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Ever Nelson Pajoy

Flavours of brown sugar, green apple, dried mango
Body     Acidity

Roasted omni for filter and espresso

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.


All the images and information about this coffee and its producers have been kindly shared by the importer, Caravela, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

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Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].


Ever Nelson Pajoy




La Plata, Huila


1760m above sea level









Roast style



Caturra varietal

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.

Coffee delivery: coffee in resealable bag and farm information card

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