Jose Jijon - Washed Mejorado

DETAILS

Farm: Fincas del Putushio
Region: Loja, Ecuador
Variety: Typica Mejorado
Process: Washed
Altitude: 2222 MASL
Producers: José & Pepe Jijón

Tastes Like — Clementine 🍊 • White Tea 🍵 • Violet 💜

The return of more breathtaking Mejorado from Pepe and José Jijón—and this time from their new, ultra–high-altitude farm, Putushio.

Perched at 2222 MASL, Putushio is a mountain that looms beside the farm itself, a place rich with rugged terrain and ancient history. Archaeological artifacts found in the area date back more than 3,000 years, adding to the mysterious, almost sacred atmosphere. Pepe often describes Putushio as “mystical,” and the coffees emerging from this new project seem to echo that sentiment—pure, luminous, and deeply expressive.

This washed Typica Mejorado is a stunning example of terroir clarity. In the cup, we’re tasting bright clementine, delicate white tea, and floral violet, all wrapped in the elegance and precision that define the Jijón family’s work.

ABOUT THE PRODUCERS

Fincas del Putushio is a collaborative project between Pepe Jijón and his son José, representing the next evolution of the Jijón family’s legacy. José, now running his own parcels with guidance from Pepe, carries forward the same meticulous, curious, and deeply intentional approach to coffee cultivation and processing.

Among the treasures emerging from their farms is Typica Mejorado, a variety with a legendary origin story. As the tale goes, its seedstock was spirited away from the Ecuadorian Coffee Research Lab decades ago—genetic material with Ethiopian landrace roots that evolved into a cultivar reminiscent of Typica, but more layered, more aromatic, and simply more. The name Mejorado—“improved”—captures that spirit perfectly.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 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 - should we have any left in stock!). 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.

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!