Honduras · Variety
Catimor Coffee from Honduras
Catimor is one of the defining varieties of Honduran coffee. Honduras grows coffee at 1,100–1,700 m across regions such as Copán, Montecillos (Marcala), Opalaca, and Catimor — a Interspecific hybrid of Caturra × Timor Hybrid (Portugal, 1959); Robusta-derived rust resistance — occupies an important place in that landscape. Its preferred range of 800–1,600 m; cup improves markedly above 1,100 m aligns with what Honduran farms can offer, which is a large part of why the pairing works.
Agronomically, Catimor brings meaningful disease resistance — good rust resistance (variable by line and rust race) — with very high yields on a compact, vigorous plant. In Honduras, where the harvest runs november – april and annual production is ≈5.5–6 million 60-kg bags, those traits shape which farms plant it and how its lots reach the export market through Puerto Cortés.
In the cup, Honduran Catimor expresses both sides of its parentage: the variety contributes red apple, caramel, mild spice, while Honduras's terroir adds the character the origin is known for — sweet caramel and red fruit, round body, gentle citric acidity; marcala lots add peach and floral lift, copán leans chocolate. Buyers comparing Catimor across origins will find the Honduran expression distinct for exactly that reason.
Key facts
| Variety | Catimor |
|---|---|
| Species | Interspecific hybrid |
| Lineage | Caturra × Timor Hybrid (Portugal, 1959); Robusta-derived rust resistance |
| Optimal altitude | 800–1,600 m; cup improves markedly above 1,100 m |
| Honduras growing altitude | 1,100–1,700 m |
| Harvest season | November – April |
| Disease resistance | Good rust resistance (variable by line and rust race) |
| Bean size | Medium to large |
| Typical Honduran cup | Sweet caramel and red fruit, round body, gentle citric acidity; Marcala lots add peach and floral lift, Copán leans chocolate. |
Related Honduras regions
Catimor Coffee from Honduras — frequently asked questions
Where in Honduras is Catimor grown?
Primarily across Copán, Montecillos (Marcala), Opalaca, at elevations of 1,100–1,700 m. The variety's preferred range of 800–1,600 m; cup improves markedly above 1,100 m means the higher zones tend to produce the most expressive lots.
What does Honduran Catimor taste like?
Expect the variety's core character — red apple, caramel, mild spice — shaped by Honduras's terroir toward sweet caramel and red fruit, round body, gentle citric acidity; marcala lots add peach and floral lift, copán leans chocolate.
When is Catimor from Honduras available fresh?
The Honduran harvest runs november – april; fresh-crop lots typically reach consuming markets one to three months after milling, shipped via Puerto Cortés.
Volcana Coffee exports high-grown Catimor, Typica, and washed Fine Robusta from the Bolaven Plateau, Laos — washed, natural, and honey processed, SGS-inspected, with full export documentation. Cup our origin against any in the world.
Request a Sample