Catimor: A Cross for Survival

Catimor is not a single coffee variety, but rather a large group of varieties created from the same foundational cross: Caturra x Timor Hybrid. Developed in Portugal in 1959, the Catimor group was one of the first major successes in the mission to create coffee plants that were resistant to coffee leaf rust (la roya).

The goal was to combine the best traits of both parents: the small size, high productivity, and good cup potential of Caturra, with the robust disease resistance of the Timor Hybrid (which is itself a cross between Arabica and Robusta).

The result was a plant that was a farmer's dream in many ways: it was small, easy to manage, incredibly high-yielding, and, most importantly, it could survive an outbreak of coffee leaf rust. This made Catimors essential for the economic viability of coffee farming in many countries.

The Breeding Breakthrough

The first Catimor crosses were developed at the Coffee Rust Research Center (CIFC) in Portugal. After its initial creation, breeding material was sent to research institutes all over the coffee-growing world.

Local coffee breeders then selected and adapted these Catimors for their specific regional conditions, which is why there are many different "versions" of Catimor today, such as T-8667, T-5261, and T-5175.

Varieties like Costa Rica 95 (in Costa Rica), Lempira (in Honduras), and IHCAFE 90 (also in Honduras) are all specific, locally adapted types of Catimors. They became incredibly widespread from the 1980s onwards as countries battled successive waves of coffee leaf rust.

The Controversy in the Cup

While Catimors were a huge success from an agricultural standpoint, their cup quality has always been a subject of intense debate in the specialty coffee world.

The controversy stems from the Robusta genetics inherited from the Timor Hybrid parent. Critics argue that this genetic background often leads to negative flavor attributes in the final cup.

• Acidity: The acidity can be quite low and is often less complex and refined than in traditional Arabica varieties.
• Body: The body can sometimes be heavy and unrefined.
• Flavor: The main criticism is the presence of "off" flavors, such as rubbery, earthy, or overly astringent notes, especially if the coffee is not grown and processed with great care. A common negative descriptor is a "drying" or astringent finish.

However, it is not universally true that all Catimors taste bad. When grown at high altitudes, with careful nutrient management and meticulous processing, some Catimor varieties can produce a perfectly pleasant, clean, and sweet cup. The challenge is that they have a lower ceiling for quality and a lower floor – the potential for excellence is less, and the potential for unpleasant flavors is greater.

Agricultural Strengths and Weaknesses

Catimors offer a trade-off. What a farmer gains in security, they may lose in ultimate cup quality and the potential for the highest price premiums.

• High Yields: Catimors are known for being extremely productive, often producing huge clusters of cherries.
• Rust Resistance: Their primary advantage is their strong resistance to most forms of coffee leaf rust.
• Vigor: They are generally robust plants that can grow well in a variety of conditions.

The main weakness, besides the cup quality concerns, is their heavy reliance on fertilization. To support their massive cherry production, they need a lot of nutrients. If they are not well-fed, the plants can become exhausted and the cup quality can suffer dramatically.

Conclusion: A Necessary Compromise

The Catimor group represents a crucial and often contentious chapter in the story of coffee. For specialty coffee purists, they can represent a dilution of the quality that makes Arabica special.

But for millions of coffee farmers, Catimors have been a lifeline. They provided a pragmatic and necessary solution to the existential threat of coffee leaf rust, allowing farmers to stay in business and support their families.

The ongoing challenge for coffee breeders is to build upon the success of the Catimor line, creating new varieties (like Castillo and its successors) that retain the essential disease resistance while further improving the potential for excellent cup quality. The story of Catimor is the story of a compromise, and a testament to the constant tension between the ideal of quality and the reality of survival.