Anny Ruth coffees are always a treat. She took over the LLG farm about 4 or 5 years ago and I'm sure she feels like she's made mistakes along the way, but from our perspective, she has done everything right. This coffee is a representation of that. It is the best dark roast honey process that we've brought in this year. I know I have some bias, because we met her in the shop last year and were able to learn a bit about her farming practices.
I think I was supposed to write tasting notes here and I got distracted by talking about the producer. I just took a sip of this coffee, it is so rich and smooth. I love the sweetness of this bean. There are hints of toasted almonds and caramel. The yellow honey process, I believe, makes this coffee a very rich and bold Latin American coffee. I love it.
Loma La Gloria Coffee Production
Loma La Gloria is located on the slopes of the San Salvador Volcano's crater known as El Boqueron. They are blessed with this location because of the micro-climate which includes Volcanic soil, cool nights, warm sun filtered through the shade trees and gentle rains. The farm goes from 1,200 meters up to 1,839 meters at the crater's rim. Anny Ruth Pimentel says her passion and love for coffee is her daily inspiration. She feels proud of the coffee beans she grows, mills and exports and enjoys being able to take care of every step of the process to assure the quality and traceability of the beans.
||Full City Plus (Dark)
El Boqueron, San Salvador Volcano
||Caramel, Sweet & Juicy
||Loma La Gloria (Anny Ruth Coffee)
I've talked about honey processed coffees before, but 'Yellow Honey', that's a new one. The short answer is that this process will create a sweeter and more syrupy cup of coffee. This El Salvador coffee is a perfect example of that. The not that longer answer is about 25% of the mucilage is left on the bean during the drying process. There are colors for various percentages and for whatever reason, yellow = 25%.