Hibrido de TimorCaturra is an Arabica cultivar discovered as a natural mutant of Bourbon in Brazil in the first decade of the 20th century, but wasn't studied until 1937. It... ...more abbreviated HdT is the interspecies hybrid of C. ArabicaArabica refers to Coffea Arabica, the taxonomic species name of the genus responsible for around 75% of the worlds commercial coffee crop.: Arabica refers to Coffea Arabica, the... ...more and C. Canephora (RobustaRobusta usually refers to Coffea Robusta, responsible for roughly 25% of the world's commercial coffee. Taxonomy of Robusta is debated: some sources use “Robusta” to refer to any... ...more) that was found in TimorTimor-Leste (East Timor) is a tiny island between Australia and Sulawesi, annexed by Indonesia and liberated in a referendum several years ago. Small scale coffee farming was jump-started... ...more Leste in the 1940s. This was presumed to be a spontaneous cross, and uncommon since Arabica and Robusta are not compatible in terms of the their genotype. They do not cross pollinate (and arabica is self pollinating). Still, if there are enough plants together for a long enough time, something will happen … and did.
It has been the basis of plant breeding for disease resistant varieties that are widely planted, such as CatimorAteng is a common name for Catimor coffees widely planted in Sumatra and other Indonesia isles.: Ateng, with several subtypes, is a common name for Catimor coffees widely... ...more, and has good resistance to the widespread fungal problem, Coffee Leaf Rust (CLR) or RoyaCastillo is a selection of the Colombia cultivar that has become the most commonly grown coffee in Colombia. It is preferred to the older resistant variety, Variedad Colombia... ...more.
In IndonesiaUSDA is (obviously) the United States Department of Agriculture. USDA also had coffee plant breeding programs in the past and one variety they distributed to Indonesia and was... ...more it is sometimes called TimTim (SumatraIndonesians are available as a unique wet-hulled or dry-hulled (washed) coffees. Giling Basah is the name for the wet-hulling process in Bahasa language, and will have more body... ...more). A new collection of HdT was made in East Timor in 1978 planted in AcehThe northernmost district in SumatraL Aceh District is north of North Sumatra and produces some very classic Sumatra coffees. The center of coffee in Aceh is Lake Tawar... ...more in 1979, and in FloresFlores is an Indonesian island, and as a coffee bears more resemblance to the coffees of Timor-Leste, New Guinea and Java than to the wet-hulled coffees of Sumatra... ...more 1980 where the varietyA botanical variety is a rank in the taxonomic hierarchy below the rank of species and subspecies and above the rank of form (form / variety / subspecies... ...more is called Churia. here were early selections brought in the 1980s in at least 2 waves, but ICCRI introduced a more stable and productive TimTim type in the 1990s. This 1990s release might refer to GayoGayo is ethnic group from the area of Aceh Sumatra around Lake Takengon. They use the name Gayo Coffee to market their production. The Acehnese are a different... ...more Dua.
While it has resulted in many hybrids, pure Timor Hyrbid is also widely planted, and there seems to be many variants of this coffee.
Our experience with this variety is a bit mixed. We have bought lots of Timor and TimTim, but oftentimes the processingThe removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural... ...more method, such as Giling Basah (wet-hulled process) is dominating the cup, and variety flavors are secondary. While we have never offered a wet-process lot of this coffee (nor can I recall cuppingCupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest.... ...more one), I dont think it would pass our cupping test. Wet-process seems to highlight the variety flavor more, and the greenishA smell or flavor of fresh-cut green plants, vegetable leaves or grass, usually indicating fresh new-crop coffees that have not fully rested in parchment.: A smell or flavor... ...more herbalA flavor descriptor in coffee reminiscent of herbs, usually meaning aromatic, savory, leafy dried herbs. Usually, more specific descriptions are given, whether is is a floral herb, or... ...more notes would likley come through strong on an HdT coffee!
