Anny Ruth

Anny Ruth's coffees originate from the El Balsamo-Quezaltepec and El Bálsamo–Quetzaltepec regions of El Salvador, cultivated within an altitude band around 1500 meters. The regional sourcing highlights the established coffee-producing geography of the area. The dominant varietal across the catalog entries is red_bourbon, representing the primary cultivar grown. This variety forms the basis of the farm's production profile in the available data. Processing methods for these lots include red honey, black honey, and an experimental method designated as unicorn-processed. This range demonstrates experimentation alongside traditional honey processing techniques. The catalog footprint includes 3 total coffees indexed, with 2 currently in stock and represented across 2 different roasters. The average Cherrybook Index across these lots is 55.8. Recent catalog entries feature offerings such as the El Salvador Anny Ruth Black-Honey-Processed Red Bourbon and the El Salvador Anny Ruth Unicorn-Processed Red Bourbon from Sagebrush Coffee, alongside a lot from Spyhouse Coffee processed as red honey. The work of Anny Ruth is distinguished by a focused varietal selection combined with both traditional honey methods and experimental processing styles.