Yunnan Catimor Coffee

Yunnan Catimor Coffee ((云南卡蒂姆咖啡)) is one of the core varieties of Yunnan’s coffee industry. This variety has gained significant popularity due to its disease resistance and high yield. Below is a detailed introduction to Yunnan Catimor, including its origin, characteristics, processing methods, and market trends.

1. Origin and Introduction

Genetic Composition

Catimor is a hybrid variety that was created in 1959 by a Portuguese breeder. It is a cross between the Caturra (a variety of Coffea arabica) and Robusta (Coffea canephora), with the Timor variety also involved in the cross. This results in a genetic composition where about 75% of its genes are Arabica.

Introduction to Yunnan

In 1988, Nestlé introduced Catimor to Yunnan, where it quickly gained popularity due to its strong resistance to diseases and its high yield (about 30% higher than the traditional Typica). As a result, Catimor became the dominant coffee variety in Yunnan, covering over 80% of the province’s coffee planting area.

2. Varietal Characteristics and Flavor

Morphological Features

Shape of Beans: Catimor beans are oval with a prominent groove in the center. They are relatively small but dense in quantity.

Tree Characteristics: The tree has a compact crown with many branches and strong drought resistance.

Flavor Evolution

Early Defects: Due to its Robusta ancestry, early Catimor beans had a grassy or woody astringency.

Improvement in Yunnan: With cultivation at high altitudes (1000-1600 meters) and the use of the washed processing method, the flavor profile of Yunnan Catimor has improved, now featuring floral and fruity notes, along with chocolate and caramel sweetness.

3. Processing and Market Trends

Processing Techniques

In Yunnan, most of the Catimor coffee is processed using the washed method, which helps preserve the clean and bright acidity. A few estates have also experimented with honey processing to enhance the sweetness of the coffee.

Market Positioning

Yunnan Catimor coffee is positioned as a value-for-money option, with premium grades priced between 30-80 RMB per 100g. This makes it a great choice for both everyday coffee drinkers and specialty coffee enthusiasts.

Medium to Dark Roasts: Best suited for espresso blends.

Light Roasts: Highlight the coffee’s citrusy notes, making it ideal for drip brewing.

4. Brewing Recommendations

Roast Selection

For optimal flavor, it is recommended to roast Catimor at medium to dark (200-220°C), as this helps to balance out any herbal off-flavors while accentuating the caramel undertones.

Brewing Parameters

Pour-Over Brewing:

• Water Temperature: 90°C (194°F)

• Grind Size: Medium-fine (ideal for V60 dripper)

• Brew Ratio: 1:15 (coffee to water)

Espresso:

• When used in espresso blends, Catimor adds richness and depth, enhancing the overall mouthfeel and crema.

Yunnan Catimor coffee is well-suited for a variety of brewing methods, whether you prefer the bright, fruity characteristics of a light roast or the rich, sweet profile of a medium or dark roast espresso. This versatile variety continues to be a staple in the Yunnan coffee industry.