Catimors are a collective group of varieties developed from a cross between Caturra and Timor (a naturally occurring hybrid of Arabica and Robusta).
The first Catimor was developed in Portugal in the 1950s and other coffee institutes quickly followed suit. Lempira (Honduras), Catisic (El Salvador), Catrenic (Nicaragua), Cauvery (India) and Ateng (Indonesia) are among the various Catimor sub-types that has been developed.
Catimors are attractive varieties to farmers as it has the disease resistance of the Robusta/Timor, combined with the high-yielding, short stature trait of Caturra.
However, most Catimors also need significant fertilization and has a relatively short productive life span of 10 years.
Notorious for its dry, woody and astringent aftertaste due to its higher chlorogenic acid content, Catimors are considered by some to have inferior taste profile due to their Robusta lineage.
However, this perception is starting to change with better understanding of the complex factors involved in the development of coffee flavor.
Improved cultivation and processing methods have produced better batches of Catimors in the recent years.