El Salvador Loma La Gloria Natural Gold Label

El Salvador Loma La Gloria Natural Gold Label

cocoa • mango • citrus
Regular price$27.47
Bag Size
Grind Level

In addition to whole coffee beans, we currently offer 4 different coffee grind levels.  Listed below with descriptions.

Whole Bean: Unground coffee for a home grinder.

Coarse: Think sugar in the raw, maybe more coarse
   Recommended for Chemex Brewer, French Press, Cold Brew

Medium: Slightly coarser than table salt
   Recommended for Flat bottom brewers, Kalitta, and Cloth filters

Fine:  Slightly finer than table salt
   Recommended for V60 pour overs, Typical cone filter coffee pots, Aeropress.

Extra Fine: Like powdered sugar
   Recommended for Espresso or Moka pot.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.

  • roasted & shipped the same day
  • In stock, ready to ship

Tasting Notes:

Coffee beans from the Loma La Gloria farm have become a staple here at Sagebrush. This new crop has bold notes of roasted almonds from the very first sip. We love the juicy, citrus taste as it moves to the back of the palate. This yellow bourbon bean is similar to many great Central American beans in its nutty richness, but the bright acidity (which is a great thing) reminds you that this is truly a special bean.

Loma La Gloria Coffee Production

Loma La Gloria can be found in the El BoquerĂłn crater of the San Salvador Volcano in the El BĂĄlsamo 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 the 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.

Sagebrush Coffee's

On-Demand Roasting Explained

I'm sure that you've seen notes on our website about how 'We don't roast until you want it." or "Roasted Fresh After You Order", but have you thought about why and how we setup our business to do that?

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