Arabica
Colombia Variety
Also known as: Colombia (Cenicafé)
The Colombia variety is a Catimor -type hybrid developed in Colombia by Cenicaf é (the National Coffee Research Center). It was created for resistance to coffee leaf rust and was widely planted in Colombia from the 1980s. The Colombia variety helped save the Colombian coffee industry from devastating rust epidemics.
Key Takeaways
- The Colombia variety was developed by Cenicafé and released in 1982, just before coffee leaf rust arrived in Colombia in 1983.
- The Colombia variety is credited with saving the Colombian coffee industry from devastating rust epidemics.
- The Colombia variety is a Catimor-type hybrid with approximately 25% Robusta genetics.
- The Colombia variety has been partially replaced by Castillo, a more rust-resistant successor.
The Colombia variety is a Catimor -type hybrid developed in Colombia by Cenicaf é (the National Coffee Research Center). It was created for resistance to coffee leaf rust and was widely planted in Colombia from the 1980s. The Colombia variety helped save the Colombian coffee industry from devastating rust epidemics.
The Colombia variety is a Catimor-type hybrid developed in Colombia by Cenicafé (the National Coffee Research Center). It was created for resistance to coffee leaf rust and was widely planted in Colombia from the 1980s. The Colombia variety helped save the Colombian coffee industry from devastating rust epidemics.
Origin
Developed by Cenicafé in Colombia. Released in 1982.
History
The Colombia variety was developed by Cenicafé (Centro Nacional de Investigaciones de Café) in Colombia in the 1970s and released in 1982. It is a Catimor-type hybrid, created by crossing Caturra with Hibrido de Timor (a natural Arabica-Robusta hybrid). The Colombia variety was developed in response to the threat of coffee leaf rust, which arrived in Colombia in 1983. The variety was widely planted and is credited with saving the Colombian coffee industry from devastating rust epidemics. The Colombia variety has since been partially replaced by Castillo, a more rust-resistant successor developed by Cenicafé.
Discovery
Developed by Cenicafé in Colombia in the 1970s, released in 1982.
Genetics and Lineage
The Colombia variety is a Catimor-type hybrid: Caturra (Bourbon group) x Hibrido de Timor (Arabica x Robusta). It has approximately 25% Robusta genetics, which provides rust resistance.
Parent Varieties
Hybrid Status: The Colombia variety is an interspecific hybrid between Arabica (Caturra) and a natural Arabica-Robusta hybrid (Hibrido de Timor).
Growth Characteristics
The Colombia variety is a semi-dwarf tree with compact growth habit, inherited from Caturra. It is vigorous and high-yielding.
Tree Size: Semi-dwarf (2 to 3 meters at maturity)
Yield: High. The Colombia variety was selected for productivity as well as rust resistance.
Disease Resistance: High resistance to coffee leaf rust (the reason for its development). Also has some resistance to coffee berry disease.
Climate and Growing Conditions
The Colombia variety thrives in Colombian conditions at elevations of 1,000 to 1,800 meters. It is adaptable to a range of conditions.
Climate Preferences: Tropical highland climate. Optimal temperatures 16 to 26 degrees Celsius.
Rainfall: 1,500 to 2,500mm annually.
Elevation Range: 1,000-1,800 meters
Processing Compatibility
The Colombia variety is compatible with all processing methods. Washed processing is traditional in Colombia.
Roasting Behavior
The Colombia variety beans are medium density and roast evenly. Medium roasts are typical.
Cup Profile
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...
Professional Cupping Notes
Colombia variety lots typically score 82 to 86 points in SCA cupping.
Common Defects
- •Cup quality can be inconsistent at lower elevations
- •Some lines produce harsh or astringent flavors
Brewing Recommendations
The Colombia variety works well as espresso, filtered coffee, and in blends. Recommended brewing temperature: 92 to 96 degrees Celsius.
Countries Where Grown
Notable Farms
Interesting Facts
- •The Colombia variety was developed by Cenicafé and released in 1982, just before coffee leaf rust arrived in Colombia in 1983.
- •The Colombia variety is credited with saving the Colombian coffee industry from devastating rust epidemics.
- •The Colombia variety is a Catimor-type hybrid with approximately 25% Robusta genetics.
- •The Colombia variety has been partially replaced by Castillo, a more rust-resistant successor.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Cenicafé (Colombia)
Related Varieties
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...
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.
ArabicaCenicafé 1
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,...
ArabicaHibrido 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,...
Related Encyclopedia Entries
Acidity
In coffee tasting, acidity refers to the bright, vibrant, and often fruity quality that gives coffee its liveliness and structure. Unlike the negative connotation of acidity in everyday language, coffee acidity is a desirable characteristic when balanced. It is perceived as a pleasant tartness or brightness on the palate, similar to the acidity in wine or fruit.
Sensory & TastingBody
Body, also called mouthfeel, refers to the physical weight, texture, and viscosity of coffee as it is perceived in the mouth. It is a tactile sensation rather than a taste, ranging from thin and tea-like to thick and syrupy. Body is influenced by brewing method, coffee oils, suspended solids, roast level, and the variety and origin of the coffee.
Varietals & CultivarsCastillo 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.
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.
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.
Varietals & CultivarsVarietal vs Variety
<h2>Taxonomic Classification and Botanical Nomenclature</h2><p>Botanical terminology is governed by the International Code of Botanical Nomenclature (ICBN). A 'variety' (abbreviated 'var.') is a taxonomic rank below species and subspecies, denoting a plant population that occurs naturally in the wild and maintains its distinct characteristics through successive generations via seed propagation. In the genus Coffea, specifically within Coffea arabica, the two foundational varieties are Typica and Bourbon. These wild-type populations evolved in the Southwestern Ethiopian highlands before global distribution. In contrast, a 'cultivar'—a portmanteau of 'cultivated variety'—is defined by the International Code of Nomenclature for Cultivated Plants (ICNCP) as an assemblage of plants selected for specific traits, such as yield, disease resistance, or cup quality. While the coffee industry frequently uses 'variety' as a catch-all term, technically, man-made selections like Mundo Novo (a natural cross between Sumatra and Red Bourbon) or SL28 are cultivars. The term 'varietal' functions strictly as an adjective. It describes the characteristics of a specific variety, such as 'varietal acidity' or 'varietal aroma.' Using 'varietal' as a noun is an oenological carryover that lacks botanical precision in a scientific or professional agronomic context.</p><table><thead><tr><th>Term</th><th>Origin</th><th>Propagation</th><th>Technical Usage</th></tr></thead><tbody><tr><td>Variety</td><td>Natural Evolution</td><td>True-to-type Seeds</td><td>Taxonomic Noun</td></tr><tr><td>Cultivar</td><td>Human Selection</td><td>Controlled Breeding</td><td>Horticultural Noun</td></tr><tr><td>Varietal</td><td>Commercial/Wine</td><td>N/A</td><td>Descriptive Adjective</td></tr></tbody></table>
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
- •Chapter 2: Coffee Origins
Related Articles
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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
- 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.
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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...
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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,...
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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.
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.
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.
Coffee 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.