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Before anyone starts getting all righteous about Catimor, I ask them if they have cupped it. Usually no, and I suspect those who have would have trouble picking it out of a lineup of coffees. I am as against this high-yield, hearty cultivar as the next guy, but look at the farmer's point of view. It's dumb to have roasters go to origin as missionaries with an orthodox prescrption for quality: we need to be openminded and cup! I have found catimor between 3-6 years old with good cup quality! But the plant implodes - it burns itself out (I beleive.) Here you can see the abundant closly spaced cherry on a branch.