Fincas del Putushio

Fincas Del Putushio represents a significant development in the Ecuadorian specialty coffee landscape, situated in the southern province of Loja. The farm is operated by the renowned producer Pepe Jijón, his son José Jijón, and Francisco Vintimilla. The project is notable for its focus on extreme-altitude cultivation, with coffee trees planted at 2,222 meters above sea level. This elevation, combined with the specific microclimate of the Putushio area, provides the necessary conditions for the slow maturation of coffee cherries, which is essential for developing the high-density, complex flavor profiles associated with the farm's output.

The primary focus of Fincas Del Putushio is the cultivation of the Typica Mejorado variety. This cultivar, which is a hybrid of Bourbon and Ethiopian landrace genetics, has become a hallmark of the farm's production. In the cup, the Mejorado from this estate is frequently characterized by its bright, lifted acidity and a clean, refined profile. Common sensory descriptors documented by roasters include notes of white flowers, green apple, nectarine, white grape, and stone fruits like apricot and peach, often accompanied by a delicate, tea-like body.

Pepe Jijón is a widely recognized figure in the specialty coffee industry, known for his innovative processing techniques and commitment to quality. His influence extends to Fincas Del Putushio, where he applies his expertise in collaboration with his son, José. José Jijón, who began his journey as an aspiring producer at a young age, has become an integral part of the farm's operations. Their partnership reflects a generational commitment to coffee production that emphasizes both technical precision and environmental stewardship.

Sustainability and land management are central to the farm's philosophy. The producers employ biodynamic and organic farming practices, aiming to work in harmony with the local ecosystem. This approach is intended to preserve the health of the soil and the surrounding environment, which the Jijón family views as essential to the long-term viability of their coffee production. By prioritizing these methods, they seek to produce coffee that is not only high in quality but also reflective of the specific terroir of the Loja region.

In practice, the production at Fincas Del Putushio is marked by meticulous attention to detail during the harvest and processing stages. The farm has gained a reputation among international roasters for its consistent output of washed-process Mejorado. Because the farm is relatively small and focused on high-end specialty lots, the coffee is often released in limited quantities, making it a prized offering for roasters who specialize in high-altitude, single-origin coffees.

The recognition of Fincas Del Putushio has grown steadily over the past several years, with multiple roasters across North America and beyond featuring the farm's harvests. This visibility has helped establish the Loja region as a premier origin for high-quality Ecuadorian coffee. For the consumer, the farm represents the intersection of modern agricultural innovation and traditional, high-altitude farming, offering a cup profile that is distinct from other Ecuadorian regions like Imbabura, where the Jijón family also operates Finca Soledad.

Today, Fincas Del Putushio stands as a testament to the potential of Ecuadorian coffee when managed with a focus on variety selection and environmental harmony. As the Jijón family continues to refine their processes and expand their reach, the farm remains a key reference point for those interested in the evolution of the Typica Mejorado variety and the broader specialty coffee movement in South America.