Loma La Gloria can be found in the El Boquerón crater of the San Salvador Volcano in the El Bálsamo Quetzaltepec region of El Salvador. Shade trees cover much of the farm and are home to many species of birds, including Blue Jays, Chiltotas, Torditos, Guacalchias, and Hummingbirds. The shade canopy helps control temperatures on the farm, maintaining the optimal climate to produce a desirable cup profile.
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.
In 2014, El Salvador was hit by la roya coffee leaf rust, reducing Loma La Gloria’s harvest to just one-third of what it had been in previous years. In spite of the struggle, Anny processed Loma La Gloria’s coffee at the farm’s mill for the first time that season, choosing to turn the difficult circumstance into an opportunity.
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.
Belvedere Blend brings together three lots of Red Bourbon processed three different ways—White Honey, Yellow Honey, and Natural. The blend takes its name “Belvedere” from the Italian word for “nice view,” referring to the two sections of the farm where the coffee was grown. The lots overlook the Quetzaltepec Valley and El Picacho peak on the other side of Volcan San Salvador. Belvedere Blend was specially developed to showcase the mature flavors of Loma La Gloria’s late-bloom harvest. All Honey processing is done on raised beds where the coffee is carefully monitored and turned as it is dried.