Arabica
Sarchimor
Also known as: Sarchimor (group), Villa Sarchi x Hibrido de Timor
Sarchimor is a group of rust- resistant Arabica varieties created by crossing Villa Sarchi (a Bourbon mutation) with Hibrido de Timor (a natural Arabica -Robusta hybrid). Sarchimor varieties are widely planted in Central and South America and are valued for their compact growth, high yield, and rust resistance.
Key Takeaways
- Sarchimor is a group of varieties (Villa Sarchi x Hibrido de Timor), related to the Catimor group (Caturra x Hibrido de Timor).
- Various Sarchimor lines have been developed and named locally, including Obatã (Brazil), Parainema (Honduras), and Marsellesa (Central America).
- Sarchimor varieties are among the highest-yielding Arabica varieties.
Sarchimor is a group of rust- resistant Arabica varieties created by crossing Villa Sarchi (a Bourbon mutation) with Hibrido de Timor (a natural Arabica -Robusta hybrid). Sarchimor varieties are widely planted in Central and South America and are valued for their compact growth, high yield, and rust resistance.
Sarchimor is a group of rust-resistant Arabica varieties created by crossing Villa Sarchi (a Bourbon mutation) with Hibrido de Timor (a natural Arabica-Robusta hybrid). Sarchimor varieties are widely planted in Central and South America and are valued for their compact growth, high yield, and rust resistance.
Origin
Developed at CIFC in Portugal and at research stations in Central America. Cross of Villa Sarchi x Hibrido de Timor.
History
Sarchimor varieties were developed in the 1960s-1970s, primarily at the CIFC (Centro de Investigação das Ferrugens do Cafeeiro) in Portugal and at various research stations in Central America. They are crosses between Villa Sarchi (a Bourbon dwarf mutation from Costa Rica) and Hibrido de Timor (a natural Arabica-Robusta hybrid from Timor). Sarchimor varieties were developed for resistance to coffee leaf rust and have been distributed to many coffee-producing countries. Various Sarchimor lines have been developed and named locally, including Obatã (Brazil), Parainema (Honduras), and Marsellesa (Central America).
Discovery
Developed at CIFC in Portugal and at research stations in Central America in the 1960s-1970s.
Genetics and Lineage
Sarchimor varieties are interspecific hybrids: Villa Sarchi (Arabica, Bourbon group) x Hibrido de Timor (Arabica x Robusta). They have approximately 25% Robusta genetics, which provides rust resistance.
Parent Varieties
Hybrid Status: Sarchimor is not a single variety but a group of related varieties with similar parentage (Villa Sarchi x Hibrido de Timor). It is related to the Catimor group, which uses Caturra instead of Villa Sarchi.
Growth Characteristics
Sarchimor varieties are typically dwarf trees with compact growth habit, inherited from Villa Sarchi. They are vigorous and high-yielding.
Tree Size: Dwarf (1.5 to 2.5 meters at maturity)
Yield: High. Sarchimor varieties are among the highest-yielding Arabica varieties.
Disease Resistance: High resistance to coffee leaf rust. Different Sarchimor lines have resistance to different rust races.
Climate and Growing Conditions
Sarchimor thrives in tropical highland conditions at elevations of 600 to 1,600 meters. It is adaptable to a range of conditions.
Climate Preferences: Tropical highland climate. Optimal temperatures 18 to 26 degrees Celsius.
Rainfall: 1,200 to 2,000mm annually.
Elevation Range: 600-1,600 meters
Processing Compatibility
Sarchimor is compatible with all processing methods.
Roasting Behavior
Sarchimor beans are medium density and roast evenly.
Cup Profile
Sarchimor's cup quality varies by line and growing conditions. Well-grown Sarchimor can produce clean, balanced cups with notes of chocolate, nuts, and...
Professional Cupping Notes
Sarchimor lots typically score 81 to 85 points in SCA cupping.
Common Defects
- •Cup quality can be inconsistent at lower elevations
Brewing Recommendations
Sarchimor works well as espresso, filtered coffee, and in blends.
Countries Where Grown
Notable Farms
Interesting Facts
- •Sarchimor is a group of varieties (Villa Sarchi x Hibrido de Timor), related to the Catimor group (Caturra x Hibrido de Timor).
- •Various Sarchimor lines have been developed and named locally, including Obatã (Brazil), Parainema (Honduras), and Marsellesa (Central America).
- •Sarchimor varieties are among the highest-yielding Arabica varieties.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Centro de Investigação das Ferrugens do Cafeeiro (CIFC)
Related Varieties
Bourbon
Sweet, complex, and balanced. Known for a pronounced sweetness, deep fruit notes (berry, stone fruit), and bright but rounded acidity. Body is medium to full with a smooth, creamy mouthfeel. Among the most sought-after cup profiles in specialty coffee.
ArabicaCatimor
Catimor's cup quality varies widely depending on the specific line, growing conditions, and processing. Well-grown Catimor can produce clean, balanced cups...
ArabicaMarsellesa
Marsellesa produces a clean, balanced cup with medium acidity, medium body, and notes of chocolate, nuts, caramel, and mild citrus. The cup is improved...
ArabicaObatã
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...
ArabicaParainema
Parainema produces a clean, balanced cup with bright acidity, medium body, and notes of citrus, chocolate, caramel, and sometimes floral notes. The cup quality is improved compared to earlier Sarchimor varieties.
ArabicaVilla Sarchi
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
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
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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
- 2Centro de Investigação das Ferrugens do Cafeeiro (CIFC)
Authoritative References
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- • Fact-checked against peer-reviewed coffee science research and industry standards.
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lyonsdenpublishers@gmail.comIntelligent Recommendations
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Recommended Encyclopedia Entries
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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.
Arabica Vs Robusta
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.
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.