Jose Jijón - Putushio Washed

MEET THE PRODUCER | Jose Jijón is the son of acclaimed Ecuadorian coffee producer Pepe Jijón, whose coffees have been featured on our menu many times. At just 19 years old, Jose is working alongside his dad at their high elevation farm in Loja, growing and processing Typica Mejorado cherries at over 2200 meters above sea level. Jose is passionate about coffee and obsessed with processing it perfectly, a feat which he has certainly accomplished with this spectacular washed offering. 

TRUST THE PROCESS | After being handpicked at peak ripeness, whole coffee cherries are sorted for quality before undergoing 24 hours of dry fermentation. Next, they are floated for a second round of quality sorting and thoroughly rinsed before finally being spread out on raised beds to dry.

TAKE A SIP | When hot, this coffee is really giving Ethiopia vibes. It’s intensely floral, like jasmine and lavender. Even the sweetness seems touched by flowers, reminding us of wildflower honey. Complex citrus sings. 

As the coffee reaches a pleasantly warm temperature, both acidity and that honey-like sweetness tick upward. Florality persists, and delicate stone fruit, like white peaches, becomes more prevalent. The texture is soft and the finish is long, reminiscent of black tea. 

When cool, this coffee is downright pretty. All the main characters are still there: florality, complex citrus, and honey. Subtle tropical fruit, like mangoes, emerges. The coffee is still tea-like at this temperature, but it reminds us now of oolong. 

From top to bottom, it’s a truly spectacular cup—our favorite offering from Ecuador, ever. The processing is simple, but also perfect. Everything lines up, resulting in a cup of coffee that leaves us delighted by and confident in the next generation of Jijón producers. 

Origin | Loja, Putushio, Ecuador

Producer | Jose Jijón

Farm | Fincas del Putushio

Process | Washed

Variety | Typica Mejorado

Elevation | 2222 MASL

Produced by Jose Jijón in the Loja region of Ecuador, this Putushio Washed lot showcases the distinct character of the Typica Mejorado varietal. Grown at 2222 masl, the coffee undergoes a washed process, a method typically employed to highlight the inherent clarity and acidity of the bean. When evaluating such profiles, enthusiasts often look for the delicate interplay between floral aromatics and stone fruit sweetness, which can be mapped using a flavor wheel to better identify nuanced notes like jasmine, lavender, and white peach.

This specific offering is roasted by Black & White Coffee Roasters. While washed coffees are generally celebrated for their clean, tea-like profiles, the specific terroir of Putushio provides a unique backdrop for these complex flavors. By focusing on the precision of the harvest and the meticulous nature of the washing process, this coffee serves as a compelling example of high-altitude Ecuadorian production.