Jose Jijon Typica Mejorado Washed
ROAST: Light
ORIGIN: Loja, Ecuador
NOTES: Lavendar, Chamomile, Panela
THE SON – José Jijón
José Jijón and his father, “Pepe” Jijón, are the visionary team behind Finca Putushio—a high-elevation farm nestled in the Loja region of southern Ecuador. Named after a nearby ancient mountain and archaeological zone, the farm represents more than just a place—it’s a symbol of legacy, transformation, and dedication to craft.
While many young Ecuadorians are drawn to the promises of big cities around the world, José has chosen a different path: to stay, farm, and carry on the family tradition with renewed passion. As a second-generation producer, he’s building on his father’s dream—pushing Ecuadorian coffee to new heights with a fresh perspective and deep respect for the land.
Now, with Finca Putushio, José and Pepe work side by side—combining youthful energy and seasoned wisdom. Their mission is clear: to elevate Ecuadorian coffee and inspire a new generation to see value in their roots, in the soil, and in the bold dreams that grow from both.
THE TYPICA MEJORADO VARIETY
Typica Mejorado is a standout variety in Ecuador’s specialty coffee scene. Though often mistaken for Typica, it’s genetically linked to an Ethiopian landrace, contributing to its vibrant, floral, and complex cup profile.
The variety's mysterious origins trace back to a research facility in Ecuador where it was identified as a high-performing cultivar with both exceptional production and taste attributes. Its cultivation at high altitude in the mineral-rich soils of Putushio adds to its unique expression.
THE WASHED PROCESS – A CLASSIC METHOD, REFINED
This traditionally washed coffee undergoes a clean and intentional process designed to highlight the clarity and floral sweetness of the Typica Mejorado:
✅ Step 1: Day-of Harvest Depulping – Ripe cherries are picked and depulped the same day to preserve freshness and integrity.
✅ Step 2: Spring Water Washing – The beans are washed using pristine mountain spring water to remove all mucilage.
✅ Step 3: Slow Drying – Beans are dried for 30 days on covered raised beds, allowing for even drying and flavor development without overexposure.
This refined approach ensures a pristine, transparent flavor profile that reflects both variety and terroir.
IN THE CUP – A FLORAL & SWEET ELEGANCE
☕ Aroma: Delicate and soothing, with soft hints of lavender and chamomile.
☕ First Sip: Gentle florals lead the way, unfolding into chamomile and subtle stone fruits.
☕ Body: Light and silky, with an elegant floral lift.
☕ Finish: Clean and lingering, with a soft sweetness reminiscent of panela and dried blossoms.
A beautifully structured washed coffee, offering exceptional clarity and nuanced sweetness—ideal for filter brewing and moments that call for quiet complexity.
ROAST: Light
ORIGIN: Loja, Ecuador
NOTES: Lavendar, Chamomile, Panela
THE SON – José Jijón
José Jijón and his father, “Pepe” Jijón, are the visionary team behind Finca Putushio—a high-elevation farm nestled in the Loja region of southern Ecuador. Named after a nearby ancient mountain and archaeological zone, the farm represents more than just a place—it’s a symbol of legacy, transformation, and dedication to craft.
While many young Ecuadorians are drawn to the promises of big cities around the world, José has chosen a different path: to stay, farm, and carry on the family tradition with renewed passion. As a second-generation producer, he’s building on his father’s dream—pushing Ecuadorian coffee to new heights with a fresh perspective and deep respect for the land.
Now, with Finca Putushio, José and Pepe work side by side—combining youthful energy and seasoned wisdom. Their mission is clear: to elevate Ecuadorian coffee and inspire a new generation to see value in their roots, in the soil, and in the bold dreams that grow from both.
THE TYPICA MEJORADO VARIETY
Typica Mejorado is a standout variety in Ecuador’s specialty coffee scene. Though often mistaken for Typica, it’s genetically linked to an Ethiopian landrace, contributing to its vibrant, floral, and complex cup profile.
The variety's mysterious origins trace back to a research facility in Ecuador where it was identified as a high-performing cultivar with both exceptional production and taste attributes. Its cultivation at high altitude in the mineral-rich soils of Putushio adds to its unique expression.
THE WASHED PROCESS – A CLASSIC METHOD, REFINED
This traditionally washed coffee undergoes a clean and intentional process designed to highlight the clarity and floral sweetness of the Typica Mejorado:
✅ Step 1: Day-of Harvest Depulping – Ripe cherries are picked and depulped the same day to preserve freshness and integrity.
✅ Step 2: Spring Water Washing – The beans are washed using pristine mountain spring water to remove all mucilage.
✅ Step 3: Slow Drying – Beans are dried for 30 days on covered raised beds, allowing for even drying and flavor development without overexposure.
This refined approach ensures a pristine, transparent flavor profile that reflects both variety and terroir.
IN THE CUP – A FLORAL & SWEET ELEGANCE
☕ Aroma: Delicate and soothing, with soft hints of lavender and chamomile.
☕ First Sip: Gentle florals lead the way, unfolding into chamomile and subtle stone fruits.
☕ Body: Light and silky, with an elegant floral lift.
☕ Finish: Clean and lingering, with a soft sweetness reminiscent of panela and dried blossoms.
A beautifully structured washed coffee, offering exceptional clarity and nuanced sweetness—ideal for filter brewing and moments that call for quiet complexity.
ROAST: Light
ORIGIN: Loja, Ecuador
NOTES: Lavendar, Chamomile, Panela
THE SON – José Jijón
José Jijón and his father, “Pepe” Jijón, are the visionary team behind Finca Putushio—a high-elevation farm nestled in the Loja region of southern Ecuador. Named after a nearby ancient mountain and archaeological zone, the farm represents more than just a place—it’s a symbol of legacy, transformation, and dedication to craft.
While many young Ecuadorians are drawn to the promises of big cities around the world, José has chosen a different path: to stay, farm, and carry on the family tradition with renewed passion. As a second-generation producer, he’s building on his father’s dream—pushing Ecuadorian coffee to new heights with a fresh perspective and deep respect for the land.
Now, with Finca Putushio, José and Pepe work side by side—combining youthful energy and seasoned wisdom. Their mission is clear: to elevate Ecuadorian coffee and inspire a new generation to see value in their roots, in the soil, and in the bold dreams that grow from both.
THE TYPICA MEJORADO VARIETY
Typica Mejorado is a standout variety in Ecuador’s specialty coffee scene. Though often mistaken for Typica, it’s genetically linked to an Ethiopian landrace, contributing to its vibrant, floral, and complex cup profile.
The variety's mysterious origins trace back to a research facility in Ecuador where it was identified as a high-performing cultivar with both exceptional production and taste attributes. Its cultivation at high altitude in the mineral-rich soils of Putushio adds to its unique expression.
THE WASHED PROCESS – A CLASSIC METHOD, REFINED
This traditionally washed coffee undergoes a clean and intentional process designed to highlight the clarity and floral sweetness of the Typica Mejorado:
✅ Step 1: Day-of Harvest Depulping – Ripe cherries are picked and depulped the same day to preserve freshness and integrity.
✅ Step 2: Spring Water Washing – The beans are washed using pristine mountain spring water to remove all mucilage.
✅ Step 3: Slow Drying – Beans are dried for 30 days on covered raised beds, allowing for even drying and flavor development without overexposure.
This refined approach ensures a pristine, transparent flavor profile that reflects both variety and terroir.
IN THE CUP – A FLORAL & SWEET ELEGANCE
☕ Aroma: Delicate and soothing, with soft hints of lavender and chamomile.
☕ First Sip: Gentle florals lead the way, unfolding into chamomile and subtle stone fruits.
☕ Body: Light and silky, with an elegant floral lift.
☕ Finish: Clean and lingering, with a soft sweetness reminiscent of panela and dried blossoms.
A beautifully structured washed coffee, offering exceptional clarity and nuanced sweetness—ideal for filter brewing and moments that call for quiet complexity.
ROAST: Light
ORIGIN: Loja, Ecuador
NOTES: Lavendar, Chamomile, Panela
THE SON – José Jijón
José Jijón and his father, “Pepe” Jijón, are the visionary team behind Finca Putushio—a high-elevation farm nestled in the Loja region of southern Ecuador. Named after a nearby ancient mountain and archaeological zone, the farm represents more than just a place—it’s a symbol of legacy, transformation, and dedication to craft.
While many young Ecuadorians are drawn to the promises of big cities around the world, José has chosen a different path: to stay, farm, and carry on the family tradition with renewed passion. As a second-generation producer, he’s building on his father’s dream—pushing Ecuadorian coffee to new heights with a fresh perspective and deep respect for the land.
Now, with Finca Putushio, José and Pepe work side by side—combining youthful energy and seasoned wisdom. Their mission is clear: to elevate Ecuadorian coffee and inspire a new generation to see value in their roots, in the soil, and in the bold dreams that grow from both.
THE TYPICA MEJORADO VARIETY
Typica Mejorado is a standout variety in Ecuador’s specialty coffee scene. Though often mistaken for Typica, it’s genetically linked to an Ethiopian landrace, contributing to its vibrant, floral, and complex cup profile.
The variety's mysterious origins trace back to a research facility in Ecuador where it was identified as a high-performing cultivar with both exceptional production and taste attributes. Its cultivation at high altitude in the mineral-rich soils of Putushio adds to its unique expression.
THE WASHED PROCESS – A CLASSIC METHOD, REFINED
This traditionally washed coffee undergoes a clean and intentional process designed to highlight the clarity and floral sweetness of the Typica Mejorado:
✅ Step 1: Day-of Harvest Depulping – Ripe cherries are picked and depulped the same day to preserve freshness and integrity.
✅ Step 2: Spring Water Washing – The beans are washed using pristine mountain spring water to remove all mucilage.
✅ Step 3: Slow Drying – Beans are dried for 30 days on covered raised beds, allowing for even drying and flavor development without overexposure.
This refined approach ensures a pristine, transparent flavor profile that reflects both variety and terroir.
IN THE CUP – A FLORAL & SWEET ELEGANCE
☕ Aroma: Delicate and soothing, with soft hints of lavender and chamomile.
☕ First Sip: Gentle florals lead the way, unfolding into chamomile and subtle stone fruits.
☕ Body: Light and silky, with an elegant floral lift.
☕ Finish: Clean and lingering, with a soft sweetness reminiscent of panela and dried blossoms.
A beautifully structured washed coffee, offering exceptional clarity and nuanced sweetness—ideal for filter brewing and moments that call for quiet complexity.