Finca Putushio is a collaboration between José Jijón and his father Pepe Jijón. The coffee is processed using the traditional washed method, which involves picking and depulping the coffee on the same day, washing it in fresh spring water, and then slow-drying it on covered raised beds for thirty days.

After climbing the highest peak on every continent, including Mount Everest, Jose Ignacio “Pepe” Jijon turned his passion toward growing exceptional coffee in his homeland, Ecuador. At Finca Soledad in the remote Intag Valley, Pepe cultivates rare varieties—Geisha, Sidra, and Typica Mejorado—using sustainable practices that honor the land and support the community.

Pepe's mission is simple: produce the purest expression of Ecuador’s terroir while inspiring the next generation to pursue bold dreams. Named Sprudge’s 2023 Notable Coffee Producer, Pepe’s journey from summits to soil is about pushing boundaries and creating a legacy rooted in excellence.

Variety: Typica Mejorado
Harvest: Fall 2024
Process: Washed
Elevation: 2222 m