El Salvador / Loma La Gloria

Loma La Gloria is a beautiful farm located in the El Bálsamo region of El Salvador, near the Quetzaltepec volcano. At its helm is Anny Ruth. Her father purchased the farm in the 1990s and constructed a coffee mill on the property, allowing them to process their own coffee. It was completed in 2001, but due to a coffee crisis in the country, it went unused until Anny Ruth took over the farm operations in 2012. She rehabilitated the old mill and started building relationships with roasters to directly export her own coffee. Since then, she has been on a mission to put Loma La Gloria on the map and has had great success in doing so.

This red honey-processed bourbon variety from Loma La Gloria is just one of several honey-processed and natural lots that Anny Ruth produces every year. Her command of processing is remarkable, and it shows in the cup quality and unique character of each of the lots we have cupped over the past several years.

Coffee Profile

Flavor Notes:

Key Lime / Nut Butter / Red Apple

Producer:

Anny Ruth

Region:

El Bálsamo–Quetzaltepec

Variety:

Red Bourbon

Process:

Red Honey

Coffee Bio

For this coffee, the coffee cherry is put through a pulper, but instead of washing away the remaining sugary mucilage, it is left to dry on the parchment of the coffee bean. This allows the seed to absorb some of the fruity character from the coffee cherry while balancing with some of the flavor characteristics more present in a washed coffee. The result is a cup with lively acidity and notes of red apple balanced with a mild caramel sweetness.

This Red Bourbon from producer Anny Ruth showcases the El Bálsamo–Quetzaltepec region's character through Spyhouse Coffee's roasting. The red honey process—where fruit contact during drying adds subtle sweetness—complements the varietal's natural tendencies toward balanced acidity and body. Red Bourbon coffees typically express bright, fruit-forward profiles, which here manifests in the roaster's identified notes of key lime and red apple alongside creamy nut butter undertones. This combination suggests a coffee with both brightness and texture, bridging the gap between origin-driven complexity and approachable sweetness.