Region: San Marcos
Cultivar: Catimor, Bourbon, Sarchimor
Cupping Notes: Molasses, Brown Butter
Bordering Mexico to the west and Huehuetenango to the north, San Marcos is remote. It can take 8-12 hours to reach coffee farms from Guatemala City. It’s not only the warmest growing region in Guatemala, it’s also often the rainiest. Seasonal rains come early and often, creating earlier blossoms. Along with climate conditions, rich volcanic soils make for a distinct profile. San Marcos coffees often present with characteristic acidity and a consistent well-defined body.
Entre Rios was founded with the mission to support farmer members with excellent management and increased transparency. At first Entre Rios had 18 members, but that quickly grew to 25 and then 33 member families. The association is represented by Cipriano, a genial and hardworking producer who also works hard to represent the other families of Entre Rios. Entre Rios produces a total of 1060 quintales parchment annually. Coffees are dried on patios for 7-10 days and fermented in tanks for 24-36 hours. Individual smallholder farms grow primarily Bourbon, but also a mix of sustainable varieties encouraged by Anacafe. Lots are shaded by avocado, banana, Chalum and Tepemiste trees.