Pepe Jijón, Jose Jijón, and Francisco Vintimilla

José 'Pepe' Jijón is a renowned Ecuadorian coffee producer whose transition into agriculture followed a distinguished career as a mountaineer and explorer. Born in Brazil in 1974, Pepe was the first Latin American to summit the highest peak on each of the seven continents. In 2010, he purchased land in the Intag Valley, which would become Finca Soledad. Initially uninterested in coffee, Pepe’s journey began as a search for environmental and economic sustainability, eventually leading him to transform his four-hectare property into a biodynamic-focused coffee farm that has since become a benchmark for quality in Ecuador.

The development of Finca Soledad was an arduous process, spanning over a decade of learning and infrastructure building. Pepe’s approach is defined by a deep commitment to environmental restoration; he and his team have replanted approximately 25,000 trees to combat previous deforestation in the region. This dedication to the land is matched by his technical rigor in the processing facility, where he employs innovative methods such as 'Wave Honey' and various oxidation techniques to manipulate the flavor profiles of his harvests.

Beyond Finca Soledad, the collaborative project known as Fincas del Putushio represents a partnership between Pepe, his son Jose Jijón, and Francisco Vintimilla. Located in the high-altitude region of Loja at approximately 2,200 to 2,222 meters above sea level, this project focuses on the cultivation of the Mejorado variety. The microclimate of this region, characterized by a dry climate on a high-elevation bluff with abundant natural water, allows for the production of exceptionally nuanced and elegant coffees.

The producers are widely recognized for their work with specific, high-value varieties including Sidra, Typica, and Mejorado. Their processing protocols are highly precise, often involving hand-picking at peak ripeness followed by controlled fermentation environments. For instance, certain lots undergo in-cherry oxidation for multiple days before being de-pulped, fermented, and dried on raised beds, resulting in complex flavor profiles often described as having notes of white flower, green apple, nectarine, and rose water.

Pepe Jijón’s influence on the specialty coffee scene has been rapid and profound, with his coffees frequently featured in international competitions and by top-tier roasters globally. His reputation is built not only on the quality of the cup but also on his transparency and passion for community development. The recognition he has received, including accolades such as 'Producer of the Year' from industry media, underscores his role as a pivotal figure in modern coffee production.

For the roaster and the consumer, the work of the Jijóns and Vintimilla represents the intersection of extreme-altitude terroir and scientific experimentation. By focusing on the specific needs of each variety and leveraging the unique conditions of the Ecuadorian Andes, they have successfully positioned their farms as leaders in the specialty market. Their ongoing commitment to both the ecological health of their farms and the sensory excellence of their output continues to set a high standard for the industry.