Brew Ratios: For pourovers, try a 1:16 ratio. A 1:2.1 ratio will work best for espresso.
More: Loma La Gloria is hitting our shelves for the third year in a row! When we first tasted the coffees from Anny Ruth Pimental’s farm in El Salvador - known for their beautiful honey and natural processed coffees - we knew it’d be a long-term relationship. Last year we featured Anny’s yellow bourbon coffee, and this year we’re excited to feature two varieties naturally-processed. Both of these coffees are separated lots, meaning that each is one specific variety grown on the same farm. The Pacamara offers a sweetness like rock candy and fruity notes like raspberry, mandarine, lemon custard with a silky body.
Loma La Gloria was purchased in the 1990s by Anny’s father Roberto, a civil engineer and a natural businessman. Construction of the mill was finished in 2001, but unfortunately the mill was left abandoned. Loma La Gloria’s coffees continued to be sold at other local mills. Anny took over the mill in 2012, and eventually built Loma La Gloria into a farm with a reputation for quality across the world.
Loma La Gloria sits in the El Boquerón crater of the San Salvador volcano. Volcanic soil is ideal for growing coffee, as is the elevation of the farm (1200-1750 MASL). Shade trees cover much of the farm, which helps control temperature on the farm and also creates a home for many types of birds.
We hope you’ll love the coffees from Loma La Gloria as much as we do. Supporting female farmers is especially important to us - gender equity, in all things, creates better, more collaborative results.
*IF you would like this coffee ground, please specify brew method in comments.