Laos · Variety
Catimor Coffee from Laos
Catimor is one of the defining varieties of Lao coffee. Laos grows coffee at 800–1,350 m (Bolaven Plateau) across regions such as Bolaven Plateau (Champasak), Paksong district, Thateng (Sekong), 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 Lao 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 Laos, where the harvest runs october – february and annual production is ≈500,000 60-kg bags, those traits shape which farms plant it and how its lots reach the export market through Vientiane (dry port, rail to China).
In the cup, Lao Catimor expresses both sides of its parentage: the variety contributes red apple, caramel, mild spice, while Laos's terroir adds the character the origin is known for — washed arabica: red apple, caramel, milk chocolate, brown-sugar sweetness with gentle citric acidity. Buyers comparing Catimor across origins will find the Lao 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 |
| Laos growing altitude | 800–1,350 m (Bolaven Plateau) |
| Harvest season | October – February |
| Disease resistance | Good rust resistance (variable by line and rust race) |
| Bean size | Medium to large |
| Typical Lao cup | Washed Arabica: red apple, caramel, milk chocolate, brown-sugar sweetness with gentle citric acidity. Washed Fine Robusta: dark chocolate, malt, remarkably clean low-bitterness cup. |
Related Laos regions
Catimor Coffee from Laos — frequently asked questions
Where in Laos is Catimor grown?
Primarily across Bolaven Plateau (Champasak), Paksong district, Thateng (Sekong), at elevations of 800–1,350 m (Bolaven Plateau). 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 Lao Catimor taste like?
Expect the variety's core character — red apple, caramel, mild spice — shaped by Laos's terroir toward washed arabica: red apple, caramel, milk chocolate, brown-sugar sweetness with gentle citric acidity.
When is Catimor from Laos available fresh?
The Lao harvest runs october – february; fresh-crop lots typically reach consuming markets one to three months after milling, shipped via Vientiane (dry port, rail to China).
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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