Coffee

Growing up, Anny Ruth dreamed of becoming a coffee roaster and owning her own coffee shop. Her father, Don Roberto, purchased the land where Loma La Gloria now stands. When he first visited the property, memories of his childhood growing up on a farm came rushing back. As a tribute to his family's farm from his youth, he named it Loma La Gloria.

In 2012, Anny Ruth took over mill operations, dedicating herself to learning as much as possible. Her efforts to rehabilitate the farm ultimately earned it an international reputation for quality.

A few months ago, we had the opportunity to connect with Anny Ruth at our West Temple location, and discuss our coffee background stories. She takes great pride in Loma La Gloria’s direct relationships with roasters and personally oversees the exporting process to strengthen that connection with those who carry her coffees.

Loma La Gloria specializes in different variations of the honey process, a method where the coffee cherry's skin is removed, leaving the sticky mucilage intact on the seed. While there are no rules defining yellow, red, or black honey processes, producers like Anny Ruth carefully tailor drying techniques to bring out unique flavors and characteristics.