WE are THE ORIGIN &
YOU are THE ALCHEMIST
We are all the leaves of one coffee tree. We are all the coffee goodness in one cup.
We are Individually Unique but TOGETHER We Caffeinate The World
YAAAASSS! LET’S KEEP ON CAFFEINATING!
Anywho,
Once upon a time…
FAQs
Where in the world are you?
In the smallest country of Central America: El Salvador. We’re on the slopes of the El Boqueron, also known as The San Salvador Volcano. In the northwest of the capital city- San Salvador. AKA a really short and enjoyable ride from the business/commerce district (San Benito/ La Escalon.)
If you’re into coordinates: 13.754656725302823, -89.2731424617765
What’s the altitude of the Farm?
The farm altitude ranges 1,300 - 1,700 m.a.s.l. AKA 4,265 - 5,577 ft.
How big is it?
Well… Our area unit is the Manzana (Apple) 120 = 84 Hectares + 297 acres (ish)
When is the harvest season?
We usually start harvesting in Mid-December through Mid-April. BUT Mother Nature is who sets the pace each year. Depending on her mood sometimes it starts later, sometimes sooner.
Do you measure BRIX?
You bet we do! No one can drive blindfolded! When the coffee cherries start to get ripe, we start sampling them throughout the farm. When an area hits the 20-25 brix, we know those shiny red jewels need to get picked ASAP.
Does it rain a lot?
Yes, it does! We enjoy the tropical showers and the thunderstorms during the wet season (May- Oct). If you’re expecting a more technical answer then, the average rainfall is of 2,500 -3,000 mm/ year.
Can I visit the farm during the harvest season?
Heck yeah! It’s truly the best way to experience the coffee show, with a first-row ticket and backstage pass. We’ll make sure your hands get all sticky with all the sweet, juicy, goodness. Also, you’ll be one of the first ones to taste the new crop.
Best time to do so: Mid-March - Mid-April.
How can I book my Origin Trip?
Get in touch through our contact form, or shoot us an email at hola@lomalagloria.com
What varietals do you grow?
We grow Red Bourbon & Pacamara.
Why not gesha or other varietals?
Well… We LOVE our native varietals and we believe that if you’re looking for a gesha, El Salvador isn’t at your top of mind of places where you’ll go looking for them.
Where do you process your coffee?
At the end of every day, all the coffee cherries get processed in our on-site coffee mill. We also prep the coffee for exporting (dry mill), meaning no one puts a finger on our beans but us and yourself.
What kind of processes do you have?
We specialize in Honey Processing (Yellow, Red, Black) and Naturals (Unicorn), but we also do washed (Good Omen).
How do you do the drying? Do you use dryers?
We don’t use dryers; everything is sun-dried on our patios. We take our time doing so, hence the long shelf-life of our beans. We take in between 20-30 days/ per day lot. We have a mixed system: Patios and raised beds given that our dew point is quite high at our elevation.
Which is Anny Ruth’s fav coffee?
She’s been in a loving long-term relationship with the Yellow Honey. It’s that “Tropical fruit punch kick!” as she calls it.
Something that Anny Ruth misses?
Definitely, smelling the parchment on the patios when it hits the “rice krispies treats” point, and getting the coffee jitters when cupping with Fran.
What kind of birds live on the farm?
Chiltotas, urracas, torditos, colibries, gorriones, gualcachias, torogoz. Are the specimens we get to see the most.
Meet the Team
What our Taste “Buds” are saying
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Let’s keep on spreading the COFFEE LOVE…