Java (Ijen Plateau) · Variety
Catimor in Java (Ijen Plateau)
Java (Ijen Plateau) is known for the original 'cup of java' — estate coffee from volcanic east java, and Catimor is one of the varieties behind that reputation. The region's farms sit at 900–1,500 m — Catimor's preferred range is 800–1,600 m; cup improves markedly above 1,100 m — and harvest runs june – october, the window in which the variety's character is decided in the field.
Catimor brings its own agronomic personality to Java (Ijen Plateau): a compact, vigorous plant with very high yield potential, and disease behavior best summarized as good rust resistance (variable by line and rust race). Regional processing leans on washed, natural, which shapes how the variety's raw material reaches the cup.
Tasted side by side with the same variety from other regions, Java (Ijen Plateau)'s expression stands apart: the variety contributes red apple, caramel, mild spice, while the regional cup runs toward heavy, sweet, and low-toned: dark chocolate, molasses, and subtle spice with the clean finish of washed processing. That interaction — genetics times place — is exactly what regional sourcing is about.
Key facts
| Region | Java (Ijen Plateau) |
|---|---|
| Country | Indonesia |
| Region altitude | 900–1,500 m |
| Variety optimal altitude | 800–1,600 m; cup improves markedly above 1,100 m |
| Harvest | June – October |
| Species | Interspecific hybrid |
| Lineage | Caturra × Timor Hybrid (Portugal, 1959); Robusta-derived rust resistance |
| Disease resistance | Good rust resistance (variable by line and rust race) |
| Regional cup profile | Heavy, sweet, and low-toned: dark chocolate, molasses, and subtle spice with the clean finish of washed processing. |
Catimor in Java (Ijen Plateau) — frequently asked questions
Does Catimor grow well in Java (Ijen Plateau)?
Yes — the region's 900–1,500 m range overlaps the variety's preferred 800–1,600 m; cup improves markedly above 1,100 m, and local processing traditions (washed, natural) suit its characteristics. It is one of the varieties Java (Ijen Plateau) is known for.
What does Java (Ijen Plateau) Catimor taste like?
Expect red apple, caramel, mild spice, expressed through the region's typical character: heavy, sweet, and low-toned: dark chocolate, molasses, and subtle spice with the clean finish of washed processing.
When is Catimor from Java (Ijen Plateau) harvested?
The regional harvest runs june – october; fresh lots typically reach export markets one to three months after milling.
Volcana Coffee grows high-altitude Catimor, Typica, and washed Fine Robusta in our own volcanic region — the Bolaven Plateau, Laos. Compare our terroir against any region in the world, cup to cup.
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