El Salvador Loma La Gloria Natural Process
Finca Loma La Gloria (“Hill of the Glory”) was founded in the late 90’s by Roberto Pimentel. In 2001, Roberto built a dry mill whose operations were soon abandoned after it was built. During this time, Roberto still grew coffee but would sell it to other mills or on the local market. In 2012, Roberto’s daughter, Anny Ruth, began to take over the operations with a clear vision of excellence and tracability and aimed to improve the quality of Loma La Gloria by controlling every step in the growing process. She set out to clearly demarcate every part of the farm by microlots and varietals, restarted operations at the dry mill, and began experimenting with various processing methods. The amount of effort this took cannot be properly put into words and also included training everyone involved in the farm from the pickers, to the patio workers, to her manager’s how to focus on quality processes in every step from planting to harvesting.
We traveled to the farm in January of this year and were lucky enough to secure a whole day’s worth of harvest in the premium picking time. We then worked hand in hand with Anny Ruth to process the harvest in three distinct ways. This entirely heirloom Bourbon variety of Arabica was processed naturally (dried-in-the fruit rather than after the fruit has been removed as is the case with wet processed or “washed” coffees) and is Old Soul’s world wide exclusive offering.