Peru · Variety
Catimor Coffee from Peru
Catimor is one of the defining varieties of Peruvian coffee. Peru grows coffee at 1,200–2,100 m across regions such as Cajamarca (Jaén/San Ignacio), Amazonas, San Martín, 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 Peruvian 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 Peru, where the harvest runs april – september and annual production is ≈4 million 60-kg bags, those traits shape which farms plant it and how its lots reach the export market through Paita (north).
In the cup, Peruvian Catimor expresses both sides of its parentage: the variety contributes red apple, caramel, mild spice, while Peru's terroir adds the character the origin is known for — milk chocolate, orange, panela, gentle floral top notes; soft rounded acidity and dependable sweetness — with northern micro-lots reaching striking complexity. Buyers comparing Catimor across origins will find the Peruvian 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 |
| Peru growing altitude | 1,200–2,100 m |
| Harvest season | April – September |
| Disease resistance | Good rust resistance (variable by line and rust race) |
| Bean size | Medium to large |
| Typical Peruvian cup | Milk chocolate, orange, panela, gentle floral top notes; soft rounded acidity and dependable sweetness — with northern micro-lots reaching striking complexity. |
Related Peru regions
Catimor Coffee from Peru — frequently asked questions
Where in Peru is Catimor grown?
Primarily across Cajamarca (Jaén/San Ignacio), Amazonas, San Martín, at elevations of 1,200–2,100 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 Peruvian Catimor taste like?
Expect the variety's core character — red apple, caramel, mild spice — shaped by Peru's terroir toward milk chocolate, orange, panela, gentle floral top notes; soft rounded acidity and dependable sweetness — with northern micro-lots reaching striking complexity.
When is Catimor from Peru available fresh?
The Peruvian harvest runs april – september; fresh-crop lots typically reach consuming markets one to three months after milling, shipped via Paita (north).
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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