Arabica
Obatã
Also known as: Obatã (Sarchimor)
Obatã is a rust- resistant Arabica variety developed in Brazil by crossing Villa Sarchi (a Bourbon mutation) with Hibrido de Timor (a natural Arabica - Robusta hybrid). It is a Sarchimor -type variety, known for its compact growth, high yield, and rust resistance.
Key Takeaways
- Obatã is a Sarchimor-type variety (Villa Sarchi x Hibrido de Timor), developed in Brazil.
- Obatã was developed for resistance to coffee leaf rust.
- Obatã is a dwarf variety, allowing high-density planting.
Obatã is a rust- resistant Arabica variety developed in Brazil by crossing Villa Sarchi (a Bourbon mutation) with Hibrido de Timor (a natural Arabica - Robusta hybrid). It is a Sarchimor -type variety, known for its compact growth, high yield, and rust resistance.
Obatã is a rust-resistant Arabica variety developed in Brazil by crossing Villa Sarchi (a Bourbon mutation) with Hibrido de Timor (a natural Arabica-Robusta hybrid). It is a Sarchimor-type variety, known for its compact growth, high yield, and rust resistance.
Origin
Developed by the Instituto Agronômico de Campinas (IAC) in Brazil. Cross of Villa Sarchi x Hibrido de Timor.
History
Obatã was developed in Brazil by the Instituto Agronômico de Campinas (IAC) as a Sarchimor-type variety. It is a cross between Villa Sarchi (a Bourbon dwarf mutation from Costa Rica) and Hibrido de Timor (a natural Arabica-Robusta hybrid). Obatã was developed for resistance to coffee leaf rust and was released in Brazil. It is also grown in other coffee-producing countries, including Colombia and Central America.
Discovery
Developed by the Instituto Agronômico de Campinas (IAC) in Brazil.
Genetics and Lineage
Obatã is a Sarchimor-type hybrid: Villa Sarchi (Bourbon group) x Hibrido de Timor (Arabica x Robusta). It has approximately 25% Robusta genetics, which provides rust resistance.
Parent Varieties
Hybrid Status: Obatã is an interspecific hybrid between Arabica (Villa Sarchi) and a natural Arabica-Robusta hybrid (Hibrido de Timor).
Growth Characteristics
Obatã is a dwarf tree with compact growth habit, inherited from Villa Sarchi. It is vigorous and high-yielding.
Tree Size: Dwarf (1.5 to 2.5 meters at maturity)
Yield: High. Obatã's compact size allows high-density planting.
Disease Resistance: High resistance to coffee leaf rust (the reason for its development).
Climate and Growing Conditions
Obatã thrives in Brazilian conditions at elevations of 800 to 1,400 meters.
Climate Preferences: Tropical and subtropical climate. Optimal temperatures 18 to 26 degrees Celsius.
Rainfall: 1,200 to 1,800mm annually.
Elevation Range: 800-1,400 meters
Processing Compatibility
Obatã is compatible with all processing methods. Natural (dry) processing is traditional in Brazil.
Roasting Behavior
Obatã beans are medium density and roast evenly.
Cup Profile
Obatã produces a clean, balanced cup with medium acidity, medium body, and notes of chocolate, nuts, and caramel. The cup is good but generally considered a...
Professional Cupping Notes
Obatã lots typically score 81 to 85 points in SCA cupping.
Common Defects
- •Cup quality can be inconsistent at lower elevations
Brewing Recommendations
Obatã works well as espresso, filtered coffee, and in blends.
Countries Where Grown
Notable Farms
Interesting Facts
- •Obatã is a Sarchimor-type variety (Villa Sarchi x Hibrido de Timor), developed in Brazil.
- •Obatã was developed for resistance to coffee leaf rust.
- •Obatã is a dwarf variety, allowing high-density planting.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Instituto Agronômico de Campinas (IAC)
Related Varieties
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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.
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.
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
- •Chapter 2: Coffee Origins
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Keith E. Lyons
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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
- 2Instituto Agronômico de Campinas (IAC)
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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Villa Sarchi Coffee Variety
Villa Sarchi is a natural dwarf mutation of Bourbon discovered in Alajuela, Costa Rica. Its compact size suits high-density planting, and its cup retains classic Bourbon character: bright acidity, sweet caramel notes, and a clean finish.
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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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.
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Bourbon is one of the two foundational arabica varieties, named after Réunion Island (formerly Île Bourbon). It produces higher yields and a sweeter, more complex cup than Typica, with distinctive notes of chocolate, caramel, and red fruit that set the standard for specialty coffee quality.