This is a stunning lot from Pepe and Francisco, produced in one of the most unique microclimates we have seen in coffee cultivation. Their incredible farm sits on a high-elevation bluff in a dry climate, yet benefits from a natural abundance of water. In the cup we find a nuanced and elegant profile of dragon fruit, honeydew, and rose water.
Mejorado
Putushio, Loja
2,200 masl
May, 2025
Hand-picked at peak ripeness. Held in-cherry in an oxidized environment for two days. De-pulped. Dry-fermented overnight. Washed. Dried on raised beds.
ABOUT JOSE & PEPE JIJÓN AND FRANCISCO VINTIMILLA
Fincas del Putushio is a collaborative project between Pepe Jijón and Francisco Vintimilla, two producers deeply committed to quality and community. Located in the Equinoctial Andes, the farms of Surya and San Pedro sit at high elevations in a dry, rugged landscape ideal for producing exceptional coffee. Francisco—known locally as “Red Horse”—was the first to plant coffee in the area and has worked tirelessly to support his community by building roads, improving water access, and fostering unity. Pepe, whose biodynamic farm Finca Soledad is known for its biodiversity and social impact, brings years of experience cultivating high-quality varieties and refining processing. Together with their families, Pepe and Francisco are growing Typica Mejorado and other promising varieties, using classic washed processing and slow drying to showcase the potential of this remarkable terroir.
ABOUT MEJORADO
Mejorado is a very unique variety mainly grown in Ecuador. Though it is colloquially known as Typica Mejorado, we now know — thanks to genetic testing by World Coffee Reseach — that it is actually a Bourbon variety cross-pollinated with an Ethiopian Landrace variety.
Pricing Details
Farm Gate
$60.00/KG
DDP (INCL. 10% TARIFF)
$75.42/KG
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.