Finca Loma de Paja Pacamara: A Rare Micro Lot, Years in the Making

At Jags Head Coffee, some coffees are more than just seasonal releases — they represent patience, craft, and the long-term vision behind great coffee[cite: 2]. Our new Finca Loma de Paja Pacamara micro lot is exactly that[cite: 3].

After four years of careful cultivation, Finca Loma de Paja has finally produced enough of this remarkable crop to bring it to our roastery for the first time[cite: 4]. The result is a coffee that is both rare and deeply rooted in the heritage of El Salvador: a Pacamara varietal with a smooth, low-acid cup profile and rich layers of flavor[cite: 5]. Roasted fresh at our roastery in Charlotte, North Carolina, this micro lot is a special release we’re proud to share[cite: 6].

What Is Pacamara Coffee?

Pacamara is one of the most celebrated coffee varietals to come out of El Salvador[cite: 8]. It is a cross between two distinct coffee varieties[cite: 9]:

• Pacas: a natural mutation of the heirloom Bourbon varietal discovered on the Pacas family farm in El Salvador[cite: 10].
• Maragogipe: a large-bean heirloom varietal known for its impressive bean size and distinctive cup character[cite: 11].

That combination created Pacamara — a varietal known for its complexity, body, and standout presence in the cup[cite: 12]. For us, this coffee carries even more meaning because the Pacas family farm is located not far from our own Loma de Paja farm, connecting this varietal to the same Salvadoran coffee-growing legacy that shapes our work.

Four Years to the First Roast

Great coffee takes time, and truly special coffee often takes even longer[cite: 15]. This is the first time we have had enough Pacamara from Finca Loma de Paja to bring to the roastery[cite: 16]. It has taken four years for the trees to mature and produce a crop substantial enough for this release[cite: 17].

That long wait is part of what makes this coffee so meaningful[cite: 18]. It reflects the agricultural reality behind exceptional coffee: careful farming, patience, and a willingness to invest years before seeing the final result in the cup[cite: 19]. For Jags Head Coffee, this release is not just a new offering — it is a milestone[cite: 20].

Flavor Profile: Smooth, Chocolaty, and Refined

The cup profile of this Pacamara is beautifully balanced and approachable while still offering depth[cite: 22]. Primary tasting notes include rich chocolate, faint black currant, and a soft cherry on the finish[cite: 23, 24, 25, 26].

What stands out first is its extremely chocolaty character[cite: 27]. The coffee is very smooth, with low acidity, making it especially enjoyable for drinkers who prefer a fuller, softer cup rather than bright or citrus-forward coffees[cite: 28]. As the coffee cools, subtle notes of black currant and cherry quietly develop in the background, adding complexity without overpowering the chocolate foundation[cite: 29].

Roasted Fresh in Charlotte

Every batch of our Finca Loma de Paja Pacamara is roasted fresh at the Jags Head Coffee roastery in Charlotte[cite: 31]. That freshness matters, allowing us to highlight the varietal’s natural sweetness, smooth body, and layered flavor while delivering the coffee at its peak[cite: 32]. By roasting in small batches, we’re able to preserve what makes this micro lot unique[cite: 33].