Baker’s chocolate, fig, tangerine.
This go-to coffee earned a whopping 92 points on Coffee Review. It features a lovely watermelon-raspberry acidity, paired with deep chocolate, fig, and tamarind flavor notes. Fruity. Structured and smooth bodied: Marshmallows and sweet tea show up in the lingering finish.
Great farmers grow great coffee, and producer Anny Ruth Pimentel could be the poster child for that statement. She pairs a dynamic personality with cutting edge farming and processing techniques and care for her employees, one of which is pictured here.
Finca Loma La Gloria ("Hill of the Glory"), was started by Anny Ruth's father, Roberto. In 2012, Anny began to take over operations with a clear vision of excellence and traceability and aimed to improve the quality of Loma La Gloria by controlling every step in the growing process. She separated each part of the farm by microlots and varietals, restarted operations at their dry mill, and began experimenting with various processing methods. This process involved training everyone involved on the farm from pickers to patio workers to managers in order to ensure focus on quality at every step from planting to harvesting.
If the name of this region sounds vaguely familiar, it may be because the label is partly derived from the Quetazlcotián civilization who called it home in pre-hispanic days. They worshipped the feathered serpent god, Quetzalcoatl, Aztec god of wind and learning, an integral symbol in Salvadoran culture to this day. El Balsamo refers to an aromatic resin produced by native Balsam trees. These giants tower 80-100 feet tall and more, and their sap, which is prized for its fragrance and medicinal properties, smells of vanilla, white flowers, and balsam.
Coffee plants thrive on the mineral-rich slopes of San Salvador volcano and in the Quezaltepeque Mountain range and the Quezaltepeque Valley. Elevations in this region range from 500-2000 meters above sea level, and most of the coffee grown here is of the sweet, full-flavored Bourbon, Pacas, or Bourbon-derived hybrids.
Started by Tim Jordan and Jason Griest in an obscure alley in Sacramento in 2006, Old Soul Co. has grown rapidly but still enthusiastically shares the same vision ten years later: "celebrate the artisan aspects of bread baking and coffee roasting and dedicate ourselves to getting better at our crafts everyday!"
Old Soul's coffee sourcing practices set them apart: owner Jason Griest travels to as many of the farms growing Old Soul's coffees as possible. In Sacramento, Old Soul is deeply involved in volunteering and giving back to the community. The roasting company has received many 90+ and "Best Of" awards over the past years.
Cashew, caramel, chocolate.
$19 / 12oz
Light/Medium
Orange rind, graham cracker, chocolate ganache.
$19.50 / 12oz
Medium
Milk chocolate, pecan, citrus.
$19.50 / 12oz
Medium/Dark
Cocoa, pecan, berry.
$19.50 / 12oz
Light/Medium
Orange rind, black currant, banana.
$20 / 12oz
Medium
Dried fruit, chocolate, caramel.
$19 / 12oz