Las Pavas is located in Sabanilla de Poas, Alajuela in the famed Central Valley, one of Costa Rica’s most famous coffee growing regions. The farm is 20 acres and has a reputation for superior quality. Las Pavas produces 100% catuí, and pays a per basket premium to their coffee pickers to carefully select only fully ripened cherries. Thanks to the extra care of the Las Pavas pickers, a high sugar content is obtained first inside the cherry, which then promotes a high brix content (a measure of dissolved sugars within a liquid) within the milled solution of mucilage, honeyed beans and parchment. Elevated brix levels are synonymous with the development of high quality aromas, flavors and cup profiles. For this reason the Las Pavas honey process is handled very strictly in order to assure consistency and top quality.
Honeyed beans leaving the wet mill are immediately laid down in thin layers on traditional, sun-dried patios for 12 to 15 days, and continuously monitored by mill staff who move and rotate them when needed to achieve the ideal sun dry at proper temperatures and humidity levels. Weather and climate conditions also affect drying time with sunshine, heat and wind being an added plus to a speedy process. Lastly, the beans in dry, honeyed parchment are placed in cool, dry storage for 4 – 6 weeks to maintain the best quality and cup profile.
Honey processing has become somewhat popular for a different taste profile from many coffee countries over the last few years. When done correctly, the honey process results in a very pleasant tasting cup profile with accentuated sweetness, body and citrusy overtones.
|Producer:||Central Valley Microlot|
|Total Area (ha):||20 Acres|
|Processing:||Honey Process, Sun Dried|
|Altitude:||4,000 - 5,000 ft|
|Harvest:||Oct - Feb|