Anny Ruth • Unicorn-Processed Red Bourbon

Experimental processing uses carefully controlled fermentation techniques to push coffee’s flavor in new directions—sweeter, fruitier, and sometimes dramatically unique. But as these methods become more common, a question emerges: are these innovations enhancing what makes coffee special—or beginning to overshadow the classic profiles we once found remarkable?

Anny Ruth developed a magical new processing method by accident for her Red Bourbon beans that she has dubbed the ‘unicorn process’. Exclusively found at Loma La Gloria, this extended fermentation natural is produced in limited quantities, adding to its rarified status. But like the secretive nature of a unicorn, there are magical, trade secrets involved in the production of this coffee that we can’t tell you. What we can tell you is that some unexpected weather disturbed the drying process resulting in a uniquely sweet and delicious flavor profile!

Although the smallest of the Latin American countries, El Salvador (el sal•vuh•dor) produces incredible, high-grade coffee beans. For over a century, coffee has fueled economic growth and become a cornerstone of Salvadoran culture. But the path to get here hasn't always been easy.