Anny Ruth • Unicorn-Processed Bourbon from Loma La Gloria

Recommended Roast Level

City Plus (Medium)

Tasting Notes

Milk Chocolate - This coffee definitely has cocoa notes present within the cup. We always find that to be the case in coffees from El Salvador, regardless of the variety or process. Given this coffees unique natural-processed method, we do find a more noticeable sweetness, which makes milk chocolate the worthy note.

Raw Sugar - We felt that overall, the developed sweetness was the defining factor in this coffee, rendering raw sugar as a helpful way to give insight into that.

Mandarin Orange - On top of the smooth sweetness is a touch of citric acidity, but in a tasteful way that doesn’t overpower the other characteristics of the coffee. We thought a mandarin orange, which is generally less acidic was an easy way to describe this tension.

Loma La Gloria Coffee Production

While she originally dreamed of becoming a coffee roaster and owning her own coffee shop, Anny Ruth pivoted in 2012 to take over operations of the Loma La Gloria farm. Her father, Roberto, had purchased the land back in the 1990s and even built a mill on it. But when a coffee crisis struck, the mill was left abandoned, with Roberto selling the coffee cherries to local mills.

All that changed when Anny Ruth took over the reins. She rehabilitated, updated, and began running the mill, and has been exporting traceable, quality coffee directly ever since. Rich in volcanic soil and spanning ideal elevations for growing coffee (1200-1750 meters above sea level), Loma La Gloria grows Red Bourbon and Pacamara varietals–all of which are consistently delicious. 

I recently took a trip out to Loma La Gloria and was blown away by some of the coffee coming out of this farm–some of which had been developed through magical-sounding processing methods I had never heard of before, like the “unicorn process”. Definitely a trip worth taking and a coffee worth sharing with all of you!

Highlights