San Marcos

San Marcos

San Marcos is recognized as the warmest and wettest of Guatemala's eight coffee-growing regions, historically known as "the place where volcanoes awake." 

1. Geography & Terroir

Volcanic Dominance: Located near the Tajumulco Volcano, the highest peak in Central America, the region features fertile volcanic soils rich in minerals.

Climate Extremes: It receives the highest rainfall in the country, averaging 4,000 to 5,000 mm annually. Temperatures are consistently warm, typically ranging from 21°C to 27°C (70°F–81°F).

Altitude: Coffee is cultivated at elevations ranging from 1,300 to 1,800 meters (approx. 4,300–5,900 feet).

Rapid Maturation: Because the rainy season begins earlier here than elsewhere, coffee trees flower sooner, leading to an early harvest and fast-ripening cherries. 

2. Production & Scale

Regional Importance: San Marcos is the 4th largest coffee-growing region in Guatemala.

Producer Base: The region comprises approximately 17 coffee districts, with more than 2,705 families cultivating over 5,410 hectares.

Logistical Challenges: Due to its remote location and frequent unpredictable rainfall, most farms manage their own processing rather than using centralized mills.

2025 Outlook: Production across Guatemala in 2025 is expected to be 10-15% lower than in 2024 due to rising costs and climatic shifts, though quality remains high. 

3. Varietal Profile

The region focuses on Arabica varieties that can thrive in high-humidity environments:

Traditional Staples: Bourbon, Caturra, and Catuai are the most widely grown varietals.

Specialty Varieties: Villa Sarchi, Typica, and disease-resistant Catimores are also commonly planted to handle the intense rainfall.

2025 Innovations: Modern specialty lots are increasingly exploring "Exotic Varietals" like Geisha and Pacamara, as highlighted in the 2025 Cup of Excellence categories. 

4. Flavor & Processing

Processing Techniques: The Fully Washed process is the standard; however, because rain often falls during harvest, producers frequently start drying beans in the sun and finish them in Guardiola (mechanical) dryers.

Flavor Profile:

Acidity: Notable for being vibrant and pronounced, often described as "lemony" or "citrusy".

Body: Medium to full-bodied with a "syrupy" or "velvety" texture.

Notes: Distinctive for delicate floral notes (jasmine or orange blossom) layered over a deep malty or semi-sweet chocolate base.

Harvest Season: The early flowering cycle results in an early harvest, typically running from December through March.