Description
Straight from the El Boquerón crater in the San Salvador Volcano sits the Loma La Gloria coffee farm. This farm was purchased by Roberto Pimentel in the 1990s and is now operated by him and his daughter, Anny Ruth.
In 2001, Roberto built a processing mill on the farm, but it was quickly abandoned due to a coffee crisis in El Salvador. When Ruth joined the farm’s team in 2012, she originally wanted to open a coffee shop to sell their crop but realized the importance of getting the mill up and running. In 2014, Loma La Gloria processed their own coffee in the mill for the first time despite a getting hit with leaf rust the same year. Through all the challenges this farm has faced they’ve overcome each with strength and have been internationally recognized for the quality they bring.
This coffee is special to us as it echoes the love between a father and daughter through coffee production. Much like our own story, keeping family coffee farms prosperous is integral in remembering family legacy and sharing the hard work it takes to produce quality coffee.
Farm details:
Producer: Anny Ruth
Farm/Co-op: Loma La Gloria
Region: El Bálsamo/Quetzaltepec
Country: El Salvador
Altitude: 5400 ft
Process: Natural
Varietal: Red Bourbon
Flavor profile:
Taste: Honeycrisp, Strawberry, Coffee Cake
Acidity: Medium
Body: Medium
Sweetness: Medium Plus
Recommended Brew Method:
Fellow Stagg [X]
22g in, 350g out
2:10-2:30 minutes
205 f temperature
Medium/coarse grind
Bloom
0-30 seconds
50 gram pour, pick up brewer and spin 3 times
Second pour
30-50 seconds
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be around 2:30
Third pour
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Final time
Drain should end around 2:10-2:30 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 60g out (22 gram basket)
24-26 seconds
200 f temperature
Espresso grind
