San Marcos · Variety
Caturra in San Marcos
San Marcos is known for guatemala's warmest, wettest coffee — early-harvest florals from the pacific slope, and Caturra is one of the varieties behind that reputation. The region's farms sit at 1,300–1,800 m — Caturra's preferred range is 1,200–1,900 m — and harvest runs december – march, the window in which the variety's character is decided in the field.
Caturra brings its own agronomic personality to San Marcos: a dwarf/compact, high planting density plant with high (with fertilization) yield potential, and disease behavior best summarized as highly susceptible to leaf rust. 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 bright citric acidity, sugar-cane sweetness, lighter body than bourbon, 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 | 1,200–1,900 m |
| Harvest | December – March |
| Species | Arabica |
| Lineage | Natural dwarf mutation of Bourbon, discovered in Minas Gerais, Brazil (1930s) |
| Disease resistance | Highly susceptible to leaf rust |
| Regional cup profile | Floral aromatics over peach and chocolate; softer acidity than eastern valleys, with distinctive perfumed sweetness. |
Caturra in San Marcos — frequently asked questions
Does Caturra grow well in San Marcos?
Yes — the region's 1,300–1,800 m range overlaps the variety's preferred 1,200–1,900 m, and local processing traditions (washed) suit its characteristics. It is one of the varieties San Marcos is known for.
What does San Marcos Caturra taste like?
Expect bright citric acidity, sugar-cane sweetness, lighter body than bourbon, expressed through the region's typical character: floral aromatics over peach and chocolate; softer acidity than eastern valleys, with distinctive perfumed sweetness.
When is Caturra 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.
Request a Sample