India · Variety
Catimor Coffee from India
Catimor is one of the defining varieties of Indian coffee. India grows coffee at 700–1,500 m across regions such as Coorg (Karnataka), Chikmagalur (Karnataka), Wayanad (Kerala), 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 Indian 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 India, where the harvest runs november – march and annual production is ≈6 million 60-kg bags, those traits shape which farms plant it and how its lots reach the export market through Mangalore.
In the cup, Indian Catimor expresses both sides of its parentage: the variety contributes red apple, caramel, mild spice, while India's terroir adds the character the origin is known for — washed arabica ('plantation'): mild spice, chocolate, soft citrus. Buyers comparing Catimor across origins will find the Indian 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 |
| India growing altitude | 700–1,500 m |
| Harvest season | November – March |
| Disease resistance | Good rust resistance (variable by line and rust race) |
| Bean size | Medium to large |
| Typical Indian cup | Washed Arabica ('Plantation'): mild spice, chocolate, soft citrus. Monsooned Malabar: musty-woody, syrupy, near-zero acidity. Kaapi Royale Robusta: clean, chocolate-malt, crema-rich. |
Related India regions
Catimor Coffee from India — frequently asked questions
Where in India is Catimor grown?
Primarily across Coorg (Karnataka), Chikmagalur (Karnataka), Wayanad (Kerala), at elevations of 700–1,500 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 Indian Catimor taste like?
Expect the variety's core character — red apple, caramel, mild spice — shaped by India's terroir toward washed arabica ('plantation'): mild spice, chocolate, soft citrus.
When is Catimor from India available fresh?
The Indian harvest runs november – march; fresh-crop lots typically reach consuming markets one to three months after milling, shipped via Mangalore.
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.
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