José Jijón

José Ignacio “Pepe” Jijón is a former mountaineer and the first Latin American to climb the Seven Summits, the highest peaks on each continent. In 2010, he transitioned from his life as a mountaineering guide to coffee farming, purchasing Finca Soledad in the Intag Valley of northern Ecuador. The land, which had previously suffered from deforestation and mining, was transformed by Pepe into a 120-hectare biodynamic cloud forest, with a small portion dedicated to coffee production. This commitment to environmental restoration and regenerative agriculture remains a cornerstone of the family's identity.

Pepe’s son, José Jijón, has since joined him as a partner, forming a father-son team that has expanded their operations beyond the original Finca Soledad. Together, they have established new projects, most notably Fincas del Putushio in the southern region of Loja. This site is situated at an extreme altitude of 2,222 meters above sea level, a rugged, historically significant landscape that Pepe describes as having “mystical” characteristics. The move to Loja represents a continuation of their pursuit of high-quality, terroir-driven coffee.

The Jijóns are widely recognized for their mastery of the Typica Mejorado variety. This variety, when grown at their high-altitude farms, is prized for its vibrant acidity, clarity, and elegant floral notes. Their processing methods are equally precise; they utilize refined washed processes, often involving controlled fermentation to enhance the sweetness and structural complexity of the cup. These efforts result in coffees frequently characterized by notes of white grape, clementine, stone fruits, and delicate florals like rose and honeysuckle.

Their farming philosophy is deeply rooted in harmony with the earth. By practicing biodynamic and organic farming, the Jijóns prioritize soil health and ecosystem balance. This holistic approach is not merely an environmental choice but a technical one, as they believe the health of the farm directly influences the quality and flavor profile of the coffee. This meticulous attention to detail has made their lots highly sought after by specialty roasters globally.

Beyond their technical skill, the Jijóns are noted for their collaborative spirit. They have worked closely with roasters to push the boundaries of what Ecuadorian coffee can achieve, often being the first to introduce new lots or experimental processing techniques to the international market. Their work at Fincas del Putushio and Finca Soledad has established them as leaders in the Ecuadorian specialty coffee scene, bridging the gap between traditional farming and modern, science-backed production.

Today, the story of José and Pepe Jijón is one of continuous evolution. From the restoration of the Intag Valley to the high-altitude exploration in Loja, they remain focused on producing pristine, high-clarity coffees. For the drinker, their coffee offers a distinct expression of Ecuadorian terroir, while for the industry, they serve as a benchmark for how passion, environmental stewardship, and technical rigor can elevate a farm's output to the highest levels of global specialty coffee.