Jose Jijón, Pepe Jijón, and Francisco Vintimilla

The story of the Jijón family and their collaborator Francisco Vintimilla is defined by a commitment to extreme-altitude coffee production and experimental processing in Ecuador. José Ignacio “Pepe” Jijón is the patriarch and the primary force behind Finca Soledad, a biodynamic, organic farm located in the Intag Valley, north of Quito. His work at Finca Soledad has garnered international acclaim, including a notable producer award from the global coffee community in 2024, cementing his reputation as a leader in high-quality, sustainable coffee cultivation.

Pepe’s son, Jose Jijón, represents the next generation of this coffee legacy. Having gained experience in both the production side in Ecuador and the retail side in the United States—including time spent working at specialty roasters like Sey in New York—Jose has become an integral part of the family’s operations. His involvement bridges the gap between the farm’s output and the global specialty market, providing a unique perspective on the value chain from harvest to the final cup.

In 2024, the scope of their operations expanded through a partnership with Francisco Vintimilla to establish Fincas del Putushio. Located in the southern region of Loja, this project represents a shift toward exploring new microclimates. Fincas del Putushio is situated at an extreme elevation of approximately 2,222 meters above sea level, a factor that significantly influences the development and flavor profile of the coffee cherries grown there.

The group is particularly renowned for their work with the Mejorado variety. This variety, when grown at such high altitudes, is noted for its crisp, refined acidity and complex floral and fruit-forward characteristics, often exhibiting notes of white flower, nectarine, and peach. The producers treat this variety with a high degree of technical precision, often employing specialized processing methods to enhance the inherent qualities of the bean.

Processing at their farms is characterized by meticulous attention to detail. For instance, lots have been documented using techniques such as holding cherries in oxidized environments for extended periods, dry fermentation in sealed bags with mucilage, and careful drying on raised beds. These methods are designed to maintain a clean, vibrant cup profile that highlights the specific terroir of the Intag Valley or the high-altitude bluffs of Loja.

For the roaster and the consumer, the tag representing these three individuals signifies a guarantee of quality and transparency. Because their farms are often identified by producer, location, and specific altitude, they provide a high level of traceability that is highly valued in the specialty coffee industry. Their coffee is frequently featured by top-tier roasters who prioritize unique, high-scoring lots that demonstrate the potential of Ecuadorian coffee on the world stage.

Ultimately, the collaboration between Jose, Pepe, and Francisco Vintimilla stands as a testament to the evolution of Ecuadorian coffee. By combining traditional farming wisdom with modern, science-backed processing and a deep understanding of global market demands, they have positioned themselves at the forefront of the industry. Their ongoing work continues to push the boundaries of what is possible in high-altitude coffee production.