Today, Anny Ruth Pimentel runs Loma La Gloria mill to control the process, quality, and traceability of all the beans that pass through. Her father, Roberto, purchased the farm in the late 1990’s and named it after his Grandfather’s estate: Loma La Gloria. A civil engineer by trade and visionary businessman by nature, Roberto completed construction of the mill on the farm in 2001. Unfortunately, the mill was left abandoned upon completion, with Loma La Gloria’s coffee cherries being sold to local mills.
In 2012 Anny Ruth took over the mill’s operations and today the farm’s coffee has earned an international reputation for quality in the US, Europe, Asia, and Australia. Loma La Gloria is known for its carefully processed Honey and Natural coffees sorted by varietal. Loma La Gloria is located in the El Boquerón crater of the San Salvador Volcano. The farm’s elevation ranges from 1200 to 1750 meters above sea level.
Shade trees cover much of Loma La Gloria and are home to many species of birds, including Blue jays, Chiltotas, Torditos, Guacalchias, and Hummingbirds. The shade canopy helps control temperatures on the farm, maintaining the optimal climate to produce a desirable cup profile.
This lot is a blend of two varieties: Bourbon and Pacamara. Both are varieties traditionally grown in El Salvador and well-suited to the microclimate on Loma La Gloria. The cherries for this lot were processed both as Naturals and Honeys, giving sweetness and complexity to the cup.