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 rather sizeable 41 bag lot from what we thought were the best lot separations from the farm.
Finca Pavon has a deep caramel sugar sweetness in the ground coffee, a candy-like sweetness that is sensed throughout the aromatic profile. The wet crust has a scent of raw maple and toffee nut candies, honey-drizzled almond in our City+ roast. The cup has layered caramel and brown sugar flavors when hot, that provides a nice focused base. City+ and Full City roasts show notes of dried apple and walnut, along with a high % cacao bar that's well-integrated into the cup profile. Acidity is crisp and clear, not "over the top, but affording an apple juice-like structure that ties together top notes to a bittersweet core. There's nothing overpowering in the cup - bittersweetness is balanced, and with mild-but-present top notes that add subtle complexity. It has a juiciness to it, bodied and weighty in mouthfeel, showcasing accents of dark grape and grape skins. Brightest cups are at City to City+ roast levels, and the best balance in my opinion is in the City+ to Full City roast range. This is definitely a candidate for those appreciative of dark roasting too, with Full City+ adding a sweet smokiness, incredibly rich dark cocoa tones, and an underlying sweetness that doesn't quit. Roasts nearing (or at) 2nd snaps make incredibly inky espresso too, layer upon layer of dark chocolate are interspersed with underlying dark fruit tones, fading to a licorice root accent in the long finish.