Finca Putushio, Ecuador, Washed

Finca Putushio, Ecuador, Washed

200g
$72.50
$72.50
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Finca Putushio, Ecuador, Washed
Finca Putushio, Ecuador, Washed

Finca Putushio, Ecuador, Washed

$72.50
$72.50

Botanical, apricot and caramel

200g

COFFEE PROFILE

Vibrant, sweet and clean. Botanical notes and apricot lead, with decadent caramel carrying through a precise, delicate and high-clarity expression of Washed Typica Mejorado.

TASTES LIKEBotanical, apricot and caramel
ROASTEspresso
COMPONENTSn/a

Story

Finca Putushio, a recent and purpose-built coffee project in Loja province, Ecuador, was founded in 2024 by Pepe Jijón, his son José Jijón, and Francisco Vintimilla. This collaboration combines generational expertise, community leadership, and pioneering ambition in one of Ecuador’s promising high-altitude regions. Pepe Jijón, a respected figure in Ecuador’s specialty coffee community, previously developed Finca Soledad, known for its quality and social impact. His experience laid the foundation for Putushio’s ethos.

José Jijón, at 19, embodies the next generation, having grown up learning alongside his father. His leadership at Putushio represents a succession of knowledge, blending traditional wisdom with specialty coffee craft aimed at global competition. Francisco Vintimilla, known as “Red Horse,” adds a community dimension, having introduced coffee to the Putushio mountain area and contributed to regional development.

Together, they manage Finca San Pedro and Finca Surya, located above 2,200 masl in a challenging Andean landscape. Their mission is to showcase high-altitude Ecuadorian coffee at the international level while strengthening local infrastructure and sustainability, reflecting a modern evolution in Ecuador’s coffee identity.

PRODUCERJosé Jijón, Pepe Jijón and Francisco Vintimilla
REGIONLoja Province
VARIETALTypica Mejorado
PROCESSWashed
ALTITUDE2222 masl
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Origin

Loja Province, Ecuador

'Ecuador's coffee history dates back to the early 19th century when coffee cultivation and trade began to flourish, eventually becoming a significant export. However, the country's export dynamics shifted in the 20th century as Ecuador's national export profile evolved, with agriculture facing competition from other dominant sectors. In recent years, the focus has turned towards specialty coffee, particularly in the southern highland regions like Loja.

These areas have become increasingly visible due to their ability to support slow cherry maturation and achieve high cup definition. Producers in these regions have emphasized intentional variety selection and higher precision in picking and drying, aligning with Ecuador's strategy of positioning itself as a small-volume origin. This approach focuses on competing through differentiated varieties and lot separation rather than scale.

The rise of varieties such as Typica Mejorado in competitions and high-scoring programs has drawn further attention to Ecuador's highland production zones. This success has reinforced Loja's place in the specialty coffee narrative, showcasing Ecuador's potential to produce exceptional and unique coffees on the global stage.

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used 10-25 days after roast
Brew Parameters Dose 20g in the portafilter to extract 44g in the cups in 25 seconds at 93.5 degrees C
Best Freeze Date 10-14 days after roast