Recommended Roast Level
Full City (Medium)
Anny Ruth coffees are always a treat. She took over the LLG farm about 6 years ago and I'm sure she feels like she's made mistakes along the way, but from our perspective, she has done everything right. This coffee is a representation of that. It is the best dark roast honey process that we've brought in this year. Actually, those are too many qualifiers, I'd be hard pressed to find a better coffee thsi year. I know I have some bias, because we have met her several times and she's been to the shop before.
I think I was supposed to write tasting notes here and I got distracted by talking about the producer. I just took a sip of this coffee, it is so rich and smooth. I love the sweetness of this bean. There are hints of red wine and dark chocolate. The red honey process, I believe, makes this coffee a very rich and bold Latin American coffee. I love it!
Loma La Gloria Coffee Production:
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.
||Full City (Medium)
||El Bálsamo Quetzaltepec
||Red Apple, Wine, Dark Chocolate
||Loma La Gloria (Anny Ruth Pimentel)
I've talked about honey processed coffees before, but 'Red Honey', that's a new one. The short answer is that this process will create a sweeter and more syrupy cup of coffee. This El Salvador coffee is a perfect example of that. The not-that-much-longer answer is this is tied to the amount of light and drying time the beans are exposed to. Red honey is processed under more shade to slow down the drying time. At the end of the day, this is all about the art that the producer works hard to give us amazing coffee. Anny Ruth and her partners have nearly perfected this art.