Our coffee heritage starts on the high mountain side of the Santa Ana volcano in El Salvador. To be more precise in the region known as “Los Naranjos” where many award winning beans have been harvested. Coffee growing has been in our family for over 150 years. On our lands we produce high altitude grown Arabica coffee. Our farms are filled with highly desired coffee varieties: Borbon (Red, Orange, Pink and Dwarf), Pacamara, Caturra and other Hybrids.
In 2016 we decided to move forward in the coffee supply chain. We did not only want to grow coffee but we wanted to roast our beans in Charlotte, North Carolina. That’s when Jags Head Coffee was born. Starting Jags Head Coffee was a way we could bring a true from “Farm to Cup” experience to our clients. In our process and product we take pride of our farming, milling and roasting skills. It is the only way to guarantee we will provide the cup of coffee everyone deserves.
As our beans are being harvested we personally approve of every bean that will be selected to be shipped to our roastery in North Carolina. After the beans have been picked we carefully decide how to process the beans to maximize the cup quality output we can offer. When the milling process is completed our final approval is given after we have all cupped the beans. Little after being approved the beans are ready to be roasted and delivered to you!