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Créo

Limited Drop - Catimor Coffee

Limited Drop - Catimor Coffee

$22.00 USD
$22.00 USD
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Do you love the crisp, ripe berry flavors of Arabica and the nutty richness of Robusta? Meet Catimor—a coffee that’s a little bit Arabica, a little bit Robusta, and a whole lot of flavor.

Born from the ingenuity of Portuguese scientists in 1959, Catimor is a beautiful blend of Caturra and Timor coffee plants. Caturra is a natural mutation of the legendary Bourbon variety from Brazil, while Timor Hybrid is a one-of-a-kind natural union between a Robusta and an Arabica, discovered on the island of Timor in Southeast Asia back in the early 1900s. With 3/4 Arabica in its DNA, Catimor boasts the smooth, crowd-pleasing flavors you adore, while its 1/4 Robusta heritage adds a nutty kick and a superpower against pests—making it a sustainable choice that thrives even in lower elevations.

Our Catimor beans come from a micro lot in Chieng Ban, Son La, nestled in the Northeast region of Viet Nam. Here, our forward-thinking farmers cultivate each bean with love and process them with care. The result? 100% organic Catimor beans bursting with the perfect blend of macadamia, cherry, and cocoa notes, topped off with a sweet aftertaste that’ll leave you longing for another sip.

Flavor Notes
Macadamia, cherry, cocoa, sweet aftertaste

Source
Chieng Ban, Son La, Viet Nam, Spring 2024 harvest

Processing Method
Natural

Roast Level
Medium

Ingredients
Single Origin Catimor beans

Brewing Notes
3 tbsp (15g) for every 8 oz water. Brew at 195º for 1-5 minutes. Add a dash of fresh milk to make it more palatable.

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Customer Reviews

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Customer
Traditional Catimore with Sharp, Bright Flavors

I have only had a few Catimor coffees, and they have all been overly acidic and indescribably sour. However, Creo's Catimor has a great balance of those traditional hallmarks, and there's a very solid cherry sap and blossom flavor that comes through and brings it together so well. If you do not like a black coffee that's strong, slightly acidic and finishes a little piquant, it's likely best with some oat or coconut milk and a half a teaspoon of sugar. Otherwise, drinking it black brings back childhood memories of finding a cherry tree in the woods next to our home whose thin little twiggy branches made great sweet-and-sour chew sticks for our summer adventures.