Florcita, José, and Pepe Jijón

The Jijón family, led by Pepe Jijón and his son José, has emerged as a transformative force in the Ecuadorian specialty coffee landscape. Pepe Jijón’s journey into coffee began at Finca Soledad, a farm he acquired without a background in agriculture or a personal history of coffee consumption. The initial years were marked by significant challenges, as he lacked existing infrastructure and agricultural expertise, describing the endeavor as more difficult than his previous experience climbing Mount Everest. Over the first twelve years, he transformed the land into a biodynamic, organic operation that has since become a benchmark for quality in the region.

Finca Soledad, located in the Intag Valley, is celebrated for its commitment to environmental stewardship and precise processing techniques. The farm focuses on a select range of varieties, primarily Sidra, Gesha, and Typica Mejorada. Pepe’s approach to processing is highly experimental and technical, utilizing proprietary methods such as 'Wave Washed' and 'Wave Honey' to enhance the sensory profiles of his harvests. These efforts have garnered international acclaim, with his coffees frequently selected by competitors for use in World Coffee Championships.

Building on the success of Finca Soledad, the family expanded their operations with the establishment of Fincas del Putushio, a project involving high-elevation farms in the Loja region. Finca San Pedro, managed by José Jijón, is a central component of this expansion. Situated at an impressive altitude of 2,200 meters above sea level, San Pedro represents the next generation of the family's coffee production. José works closely with his father, applying the lessons learned at Finca Soledad to this new, challenging environment to produce exceptionally clean and elegant cups.

The collaboration between father and son at Finca San Pedro is characterized by a blend of sensory skill and modern agricultural technology. The farm is noted for its beauty and the extreme conditions under which the coffee is grown, which contribute to the distinct white floral and yellow fruit notes found in their Mejorado harvests. This partnership has allowed the Jijón family to maintain a consistent standard of excellence while exploring the potential of different micro-climates within Ecuador.

For the specialty coffee industry, the Jijón family represents a shift toward producer-led innovation. Their work is not merely about cultivation but about the rigorous application of science and sensory analysis to the post-harvest process. By focusing on high-elevation, organic, and biodynamic practices, they have positioned Ecuadorian coffee as a serious contender in the global market, moving beyond historical associations to establish a reputation for high-end, experimental lots.

Recognition for the Jijón family extends to the highest levels of the industry, with their coffees being featured by prestigious roasters and in global competitions. The inclusion of Florcita, José, and Pepe Jijón in traceability data reflects their status as producers whose names carry significant weight, signaling to roasters and consumers a commitment to quality, transparency, and sustainable land management. Their story continues to evolve as they refine their techniques and expand their footprint in the high-altitude regions of Ecuador.