Jose & Pepe Jijón and Francisco Vintimilla

The story of this production team begins with José Ignacio “Pepe” Jijón, a former mountaineering guide and the first Latin American to climb the Seven Summits. In 2010, Pepe transitioned from his life of global exploration to agriculture, purchasing Finca Soledad, a 120-hectare property located high above the Intag Valley in northern Ecuador. The land, which had previously suffered from deforestation and mining, was transformed by Pepe into a lush, high-altitude coffee estate that serves as the foundation for his reputation as an award-winning producer. His work at Finca Soledad has been recognized globally, including receiving the notable producer award from the coffee community Sprudge in 2024.

In recent years, the operation has expanded through a collaborative partnership involving Pepe’s son, José, and producer Francisco Vintimilla. This partnership led to the establishment of Fincas del Putushio, a farm located in the southern region of Loja. This new venture represents a generational shift, as the younger José—who has gained experience working in international coffee retail—brings a modern perspective to the family’s established agricultural expertise. Together, the trio manages these high-elevation sites, with Fincas del Putushio specifically noted for its extreme altitude of 2,222 meters above sea level.

The team is widely recognized for their technical precision in both cultivation and post-harvest processing. They are particularly known for their work with the Typica Mejorado variety, a cultivar that has become a hallmark of their output. Their processing methods are highly experimental and rigorous, featuring proprietary techniques such as the “Wave Washed” and “Wave Honey” processes. These methods are designed to enhance the clarity, floral aromatics, and sweetness of the coffee, resulting in profiles often characterized by notes of white flower, nectarine, and peach.

For the roaster and the consumer, the Jijón and Vintimilla tag signifies a commitment to extreme quality and transparency. Their coffees are frequently featured by specialty roasters globally, often sold as limited-edition, high-end offerings. The meticulous nature of their production—which often requires extended resting periods for the beans post-roast—reflects a philosophy that treats coffee as a refined, sensory-driven product rather than a commodity.

Beyond the cup, the family’s work is deeply rooted in environmental stewardship. At Finca Soledad, the team has focused on restoring the local ecosystem, viewing coffee production as a way to reconnect with the natural landscape of the Ecuadorian Andes. This holistic approach to farming, which balances ecological restoration with high-tech sensory development, has made them a focal point for discussions regarding the future of sustainable, high-value coffee production in Ecuador.

Today, the partnership stands at a crossroads of tradition and evolution. While Pepe Jijón’s legacy is firmly established through his success at Finca Soledad, the involvement of the younger generation and partners like Francisco Vintimilla ensures that the project continues to adapt to the challenges of climate change and market volatility. Their ongoing work at Fincas del Putushio serves as a testament to their ability to translate the lessons learned in the Intag Valley to new, challenging environments, maintaining their status as leaders in the specialty coffee industry.