Putushio Washed Typica Mejorado
An aromatic Ecuadorian coffee with effervescent, juicy acidity, a creamy mouthfeel and long, refined sweetness.
Pepe Jijon is a charismatic coffee producer from Ecuador, known for his adventurous spirit and relentless pursuit of excellence. Unlike many of his peers who inherited coffee farms, Pepe had no family background in the industry. In 2010, starting entirely from scratch, he established Finca Soledad, a farm that quickly gained recognition and acclaim for producing some of Ecuador's most outstanding coffees over the past decade.
Always driven by innovation and eager to explore new horizons, Pepe soon embraced another ambitious project—Fincas Del Putushio. Seeking a fresh challenge, he chose an extraordinary location at an altitude of approximately 2,200 metres above sea level. Here, in the challenging conditions of the high Andes, Pepe, alongside his 19-year-old son José—an aspiring coffee producer himself—focused on cultivating Typica Mejorado varieties.
Pepe’s openness to learning and adapting to new challenges has been key to his success. Frequently travelling to Panama, he has sought inspiration and guidance from some of the world's leading coffee producers, bringing back knowledge and techniques to elevate his own craft. Pepe’s coffees exemplify why Ecuador has become revered in the specialty coffee world.
An aromatic Ecuadorian coffee with effervescent, juicy acidity, a creamy mouthfeel and long, refined sweetness.
Pepe Jijon is a charismatic coffee producer from Ecuador, known for his adventurous spirit and relentless pursuit of excellence. Unlike many of his peers who inherited coffee farms, Pepe had no family background in the industry. In 2010, starting entirely from scratch, he established Finca Soledad, a farm that quickly gained recognition and acclaim for producing some of Ecuador's most outstanding coffees over the past decade.
Always driven by innovation and eager to explore new horizons, Pepe soon embraced another ambitious project—Fincas Del Putushio. Seeking a fresh challenge, he chose an extraordinary location at an altitude of approximately 2,200 metres above sea level. Here, in the challenging conditions of the high Andes, Pepe, alongside his 19-year-old son José—an aspiring coffee producer himself—focused on cultivating Typica Mejorado varieties.
Pepe’s openness to learning and adapting to new challenges has been key to his success. Frequently travelling to Panama, he has sought inspiration and guidance from some of the world's leading coffee producers, bringing back knowledge and techniques to elevate his own craft. Pepe’s coffees exemplify why Ecuador has become revered in the specialty coffee world.