El Salvador: Finca Argentina, Centroamericano H1

This coffee is a varietal you might have heard of - or maybe you haven’t. Either way, it’s one worth paying attention to. Sometimes misunderstood, Centroamericano H1 is actually one of the more exciting developments in coffee breeding, offering resilience for farmers and the potential for exceptional cup quality when grown in the right place.

To give it its full name, Centroamericano H1 is a Sarchimor. The Catimors and Sarchimors are a huge group of coffee varietals created from crossing Arabica varietals with the Timor Hybrid - a naturally occurring hybrid of Arabica and Robusta discovered nearly 100 years ago in Timor. In the case of Centroamericano H1, its parents are T5296 (a Timor Hybrid crossed with Villa Sarchi) and Rume Sudan, an Ethiopian landrace. The Timor gives this group its “imor” suffix, while the beginning of the name comes from the plant it was crossed with (here, Villa Sarchi). Though technically a Sarchimor, globally these kinds of varieties are often collectively referred to as Catimors.

Breeding & Background

Centroamericano H1 is part of a new generation of F1 hybrids, developed through collaboration between CIRAD (France), CATIE (Costa Rica), PROMECAFE, World Coffee Research, and other partners. After years of trials, it was officially released to farmers in Central America around 2010, with the goal of combining high yields, disease resistance, and excellent cup quality.

Agronomic Advantages

There are clear reasons H1 has become popular on specialty coffee farms in El Salvador, Guatemala, and Costa Rica. The plant is quick-growing, resistant to leaf rust (a major challenge in Central America), and high-yielding - traits inherited from its Timor Hybrid parentage. In fact, trials have shown H1 can produce 22-47% more yield than traditional varieties, with hybrid vigor often leading to 30-50% more output and earlier fruiting (as soon as year 2, instead of year 3 or 4). Its compact growth habit also makes it ideal for high-density planting, further supporting farm profitability.

These practical advantages make H1 a kind of safety net: a variety that helps farmers manage climate pressure and disease risk without giving up on quality. While Catimors and Sarchimors as a group sometimes suffer from a reputation for lower flavour potential, Centroamericano H1 has proven it can deliver excellent cups in the right conditions.

Cup Quality & Recognition

H1’s cup performance has exceeded expectations. A lot from Nicaragua scored 90.5 in the 2017 Cup of Excellence, earning a Presidential Award - proof that resilience and quality can go hand in hand. In various trials, H1 consistently scores in the 86-88 SCA range. That said, not every planting of H1 delivers standout flavour, which is why it’s often planted as part of a diverse farm strategy rather than as a monoculture. It thrives where conditions suit it - and when it does, it shines.

Finca Argentina’s H1

This balance of practicality and potential is why we’re excited to share the Centroamericano H1 from Finca Argentina. Here, the variety isn’t just insurance against leaf rust; it’s a proven success. The coffee produced is comfortably on par with the farm’s Bourbon, and we hope you really enjoy this lesser-known varietal from our wonderful friends, the Martinez family.

Well balanced with rich notes of dark chocolate and raisin, finishing with a gentle fig-like sweetness that deepens as the cup cools.

• Country: El Salvador
• District: Ahuachapán
• Municipality: Ahuachapán
• Nearest city: Turin
• Farm: Finca Argentina
• Producer: The Martinez Family
  
• Dry mill: Los Ausoles
• Elevation: 1,300 m.a.s.l.
• Variety: Centroamericano (H1)
• Processing method: Natural
• GPS: 13°56'29.4"N 89°47'04.1"W

Tasting notes: Dark chocolate, raisin, fig.

Cup of Excellence Tasting Notes

• Clean cup: (1–8): 6
• Sweetness: (1–8): 6.5
• Acidity: (1–8): 6
• Mouthfeel: (1–8): 6.5
• Flavour: (1–8): 6
• Aftertaste: (1–8): 6
• Balance: (1–8): 6.5
• Overall: (1–8): 6.5
• Correction: (+36): +36
• Total: (max. 100): 86

Roasting Information
Medium dark: Push this steadily through first and through the gap, just up to the edge of second before finishing the roast. As a catimor, it may take a little bit more of a push than other coffees to get it properly developed.