Catimor
Anaerobic Honey
Gaosanlin Coffee Farm

Tastes Like: Valencia Orange, Dried Apricot, Black Tea

Origin: Gaosanlin Coffee Farm, Menglian County, Yunnan, China

Variety: Catimor

Producer: Mīyánhǎntǎ (咪岩罕塔)

Elevation: 1,400–1,600 masl

Process:  Anaerobic Honey

About Gaosanlin

Gaosanlin Coffee Farm is located in Shangxia Laogaozhai, Mangxin Town, within Yunnan’s Menglian County. The farm occupies a connected section of mountain terrain rather than a collection of widely dispersed plots, with morning fog regularly settling over coffee grown between 1,400 and 1,600 meters.

Mīyánhǎntǎ began managing Gaosanlin after the death of her husband, who had originally established the farm as part of an effort to develop coffee production with the surrounding community. The land was developed for coffee beginning in 2010 and entered production in 2013. She later pursued specialty production through training, selective cherry harvesting, and processing experiments, with honey-processed lots becoming an important part of the farm’s work.

Variety

Catimor is not one individual cultivar but a broad family of related coffee selections descended from crosses between Caturra and Timor Hybrid lines. These selections were originally developed to combine productivity and a compact plant structure with resistance to coffee leaf rust.

Because the name covers multiple selections, Catimor does not have one fixed flavor profile. The final cup depends on the particular selection, growing conditions, processing, and roasting.

Processing

Anaerobic processing limits oxygen exposure during fermentation. This changes the conditions for microbial activity and can influence aroma, acidity, and texture.

Honey processing removes the cherry skin while retaining some mucilage, the sticky fruit layer around the seed, during drying. No honey is added: the name refers to that retained fruit material, which can influence sweetness and texture.