Colombia
Ever Nelson Pajoy

Washed process Caturra

Flavour: brown sugar, green apple, dried mango

Body: Acidity:

Coffee has always been part of Ever’s life.

Coming from a family with a long history of coffee production, it’s no surprise that when he was younger he used to help his father around the farm.

Over time, Ever learned more about producing coffee and eventually decided to become an independent producer and start a business on his own.

In his growth as a producer, Ever started appreciating and loving every single step of the process. He says his main passion is now producing coffee becoming better every day.

More than 20 years ago, Ever started focusing on improving his production process, adjusting them to produce a coffee with a superior quality and aggregated value.

Since then, Ever has been able to know and understand better his product, its quality and processes. He learned to cup coffee and now he understands the good things and defects of his own coffee and how to improve them at farm level. In this process of producing specialty coffee, Ever implemented a long and slow drying process and extended his fermentation times.

Ever’s family is very united and they work all together, but the best part, is that they know their objective and they all work towards it, producing high-end coffees on Finca El Higuero.

Sourcing and ingredients

100% Caturra coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Ever Nelson Pajoy
Country: Colombia
Region: La Plata, Huila
Altitude: 1760m above sea level
Variety: Caturra
Process: washed
Body: Medium
Acidity: Crisp
Tasting notes: Brown sugar, green apple, dried mango
Roast style: Omni (filter + espresso)

Variety

Caturra variety

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.

The Huila region of Colombia

This region boasts the perfect combination of high quality soil and geography and is quickly becoming one of the largest coffee producing regions in Colombia. One of the best regarded regions for high quality, fruit driven coffee.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.