Meet Anny Ruth Pimentel: Coffee Producer at Loma La Gloria

When we visited Anny Ruth's farm this past March with my daughter Eden, it felt less like a business trip and more like visiting family. Jeff Courson, Anny's husband and our longtime mentor, hosted us for a week that went far beyond coffee. We explored ancient ruins, climbed volcanoes, and spent evenings hearing stories about El Salvador's rich history. But the real magic happened when we arrived at Loma La Gloria and saw firsthand why Anny's coffees consistently exceed our expectations.

Family Roots and New Direction

Anny Ruth's journey into coffee wasn't exactly planned. Her father Roberto purchased the farm in the late 1990s, naming it Loma La Gloria after his grandfather's estate where he'd spent childhood summers. Roberto, a civil engineer and businessman, built a processing mill on the farm in 2001, but El Salvador's coffee crisis forced him to abandon it, selling cherries to other mills instead.

After earning her bachelor's and master's degrees and starting a business career, Anny Ruth initially thought she'd open a coffee shop to sell her father's coffee. But in 2012, she took a different path. She dove deep into coffee education, taking every course she could find on milling, roasting, and cupping. When she finally took over the farm's operations, she realized her real opportunity lay in reviving that abandoned mill and controlling every step of production.

The timing couldn't have been worse. In 2014, coffee leaf rust devastated El Salvador, cutting Loma La Gloria's harvest to a third of normal yields. But Anny saw opportunity where others saw disaster. She fired up the dormant mill for the first time that season, determined to add value through careful processing rather than volume.

Approach to Coffee Production

Located in the El Boquerón crater of the San Salvador Volcano, Loma La Gloria spans about 300 acres across elevations from 1200 to 1750 meters. The farm hugs the volcano's rim, where rich volcanic soil nurtures primarily Red and Yellow Bourbon varieties alongside Pacamara, traditional Salvadoran varieties that thrive in this unique microclimate.

What sets Anny apart is her meticulous attention to detail at every stage. She maintains precise plot boundaries, each with its own mix of shade trees including pine, avocado, cypress, and native species that shelter countless birds. Francisco, her quality control manager, and Don Joaquin, who helps oversee operations, ensure that every cherry is picked at optimal ripeness based on brix measurements. Fernando manages the day-to-day farm operations with the same careful precision.

Water scarcity in the region shaped Anny's processing philosophy. Rather than seeing it as a limitation, she specialized in honey and natural processes that use minimal water while maximizing the coffee's inherent sweetness. The mill uses recycled water for initial floating to remove defects, then focuses on controlled fermentation and careful drying. Her varying honey processes, from yellow to red to black, come from adjusting pile sizes and turning frequency on the patios, balancing cleanliness with complexity.

Our Connection

My relationship with this farm goes back to the early days of Sagebrush, when Jeff was my sales rep at Bodhi Leaf Coffee. He taught me to think critically about quality and understand what direct trade really means. When Jeff and Anny started dating and later married in 2018, our business relationship evolved into genuine friendship.

During our March visit, Eden and I got to do something special, hand-selecting our favorite day lots from the harvest. Watching Anny cup alongside us, explaining each lot's story and characteristics, showed us how deeply she knows every corner of her land. The farm was immaculate, honestly one of the healthiest coffee farms I've seen anywhere in the world. Every tree showed careful pruning, every processing area was spotlessly clean, and new worker housing under construction demonstrated their commitment to their team's wellbeing.

What struck me most was the joy in the operation. When the patios clear of drying coffee in the afternoon, they transform into soccer fields where workers play spirited matches. Anny's famous huskies, though they no longer roam the farm, remain part of the farm's identity and often appear in her communications with roasters. There's a warmth here that goes beyond business.

Impact and Philosophy

Anny Ruth represents a new generation of coffee producers who understand both sides of the supply chain. By controlling every step from cultivation through export, she ensures complete traceability and quality control. She pays her workers 30% more than neighboring farms, understanding that great coffee comes from people who are valued and invested in the outcome.

Her impact extends beyond her own farm. Many roasters tell stories of Anny visiting their cafes, not just to sell coffee but to understand how customers experience her product. She cups religiously, estimating that 90% of Salvadoran producers never taste their own coffee. This commitment to understanding the final product helps her make nuanced adjustments that elevate each harvest.

The farm also serves as an informal education center. Don Joaquin, who owns neighboring land, processes his coffee at Loma La Gloria's mill, achieving quality levels that rival Anny's own lots. This collaborative approach strengthens the entire local coffee community.

Why This Partnership Matters

Working with Anny Ruth and Jeff feels different because it's built on genuine friendship and shared values. They've opened doors for us throughout Central America, sharing knowledge and connections generously. When we roast Loma La Gloria coffee, we're not just working with exceptional beans, we're supporting a family operation that prioritizes people, quality, and continuous improvement.

The meticulous care Anny puts into every step mirrors how we approach coffee at Sagebrush. From the careful selection of varieties to the innovative processing methods to the investment in worker wellbeing, everything at Loma La Gloria reflects a commitment to excellence without compromise. This alignment of values, combined with consistently outstanding coffee, makes this partnership one of our most treasured relationships.