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.
Anny joined the farm team in 2012 and wanted to open a coffee shop to sell their crop. She helped to fix an old processing mill on the farm and by 2014, Loma La Gloria processed their own coffee. They faced many challenges along the way but have overcome each with strength and have been internationally recognized for the quality they bring.
This coffee 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
Country: El Salvador
Region: El Balsámo Quetzaltepec
Varietal: Red Bourbon
Process: Honey
Altitude: 1400-1700 masl
Flavor profile:
Taste: Apple, Cherry, Chantilly, Almond
Sweetness: Medium Plus
Acidity: Medium
Body: Medium Plus
Recommended Brew Method:
Fellow Stagg [X]
22g in, 350g out
3:05-3:30 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 3:05-3:30 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
