Smooth body, and notes of dark cherry, chocolate, and plum.

Catimor is a type of Arabica coffee bean that is a cross between the Timor and Caturra beans. It was developed in the 1950s by Portuguese scientists to help save the coffee industry in Central America. Catimor is a hardy, disease-resistant, and high-yielding plant that is often grown in Southeast Asia.

Catimor coffee has a smooth body, a long and rich finish, and notes of dark cherry, chocolate, and plum. With this complex blend of flavors, it’s a crowd-pleasing type of coffee that has the best of both worlds. It definitely leans more into the world of arabica with the fruity notes, but those nutty undertones are all robusta.