El Salvador Loma La Gloria

kumquat – chocolate malt – round & smooth body – soft, tangerine acidity

R169.00R610.00

Our single origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4x250g bags. Our blends and decaf are packed into both 250g and 1kg bags.

The grind size you select affects the extraction of your coffee. Unlike when purchasing pre-ground, we give you a wide range of choices to optimize the flavour of your coffee. Please select the brewing method you use and we will grind at the best setting for it. If you want more information reach out to us on our Live Chat for assistance.

Origin  El Bálsamo, Quetzaltepec (Google Maps link)
Owner  Anny Ruth Pimentel
Altitude  1,200-1,700 masl
Varietals  Pacamara
Processing  natural
Total size of farm  88 Ha

Flavours  sweet, kumquat, green pear, perfumed, chocolate malt, long finish
Body  round & smooth, yet quite big in espresso
Acidity  soft, tangerine
Roast  medium
Suggested Brewing  versatile (but less recommended for siphon)

Our single origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4x250g bags.  
Our blends and decaf are packed into both 250g and 1kg bags. 

El Salvador Finca Loma La Gloria

The Region

The rugged mountains deemed the Cordillera El Bálsamo run through the southern reaches of El Salvador, creating pristine coffee-producing climate where Finca Loma La Gloria is situated. Quetzaltepec is another name for the infamous San Salvador volcano, which helped create the rich volcanic soils of this region. Nearly 25% of El Salvador’s coffee comes from this mountainous terrain.

The Farm, Its Owners & Their Approach

Finca Loma La Gloria was initially founded by Roberto Pimentel in the late 1990’s, naming it after his grandfather’s estate, translating to mean “Hill of Glory.” Originally a civil engineer, Roberto was able to successfully construct a mill for the coffee farm in 2001. Unfortunately, it was abandoned, forcing the cherries to be sold to local mills, reducing the farm’s income.

Thankfully, in 2012, Roberto’s daughter Anny Ruth Pimentel, left her day job and took over the mill and the farm operations, reigniting the machine of Finca Loma La Gloria. Realizing her love for coffee production and milling, she created a team that was able to generate a perfected system from cultivation to hulling. The careful harvesting and processing methods have allowed this farm to gain prominence worldwide with its refined processing methods, high altitudes, and excellent quality.

This lot is comprised of Pacamara, which are selectively hand-picked and sorted prior to being delivered to the mill. The coffee is carefully spread on raised beds and left to dry in the open sun for three weeks. Once the ideal moisture content is attained, the coffee is hulled and rested prior to export.

Not only is Finca Loma La Gloria home to a unique father-daughter mill operation, but thanks to the high altitudes, rich soils, and biodiverse canopies, there are a plethora of bird species fluttering throughout the coffee including blue jays, Chiltotas, Torditos, Guacalchias, and various Hummingbirds. The coffee is surrounded by native shade, providing the ideal microclimate for coffee production whilst also preserving the surrounding ecosystems.