent Varieties
Hybrid Status: Cenicafé 1 is an interspecific hybrid with Arabica and Robusta ancestry.
Growth Characteristics
Cenicafé 1 is a semi-dwarf tree with compact growth habit.
Tree Size: Semi-dwarf (2 to 3 meters at maturity)
Yield: High.
Disease Resistance: High, broad-spectrum resistance to coffee leaf rust, including new rust races that overcame Castillo's resistance.
Climate and Growing Conditions
Cenicafé 1 thrives in Colombian conditions at elevations of 1,000 to 1,800 meters.
Climate Preferences: Tropical highland climate.
Rainfall: 1,500 to 2,500mm annually.
Elevation Range: 1,000-1,800 meters
Processing Compatibility
Compatible with all processing methods. Washed processing is traditional in Colombia.
Roasting Behavior
Cenicafé 1 beans are medium density and roast evenly.
Cup Profile
Cenicafé 1 was selected for improved cup quality. Well-grown lots produce a clean, balanced cup with notes of chocolate, caramel, citrus, and mild fruit,...
Professional Cupping Notes
Cenicafé 1 lots can score 83 to 87 points in SCA cupping.
Common Defects
- •Still relatively new, with limited long-term data
Brewing Recommendations
Cenicafé 1 works well as espresso, filtered coffee, and in blends.
Countries Where Grown
Notable Farms
Interesting Facts
- •Cenicafé 1 is the latest rust-resistant variety developed by Cenicafé in Colombia, released in 2017.
- •Cenicafé 1 was developed for broad-spectrum resistance to coffee leaf rust, including new rust races that overcame Castillo's resistance.
- •Cenicafé 1 follows the Colombia variety (1982) and Castillo (2005) in Cenicafé's breeding program.
- •Cenicafé 1 was also selected for improved cup quality over Castillo.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Cenicafé (Colombia)
Related Varieties
Arabica Coffee Varieties: Origin, Flavor & Genetics
Arabica is known for its complex, aromatic, and nuanced flavor. It generally has higher acidity, lighter body, and more aromatic complexity than Robusta. Notes range from floral and citrus (highland African) to chocolate and caramel (Central and South American). Sweetness is generally high, with clean, balanced cups being the hallmark of quality Arabica.
ArabicaCastillo
Castillo's cup quality is debated. Well-grown Castillo at high elevations can produce clean, balanced cups with notes of chocolate, caramel, citrus, and mild...
ArabicaCatimor
Catimor's cup quality varies widely depending on the specific line, growing conditions, and processing. Well-grown Catimor can produce clean, balanced cups...
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.
ArabicaColombia Variety
The Colombia variety produces a clean, balanced cup with medium acidity, medium body, and notes of chocolate, nuts, caramel, and mild citrus. The cup is good...
Related Encyclopedia Entries
Coffea 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.
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.
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
Related Articles
Continue Your Coffee Journey
Free resources and tools to deepen your knowledge.
The Complete World of Coffee
600+ pages covering origins, brewing, science, and history in depth.
Learn More →Free Sample Chapter
Read a chapter from The Complete World of Coffee — no purchase required.
Read Free Chapter →Weekly Coffee Newsletter
Latest coffee science, brewing tips, and culture — delivered weekly.
Subscribe Free →Editorial Standards & Trust
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
July 22, 2026
Sources & References
(2)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2Cenicafé (Colombia)
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.
Publisher
Lyons Den Publishing · Founded 2025 · San Diego, CA
Contact
lyonsdenpublishers@gmail.comIntelligent Recommendations
Computed in real time using semantic similarity across every page in the knowledge library.
Related Guides
Semantically similar content across the knowledge library.
Castillo
Castillo's cup quality is debated. Well-grown Castillo at high elevations can produce clean, balanced cups with notes of chocolate, caramel, citrus, and mild...
Colombia Variety
The Colombia variety produces a clean, balanced cup with medium acidity, medium body, and notes of chocolate, nuts, caramel, and mild citrus. The cup is good...
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.
Colombia
Colombian coffee is known for its well-balanced profile: medium body, bright but mild acidity, and notes of caramel, nuts, chocolate, and red fruit. Higher...
People Also Read
What other readers explored from this topic.
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.
Colombia
Colombian coffee is known for its well-balanced profile: medium body, bright but mild acidity, and notes of caramel, nuts, chocolate, and red fruit. Higher...
Tabi Coffee Variety
Tabi is a Colombian cross of Typica, Bourbon, and Hibrido de Timor bred by Cenicafé for disease resistance without sacrificing cup quality. It delivers the clean sweetness of its Bourbon parentage with the resilience coffee farmers need at high altitudes.
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.
Popular Articles
Most-read articles related to this page.
Arabica vs. Robusta: Understanding the Two Giants of Coffee
Coffee is not just a single beverage; it is a complex world of two distinct giants. Explore the biological and sensory differences between Arabica and...
Specialty Coffee Explained: Origin, Flavor & Grading Guide
Dive deep into the world of specialty coffee. From understanding the 80-point SCA scale to mastering the nuances of single origin vs blends and roasting...
Is Coffee Healthy? Decoding the Complexities of Your Brew
Discover the truth about coffee and your health. Beyond simple labels, I dive into how bioactivity, dosage, and preparation methods influence your body in...
Is a coffee farming business actually profitable in 2026?
Coffee farming can pay, but only with the right scale, costs, and buyers. See real profit numbers, startup costs, and what separates winners from losers.
Continue Learning
Structured next steps in the same topic area.
Castillo
Castillo's cup quality is debated. Well-grown Castillo at high elevations can produce clean, balanced cups with notes of chocolate, caramel, citrus, and mild...
Colombia Variety
The Colombia variety produces a clean, balanced cup with medium acidity, medium body, and notes of chocolate, nuts, caramel, and mild citrus. The cup is good...
Catimor
Catimor's cup quality varies widely depending on the specific line, growing conditions, and processing. Well-grown Catimor can produce clean, balanced cups...
Hibrido de Timor
Hibrido de Timor itself is not commonly consumed as a standalone variety. Its cup quality is generally inferior to pure Arabica, but it is used for breeding,...
Recommended Encyclopedia Entries
Reference definitions that complement this page.
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.
Tabi Coffee Variety
Tabi is a Colombian cross of Typica, Bourbon, and Hibrido de Timor bred by Cenicafé for disease resistance without sacrificing cup quality. It delivers the clean sweetness of its Bourbon parentage with the resilience coffee farmers need at high altitudes.
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.
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.