Ever Silva grew up under the shade of coffee trees. His earliest memories are of his father, walking the terraces of the farms he managed and sharing stories about coffee. The hard work and early mornings, the planting and harvest schedules, the "science", as his father called it.

Ever was only 18 when his father passed, and he had to step up to manage his family's farm. In his own words, "I inherited the knowledge of a wise man, so nothing could go wrong".
Since then, Ever has also purchased his own farm, stating it as "the best decision I ever made".

This 100% Caturra lot was grown in the loamy and volcanic soils around Gaitania, at the southern tip of Tolima. The combination of nutrient-rich soils and high altitude means that the slopes of La Perla offer the ideal terroir for producing delicious coffees.

This coffee was carefully hand-picked and fermented anaerobically for 44hrs, creating a distinctive, fruit-forward cup profile. This coffee is perfect for those looking to explore the wild side.