El Salvador Loma La Gloria Red Honey
All of our coffees are shipped whole bean.
Country: El Salvador
Farm: Loma La Gloria
Producer: Anny Ruth
Altitude: 1300-1450 meters
Grade: SHB/EP (Grade 1 SCA)
Region: El Boqueron, San Salvador
Tasting Notes: Plum, raspberry, cocoa, medium body
Loma La Gloria is situated on the San Salvador Volcano’s crater named El Boquerón in El Salvador. It’s about 30 minutes from San Salvador. The farm ranges from 1,200 to 1,750 masl and has about 87 hectares (about 217 acres).
Like with most arabica coffees, higher altitudes and volcanic soil make for a perfect growing region because it takes longer for the coffee cherries to develop due to the climate pattern, therefore the concentration of sugars inside is much greater. This makes for a much denser bean and a more complex, unique profile. Honey processing actually increases the internal sugars because the mucilage (sticky fruit, aka the ‘honey’) is left on the seeds and allowed to dry. This causes more sugar absorption during drying making a much sweeter cup.
Anny’s dad Roberto Pimental -a civil engineer and visionary businessman- bought the farm in the late 90’s and started growing coffee. He eventually built a mill on the farm property but it was left abandoned once he finished building it. He continued growing coffee though, selling it to local coffee mills.
In 2012, Anny decided to start running the abandoned coffee mill to control the processes, the quality and the trace-ability of the coffee. They now sell and export their coffee to the Specialty Markets in the US, Europe, Asia and Australia. Most of what they offer cups at a score of 86+.
This is our 6th consecutive year of offering coffee from Loma La Gloria and we couldn’t be more proud or happy!
All of our coffees are shipped whole bean.
Country: El Salvador
Farm: Loma La Gloria
Producer: Anny Ruth
Altitude: 1300-1450 meters
Grade: SHB/EP (Grade 1 SCA)
Region: El Boqueron, San Salvador
Tasting Notes: Plum, raspberry, cocoa, medium body
Loma La Gloria is situated on the San Salvador Volcano’s crater named El Boquerón in El Salvador. It’s about 30 minutes from San Salvador. The farm ranges from 1,200 to 1,750 masl and has about 87 hectares (about 217 acres).
Like with most arabica coffees, higher altitudes and volcanic soil make for a perfect growing region because it takes longer for the coffee cherries to develop due to the climate pattern, therefore the concentration of sugars inside is much greater. This makes for a much denser bean and a more complex, unique profile. Honey processing actually increases the internal sugars because the mucilage (sticky fruit, aka the ‘honey’) is left on the seeds and allowed to dry. This causes more sugar absorption during drying making a much sweeter cup.
Anny’s dad Roberto Pimental -a civil engineer and visionary businessman- bought the farm in the late 90’s and started growing coffee. He eventually built a mill on the farm property but it was left abandoned once he finished building it. He continued growing coffee though, selling it to local coffee mills.
In 2012, Anny decided to start running the abandoned coffee mill to control the processes, the quality and the trace-ability of the coffee. They now sell and export their coffee to the Specialty Markets in the US, Europe, Asia and Australia. Most of what they offer cups at a score of 86+.
This is our 6th consecutive year of offering coffee from Loma La Gloria and we couldn’t be more proud or happy!
All of our coffees are shipped whole bean.
Country: El Salvador
Farm: Loma La Gloria
Producer: Anny Ruth
Altitude: 1300-1450 meters
Grade: SHB/EP (Grade 1 SCA)
Region: El Boqueron, San Salvador
Tasting Notes: Plum, raspberry, cocoa, medium body
Loma La Gloria is situated on the San Salvador Volcano’s crater named El Boquerón in El Salvador. It’s about 30 minutes from San Salvador. The farm ranges from 1,200 to 1,750 masl and has about 87 hectares (about 217 acres).
Like with most arabica coffees, higher altitudes and volcanic soil make for a perfect growing region because it takes longer for the coffee cherries to develop due to the climate pattern, therefore the concentration of sugars inside is much greater. This makes for a much denser bean and a more complex, unique profile. Honey processing actually increases the internal sugars because the mucilage (sticky fruit, aka the ‘honey’) is left on the seeds and allowed to dry. This causes more sugar absorption during drying making a much sweeter cup.
Anny’s dad Roberto Pimental -a civil engineer and visionary businessman- bought the farm in the late 90’s and started growing coffee. He eventually built a mill on the farm property but it was left abandoned once he finished building it. He continued growing coffee though, selling it to local coffee mills.
In 2012, Anny decided to start running the abandoned coffee mill to control the processes, the quality and the trace-ability of the coffee. They now sell and export their coffee to the Specialty Markets in the US, Europe, Asia and Australia. Most of what they offer cups at a score of 86+.
This is our 6th consecutive year of offering coffee from Loma La Gloria and we couldn’t be more proud or happy!
***Please note that we will do our best to fulfill and ship/deliver your order within 48 hrs, excluding weekends unless you are notified otherwise. With few exceptions, we roast once per week but we usually have fresh roasted coffees available to fulfill your order. Please keep this in mind if you need your order quickly. If we are out of your selection(s), your order may be delayed. If we are out of all back stock of your selections, we will notify you, send a comparable alternative or issue you a refund.
