San Marcos · Variety
Bourbon in San Marcos
San Marcos is known for guatemala's warmest, wettest coffee — early-harvest florals from the pacific slope, and Bourbon is one of the varieties behind that reputation. The region's farms sit at 1,300–1,800 m — Bourbon's preferred range is 1,100–2,000 m — and harvest runs december – march, the window in which the variety's character is decided in the field.
Bourbon brings its own agronomic personality to San Marcos: a tall with more branch density than typica plant with moderate (20–30% above typica) yield potential, and disease behavior best summarized as susceptible to rust and cbd. Regional processing leans on washed, which shapes how the variety's raw material reaches the cup.
Tasted side by side with the same variety from other regions, San Marcos's expression stands apart: the variety contributes caramel sweetness, balanced citric acidity, buttery mouthfeel, while the regional cup runs toward floral aromatics over peach and chocolate; softer acidity than eastern valleys, with distinctive perfumed sweetness. That interaction — genetics times place — is exactly what regional sourcing is about.
Key facts
| Region | San Marcos |
|---|---|
| Country | Guatemala |
| Region altitude | 1,300–1,800 m |
| Variety optimal altitude | 1,100–2,000 m |
| Harvest | December – March |
| Species | Arabica |
| Lineage | Yemeni stock naturalized on Réunion (Île Bourbon), spread by missionaries from the 1850s |
| Disease resistance | Susceptible to rust and CBD |
| Regional cup profile | Floral aromatics over peach and chocolate; softer acidity than eastern valleys, with distinctive perfumed sweetness. |
Bourbon in San Marcos — frequently asked questions
Does Bourbon grow well in San Marcos?
Yes — the region's 1,300–1,800 m range overlaps the variety's preferred 1,100–2,000 m, and local processing traditions (washed) suit its characteristics. It is one of the varieties San Marcos is known for.
What does San Marcos Bourbon taste like?
Expect caramel sweetness, balanced citric acidity, buttery mouthfeel, expressed through the region's typical character: floral aromatics over peach and chocolate; softer acidity than eastern valleys, with distinctive perfumed sweetness.
When is Bourbon from San Marcos harvested?
The regional harvest runs december – march; fresh lots typically reach export markets one to three months after milling.
Volcana Coffee grows high-altitude Catimor, Typica, and washed Fine Robusta in our own volcanic region — the Bolaven Plateau, Laos. Compare our terroir against any region in the world, cup to cup.
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