Jose & Pepe Jijón

The story of the Jijón family in coffee begins with José “Pepe” Jijón, a former mountaineer and the first Latin American to climb the Seven Summits. In 2010, seeking to reconnect with his homeland, Pepe purchased Finca Soledad, a 120-hectare property located high in the Ecuadorian Andes near the Colombian border. At the time of acquisition, the land had been significantly degraded by mining and deforestation, prompting Pepe to dedicate his efforts to ecological restoration alongside coffee production. Today, the farm is a lush, thriving ecosystem that serves as the foundation for his reputation as a world-class producer.

Pepe’s approach to coffee is defined by a blend of scientific rigor and creative experimentation. He is widely recognized for his innovative processing methods, such as the 'Wave Washed' and 'Wave Honey' techniques, which have garnered international acclaim. These methods, combined with his focus on high-quality varieties like Typica Mejorado and Sidra, have positioned his coffees as highly sought-after selections in the global specialty market, frequently featured by top-tier roasters.

In recent years, the family’s operations have expanded through the involvement of Pepe’s son, José. Together, they have launched a new project called Fincas del Putushio, located in the southern region of Loja. This site represents a strategic evolution of their work, applying the lessons learned at Finca Soledad to a new, high-altitude environment. At 2,222 meters above sea level, the farm focuses on producing refined, clean lots of Typica Mejorado, demonstrating the family's ability to adapt their expertise to different microclimates.

The Jijóns' work is characterized by a commitment to precision and transparency. Their production process often involves meticulous control over fermentation and drying, resulting in cups noted for their complex acidity, floral aromatics, and distinct fruit profiles. By integrating sensory skills with modern agricultural technology, they have successfully elevated the profile of Ecuadorian coffee, proving that high-elevation, carefully managed farms can produce some of the most complex coffees in the world.

Beyond the technical aspects of farming, the Jijóns are noted for their collaborative spirit. They work closely with partners like Francisco Vintimilla at Fincas del Putushio, fostering a network of producers dedicated to excellence. This collaborative model extends to their relationships with international roasters, where they emphasize direct communication and a shared commitment to quality, often pushing the boundaries of what is possible in coffee processing and export.

Today, the name 'Jose & Pepe Jijón' serves as a hallmark of quality in the specialty coffee industry. Their journey from environmental restoration in the Intag Valley to the high-altitude peaks of Loja reflects a broader trend of professionalization and innovation in Ecuadorian agriculture. For the consumer, their coffee represents a synthesis of extreme geography, careful stewardship, and a relentless pursuit of flavor, marking them as essential figures in the contemporary coffee landscape.