In developing our relatively new relationship with Finca Loma la Gloria, we have been able to consistently raise the bar in a short period of time. Any Ruth Pimentel's willingness to go above and beyond is amazing to us, and after the huge success we had with her honeyed Pacamaras last year, she went out on a limb and did a full natural processing for us this time!!
Finca Loma La Gloria grows on the slopes of the San Salvador Volcano with an elevation of 1400-2000 meters, and much of the Pacamara varietal is grown in the high altitudes of the crater.
Tasting notes: A wide spectrum of floral notes and fruits, but notably concord grape, pomegranate and hibiscus flower. Extremely juicy and creamy.
We have worked with Anny Ruth to supply the farm workers - millers and cherry pickers - with Eco-Stoves as a Beyond the Bean Project. When possible, BRCR likes to go beyond paying great prices for great coffee to the owner of a farm or mill and directly and positively influence the life of the workers all the way down the supply chain. By supplying 24 Eco-Stoves with proceeds from Anny's last harvest, the workers save money on fuel while saving precious natural resources and creating a healthier family environment.
Notwithstanding the gamut of semi-washed types of processing out there (like the yellow and red honeyed we get from Anny Ruth), most coffee is either "washed" or "natural." Washed doesn't mean that other coffee is dirty, just as natural doesn't mean that other coffee is, well, un-natural. Natural, or dry-processing and sometimes referred to as the ancient method, means that the meat of the coffee cherry is left on the pit (coffee bean) rather than mechanically separated and washed/fermented to fall away. Under good care, this leads to a cup with more long chain sugars and usually more fruit notes.
In early 2016, our staff took two separate trips to visit the farm, wet mill, and dry mill. For more firsthand experience at origin, and to learn about our Beyond the Bean project here, check out the following links:
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