Vietnam · Variety
Catimor Coffee from Vietnam
Catimor is one of the defining varieties of Vietnamese coffee. Vietnam grows coffee at 500–1,600 m (Robusta 500–800 m; Arabica 800–1,600 m) across regions such as Đắk Lắk (Buon Ma Thuot), Lâm Đồng (Đà Lạt), Gia Lai, 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 Vietnamese 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 Vietnam, where the harvest runs october – march and annual production is ≈28–30 million 60-kg bags, those traits shape which farms plant it and how its lots reach the export market through Ho Chi Minh City (Cat Lai).
In the cup, Vietnamese Catimor expresses both sides of its parentage: the variety contributes red apple, caramel, mild spice, while Vietnam's terroir adds the character the origin is known for — commercial robusta: heavy body, dark chocolate, earthy bitterness — espresso-blend backbone. Buyers comparing Catimor across origins will find the Vietnamese 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 |
| Vietnam growing altitude | 500–1,600 m (Robusta 500–800 m; Arabica 800–1,600 m) |
| Harvest season | October – March |
| Disease resistance | Good rust resistance (variable by line and rust race) |
| Bean size | Medium to large |
| Typical Vietnamese cup | Commercial Robusta: heavy body, dark chocolate, earthy bitterness — espresso-blend backbone. Fine/honey Robusta: milk chocolate, dried fruit, surprising sweetness. Đà Lạt Arabica: mild fruit, caramel, gentle acidity. |
Related Vietnam regions
Catimor Coffee from Vietnam — frequently asked questions
Where in Vietnam is Catimor grown?
Primarily across Đắk Lắk (Buon Ma Thuot), Lâm Đồng (Đà Lạt), Gia Lai, at elevations of 500–1,600 m (Robusta 500–800 m; Arabica 800–1,600 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 Vietnamese Catimor taste like?
Expect the variety's core character — red apple, caramel, mild spice — shaped by Vietnam's terroir toward commercial robusta: heavy body, dark chocolate, earthy bitterness — espresso-blend backbone.
When is Catimor from Vietnam available fresh?
The Vietnamese harvest runs october – march; fresh-crop lots typically reach consuming markets one to three months after milling, shipped via Ho Chi Minh City (Cat Lai).
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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