Guatemala Tres Gigantes – Washed

Description

Processing: Washed

Region: San Marcos

Varieties: Bourbon, Caturra

Altitude: 1300-1800 meters

Flavor notes: stone fruit, clove, roasted marshmallow

ORIGIN STORY:

Tres Gigantes represents the coffee-growing region of San Marcos, a department full of contrasts due to its climate and culture. This region is often called “the place where the volcanoes rise,” as it is home to the San Antonio volcano (3,033 meters), Tacaná (4,092 meters), and Tajumulco, the highest volcano in Central America, standing at 4,220 meters. San Marcos is known for its cold and cloudy climate, but also for its privileged location. Since part of the territory is near the coast, it also enjoys pockets of warm climates. As a result, locals and tourists alike can find outstanding coffee, beaches, and volcanoes to explore—making it a truly unique region.

Tres Gigantes is made possible thanks to 20 small-scale farmers from San Marcos who work hard to produce some of the best coffees in the region. They grow varieties such as Bourbon and Typica, and traditionally ferment the coffee for more than 28 hours. Since the farms are located in the cloud-covered mountains with a cool climate, the coffee dries slowly, predominantly on raised beds or terraces, which helps maintain its intrinsic quality.

The people of San marcos are known for their friendliness and hospitality. Agriculture, especially coffee farming, is a key economic activity, along with crops like corn and beans. The coffee producers contributing to tres gingantes have small farms, ranging from 0.5 to 6 hectares, and grow varieties such as Bourbon and Caturra 1,300 and 1,800 MASL.

San marcos’ climate varies from temperate to semi-cold, which affects the coffee beans, making them smaller but rich in fruity flavors. Most coffee is shade-grown under Oaks and native trees, common in the region.

Before establishing relationships with local farmers, our PECA program helped farmers transition from commercial to specialty coffee, providing agronomic support and quality feedback. This has led to improvements in coffee quality, with many farmers moving up from commercial to high-quality AAA lots.