Guatemala Antigua - Finca Pavon

Finca Pavon shows a nice caramel and unrefined sugar sweetness from start to finish. Top notes are there, but do not dominate - gentle fruit notes, layered cocoa. It's versatile in the roaster as well as with brew method (great espresso!). Acidity is structured and this coffee cups with pristine cleanliness. City to Full City. SO Espresso.
Out of stock
88
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jul 23 2014
Lot size 32bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon
Grade SHB EP
Appearance .4 d/300gr, 15-17 screen
Roast Recommendations City to Full City for brewed coffee, and Full City and beyond makes amazing espresso
Weight 1 LB
Recommended for Espresso Yes
Finca Pavon is located in the flatlands Antigua, an area we've been actively buying coffee from for several years now. The farm gets it's name from the original owner, Manuel Francisco Pavon. Pavon was a member of the agriculture department, and as such had access to endless farming information. He planted Finca Pavon in Bourbon back in the mid 1800's, which is basically, still the dominant varietal today. When current owner Marina Duran inherited the farm, it was in dire straights, unkempt, nowhere near being lucrative as a coffee farm. She cleaned it up quite a bit, and because of the inherent trouble with compact soil and root ventilation in the area (also causing flooding because of these factors), continuing the sole planting of Bouroncito (Bourbon 1800) made for a good option to thrive in this environment, not compromising "Bourbon" cup quality. Finca Pavon is 5 hectares in total, and we were able to build this 32 bag lot from what we thought were the best lot separations from the farm.
Finca Pavon's deep has a deep caramel sugar sweetness in the ground coffee - muscovado, molasses, and caramelizing sugar and butter are equally represented. The wet crust has a scent of butter toffee and almond, with a cookie-like smell to it. The cup has straight-forward caramel and brown sugar flavor. It provides a nice focused base, and top notes of dried apple and a bit of cocoa come out. The acidity is very clean, structured, and in the realm of malic (think apple juice) - it really comes up as it cools. There's nothing overpowering in the cup - it's sweet, balanced, and with mild-but-present top notes that add subtle complexity without taking outside the realm of daily drinking coffee. It has a juiciness to it, bodied and weighted, which really showcases the inherent sweetness and acidity. Great at City to Full City, and espresso has silky mouthfeel, burned sugars, and bracing sweetness.