San Marcos Coffee: A Rising Star in the Specialty Coffee Scene

San Marcos, bordering Mexico, is home to Central America's highest volcanoes, Tajumulco and Tacana. Known for its rich volcanic soil, the region produces coffee with a unique flavor profile, earning it the name "Volcanic San Marcos" by ANACAFE, the National Coffee Association of Guatemala.

Coffee in San Marcos is grown at altitudes between 1,310 and 1,830 meters, often in cloud forests nestled within the mountainous terrain. These areas also serve as a safe haven for Guatemala’s rare national bird, the Quetzal, a symbol of Mayan culture and cosmovision. Both the Quetzal and arabica coffee plants thrive in the deep mountains of San Marcos, benefiting from the region's high rainfall, ranging from 400 to 5,080 millimeters annually. 

Most coffee in San Marcos is cultivated on small to medium-sized farms, many of which operate their own processing mills. This self-sufficiency in processing is a hallmark of the area. Due to frequent rains, sun-drying coffee beans is challenging. Larger cooperatives use mechanical dryers, while smaller producers rely on sun-drying, carefully monitoring the weather to protect the beans. This attention to detail results in coffee with delicate floral notes, pronounced acidity, and good body.

San Marcos coffee, is quickly gaining international recognition in specialty coffee cercles for its high-quality beans nurtured by the region’s volcanic soil and high altitude.