Farm: Loma La Gloria Variety: Red Bourbon Process: White Honey, Yellow Honey, Natural Altitude: 1,500 MASL
Whole Bean Coffee
Grapefruit, Oolong, Lavender
White Honey, Yellow Honey, Natural
Anny Ruth and Roberto Pimentel
Loma La Gloria is operated today by Anny Ruth and her father Roberto Pimentel. Roberto purchased the farm in the late 1990s and named it Loma La Gloria after his grandfather’s estate where he spent his childhood summers. A civil engineer and visionary businessman by nature, Roberto completed construction of a processing mill on the farm in 2001. Unfortunately, the mill was abandoned upon completion due to an ongoing coffee crisis in El Salvador at the time, and Roberto continued selling cherries from Loma La Gloria to other mills.
Anny Ruth began working with her father in 2012 after finishing her Bachelor’s and Master’s degrees and beginning a career in business. Prior to starting her work at Loma La Gloria she was taking as many coffee courses as she could find, including seeking out education about milling, sample roasting, and cupping. Initially, she believed that she would be opening a coffee shop to sell her father’s coffee, but she quickly recognized the value in getting the mill operating in order to control the quality and traceability of the coffee from the farm.
Under Anny Ruth’s leadership, Loma La Gloria has improved year after year and has earned an international reputation for quality. She continues to be dedicated to controlling the process, quality, and traceability of all the beans that pass through. Today, the mill is recognized for its carefully processed Honey and Natural coffees, which are sorted by variety.