La Gloria Estate is one of several "Baru Indian High" estates in Boquete's Horqueta subregion. These estates benefit from altitudes reaching 2000 meters at their peak, nutrient-rich volcanic soils, mild average temperatures, and ideal annual rainfall. La Gloria benefits from natural spring water on and around the estate, a useful and direct water source for local farmers. The coffee is wet-processed and patio dried in the much warmer climate of Dolega, Cosecha nearby. There is some mechanical "finish" drying in order to keep up with production. Preparation of the green coffee is meticulous a benefit for roasting, making for uniformity in color, and easy to read degree of roast.
La Gloria shows a mild cup, a "coffee" coffee, with clean expressions of caramelizing sugars and roasted nut defining the cup. The dry grounds have a honey and 'grain' smell in light roasts, with a bit more development (toward FC) adding chocolate roast tones to the mix. At City+, the wet grounds have a candied, butterscotch scent, very sweet, and along with a smell of fresh fried donut. City+ captures this coffee's sweetness best, raw cane sugar always with background notes of bittering cacao and almond to counter. Body is nice with this level of roast, and the acidity is malic. The finish is clean, heightened by pleasing tannic acidity felt on the tongue.