Finca Del Putushio Typica Mejorado Washed by Pepe Jijon

• Producer: Pepe Jijon & Francisco Vintimilla
• Farm: Finca Del Putushio
• Location: Loja Province, Ecuador
• Variety: Typica Mejorado
• Process: Classic Washed
• Altitude: 2,222 masl
• Tasitng Note : Jasmine, Lemongrass , Clementine, Kiwi

•  Overview

Fincas del Putushio in Loja, Ecuador is the newest brainchild of Seven Summiteer and first generation specialty coffee producer Jose Ignacio "Pepe" Jijón, whose initial foray into coffee production is the acclaimed Finca Soledad Intag.

Beyond Fincas del Putushio, Jose Ignacio "Pepe" Jijón is widely recognized as a visionary figure in Ecuador’s modern specialty coffee movement. A Seven Summiteer with a background rooted in exploration and resilience, Pepe brings the same discipline, curiosity, and long-term perspective from mountaineering into coffee production. As a first-generation coffee producer, he is deeply committed to redefining Ecuador’s position on the global specialty coffee map through meticulous farming practices, environmental stewardship, and transparent relationships with buyers.

His pioneering project, Finca Soledad in Intag, quickly gained international recognition for its exceptional quality and distinct sense of place, setting a new benchmark for Ecuadorian coffees. Pepe’s work emphasizes biodiversity, regenerative agriculture, and the careful expression of terroir, often experimenting with varieties, processing methods, and elevation to unlock unique flavor profiles. Through his farms, he aims not only to produce outstanding coffees, but also to demonstrate how thoughtful, values-driven production can create lasting impact for both the land and the future of Ecuadorian coffee.

Typica Mejorado is a consistently high-ranking variety in the Ecuador Cup of Excellence.

It was first recognized on a wider global scale in 2023 when a Typica Mejorado produced by Pepe Jijon out of his first farm, Finca Soledad, was showcased by the Taiwan National Barista Champioand finished admirably as Top 4 in the World Barista Championship.

As a variety that reportedly first emerged from the country and its proven potential for exquisite, competition-caliber cup profiles, it is widely regarded as a promising flagbearer for Ecuador’s rising stature in the upmarket specialty coffee niche.

Pepe Jijon’s philosophical approach to coffee cultivation and processing emanates from his deeply personal respect for and understanding of the silent language of nature.

These have led him to realize that the most exquisite, terroir-driven attributes of his farm’s rare varieties are best revealed by gently modulating post-harvest processing variables, such as temperature, time, and pressure, amid the existing weather condition.