Name: Loma La Gloria - Unicorn Region: El Boquerón, El Balsámo, Quetzaltepec Notes: plum, dried apricot, and peach green tea, date-caramel Producer: Anny Ruth Process: Natural Varieties: Red Bourbon Altitude: 1,400 - 1,700 MASL Brew Ratios: For pourovers, try a 1:16 ratio. A 1:2.1 ratio will work best for espresso. More: Loma La Gloria returns for its seventh and final year on our shelves. From the first tasting of coffees from Anny Ruth Pimental’s farm in El Salvador—celebrated for its beautiful honey and natural processes—we knew this would be a long-term relationship. Over the years, we’ve featured Anny’s natural Pacamara, red bourbon red honey, and natural yellow bourbon. This year is bittersweet as she steps away from coffee production, but we’re honored to welcome back her Unicorn Process Red Bourbon—a naturally processed coffee with a little extra magic. Expect notes of plum, dried apricot, and peach green tea, rounded out by date-caramel sweetness and a lush, velvety body. Loma La Gloria was purchased in the 1990s by Anny’s father, Roberto, a civil engineer with an entrepreneurial spirit. Though the mill was completed in 2001, it sat unused for years. When Anny took over in 2012, she revived the mill and transformed Loma La Gloria into a farm now recognized worldwide for its quality. The farm sits within the El Boquerón crater of the San Salvador volcano at 1,200–1,750 MASL, where volcanic soils, elevation, and abundant shade trees create ideal growing conditions—and a thriving habitat for local birdlife. We hope you love this coffee as much as we do. Supporting women producers matters deeply to us—because gender equity leads to better, more collaborative outcomes for everyone. _*IF you would like this coffee ground, please specify brew method in comments. _

Name: Loma La Gloria - Unicorn Region: El Boquerón, El Balsámo, Quetzaltepec Notes: plum, dried apricot, and peach green tea, date-caramel Producer: Anny Ruth Process: Natural Varieties: Red Bourbon Altitude: 1,400 - 1,700 MASL Brew Ratios: For pourovers, try a 1:16 ratio. A 1:2.1 ratio will work best for espresso. More: Loma La Gloria returns for its seventh and final year on our shelves. From the first tasting of coffees from Anny Ruth Pimental’s farm in El Salvador—celebrated for its beautiful honey and natural processes—we knew this would be a long-term relationship. Over the years, we’ve featured Anny’s natural Pacamara, red bourbon red honey, and natural yellow bourbon. This year is bittersweet as she steps away from coffee production, but we’re honored to welcome back her Unicorn Process Red Bourbon—a naturally processed coffee with a little extra magic. Expect notes of plum, dried apricot, and peach green tea, rounded out by date-caramel sweetness and a lush, velvety body. Loma La Gloria was purchased in the 1990s by Anny’s father, Roberto, a civil engineer with an entrepreneurial spirit. Though the mill was completed in 2001, it sat unused for years. When Anny took over in 2012, she revived the mill and transformed Loma La Gloria into a farm now recognized worldwide for its quality. The farm sits within the El Boquerón crater of the San Salvador volcano at 1,200–1,750 MASL, where volcanic soils, elevation, and abundant shade trees create ideal growing conditions—and a thriving habitat for local birdlife. We hope you love this coffee as much as we do. Supporting women producers matters deeply to us—because gender equity leads to better, more collaborative outcomes for everyone. _*IF you would like this coffee ground, please specify brew method in comments. _