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Ecuador Fincas Del Putushio, Typica Mejorado, Fully Washed
Ecuador Fincas Del Putushio, Typica Mejorado, Fully Washed
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Fincas del Putushio marks the next evolution of the Jijón family’s work, an expansion from the famed Intag Valley north into the mountains of Loja, one of Ecuador’s most celebrated coffee regions. Here, Typica Mejorado develops exceptional density in the cool nights and volcanic soils of the southern Andes.
The fully washed process brings transparency and refinement to the cup, highlighting the variety’s inherent sweetness and floral lift. Expect clean citrus structure, gentle stone fruit, soft florality, and a polished, honey-like finish. A classic Loja profile guided by one of Ecuador’s most respected producer families.
Producer: “Pepe” y José Jijón
Variety: Typica Mejorado
Location: Loja, Ecuador
Process: Fully Washed
+ Broader Context
Pepe’s decision to acquire Putushio was shaped as much by family as by coffee. Encouraged by his son José, he purchased the farm in 2024 to create a project the two could build together, something new, without the weight of an existing legacy. Where Soledad represents solitude and personal reinvention, Putushio represents collaboration, guidance, and possibility.
The purchase also reflects a larger crisis. Coffee producers in Ecuador are aging, and many young people are choosing city life, mining jobs, or opportunities abroad. In the Intag region alone, the number of coffee farms has collapsed from about a thousand to just a hundred. The future of Ecuadorian specialty coffee depends on whether the next generation believes farming can offer a dignified, fulfilling life.
Jose stands at the centre of that question. With experience in both farm work and barista craft, after working in New York at Sey Coffee, he is becoming a deeply knowledgeable young coffee professional, but not one who assumes he must inherit his father’s path. Instead, he hopes to help reshape the narrative around coffee for younger Ecuadorians, even planning to visit rural schools to teach children what coffee can offer.
At Putushio, Jose and Pepe work side by side as equals, one offering experience, the other offering vision. Together they are building not just a farm, but the possibility of a future for specialty coffee in Ecuador’s southern Andes.
+ Roast & Brewing Information
We'll update these as our first roasts rest enough ready for espresso profiling. In the meantime its a fantastic coffee on the cupping table, and we've had great results brewing 18g:250ml in 3mins.
I'd push towards a tighter grinder/longer extraction to account for the relative lighter roast we've used to maintain the coffees elegance.
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