Part of the Squall series, this series features more exotic coffees.

Ecuador – Fincas Del Putushio, Jose Jijón

Origin: Loja, Putushio, Ecuador
Producer: José Jijón
Farm: Fincas Del Putushio (San Pedro & Francisco plots)
Variety: Mejorado
Process: Washed
Altitude: 2,222 masl
Roast Level: Light
Contents: 200g

Tasting Notes: 🍐 Juicy Pear · 🌸 White Florals · ☁️ Marshmallow

ABOUT THE PRODUCER

At just 19 years old, José Jijón is already charting a remarkable path in specialty coffee. The son of renowned producer Pepe Jijón of Finca Soledad, José has grown up immersed in coffee — learning cultivation, processing, and the art of precision from one of Ecuador’s most visionary farmers.

This is our third crop from Putushio with José, and it represents an exciting new chapter for the Jijón family legacy. Together with his father Pepe and his brother Francisco, José operates Fincas Del Putushio, a sister-farm project nestled in the highlands of Loja. Small in scale but mighty in ambition, these farms embody the next generation of Ecuadorian coffee farming: experimental, sustainable, and quality-obsessed.

PROCESSING

This Mejorado lot—a prized hybrid of Typica and Bourbon—was hand-picked at full ripeness and depulped the same day. The coffee then fermented overnight in dry parchment before being washed with clean spring water and slow-dried on covered raised beds for about 30 days.

The result is a beautifully structured washed coffee: clean, bright, and aromatic, with a balance of floral complexity and sweetness that shines through every cup.

THE CUP

This year’s harvest is truly special: a sweet and luminous washed Mejorado with an effervescent acidity that sparkles on the palate. Expect delicate florals, a honey-like sweetness, and crisp fruit tones of green apple and citrus.

A coffee that’s vibrant, youthful, and full of promise — much like the producer himself.

What is the roast recency?

September doesn't advertise a roast preference to Filter or Espresso, instead they are roasted to bring out the best of the bean itself.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.