San Martín (Alto Mayo) · Variety
Catimor in San Martín (Alto Mayo)
San Martín (Alto Mayo) is known for high-jungle cooperatives that turned peru's north into an organic powerhouse, and Catimor is one of the varieties behind that reputation. The region's farms sit at 1,100–1,800 m — Catimor's preferred range is 800–1,600 m; cup improves markedly above 1,100 m — and harvest runs april – august, the window in which the variety's character is decided in the field.
Catimor brings its own agronomic personality to San Martín (Alto Mayo): 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, honey, which shapes how the variety's raw material reaches the cup.
Tasted side by side with the same variety from other regions, San Martín (Alto Mayo)'s expression stands apart: the variety contributes red apple, caramel, mild spice, while the regional cup runs toward milk chocolate, orange, and panela; friendly, sweet, dependable — with highland lots adding floral lift. That interaction — genetics times place — is exactly what regional sourcing is about.
Key facts
| Region | San Martín (Alto Mayo) |
|---|---|
| Country | Peru |
| Region altitude | 1,100–1,800 m |
| Variety optimal altitude | 800–1,600 m; cup improves markedly above 1,100 m |
| Harvest | April – August |
| 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 | Milk chocolate, orange, and panela; friendly, sweet, dependable — with highland lots adding floral lift. |
Catimor in San Martín (Alto Mayo) — frequently asked questions
Does Catimor grow well in San Martín (Alto Mayo)?
Yes — the region's 1,100–1,800 m range overlaps the variety's preferred 800–1,600 m; cup improves markedly above 1,100 m, and local processing traditions (washed, honey) suit its characteristics. It is one of the varieties San Martín (Alto Mayo) is known for.
What does San Martín (Alto Mayo) Catimor taste like?
Expect red apple, caramel, mild spice, expressed through the region's typical character: milk chocolate, orange, and panela; friendly, sweet, dependable — with highland lots adding floral lift.
When is Catimor from San Martín (Alto Mayo) harvested?
The regional harvest runs april – august; 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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