Loma La Gloria, "Hill of Glory", and the team handle their honey processed lots with a great deal of care and tremendous attention to detail.

They harvest all of the coffee by hand to ensure that only the ripest possible cherries are being selected. The coffee then" de-pulped" meaning the majority, but not all, of the fruit flesh is removed using specialized equipment. Each lot is then sun-dried in an open air environment.

The crew at Loma La Gloria is able to control the specific amount of fruit pectin that remains on each bean. The more fruit remaining, the more the coffee will resemble a naturally processed coffee in terms of sweetness and body.

The coffee must be turned regular in order to avoid defect, mold, or over fermentation. The production staff at Loma La Gloria typically rotate honey processed lots several times each day in order insure the coffee drys thoroughly.

Their work speaks for itself, year in and year out Anny and her team are responsible for producing some of the finest El Salvadorian coffees on the market.