Ecuador - Typica Mejorado, Fincas Del Putushio

Ecuador - Typica Mejorado, Fincas Del Putushio

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jasmine, lemongrass, clementine, kiwi

Weight 100 Grams
Roast Profile Filter & Espresso

Producer: Pepe Jijon & Francisco Vintimilla
Farm: Finca Del Putushio
Location:Loja Province, Ecuador
Variety: Typica Mejorado
Process: Classic Washed
Altitude: 2,222 masl

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Fincas del Putushio in Loja, Ecuador is the newest brainchild of Seven Summiteer and first generation specialty coffee producer Jose Ignacio “Pepe” Jijon, whose initial foray into coffee production is the acclaimed Finca Soledad Intag.

Pepe is esteemed as the first South American to have climbed the highest peak of each continent. It was a feat in tribute to his homeland, Ecuador, aiming to inspire the youth to make their country proud through pursuits demonstrating reverence for nature, perseverance, and determination.

In the world of coffee, his humility, vision, and tenacity are admired, as he sought the counsel of Best of Panama producers and has persisted in coffee farming amid overlapping socio-economic challenges in the country's agricultural sector.

Focused on artisanal production of rare varieties — Geisha, Sidra, and Typica Mejorado — mindfully processed into “irreplicable expressions of time and space,” in Pepe’s own words, he aspires to enduringly achieve the same aims as when he conquered the Seven Summits.

Typica Mejorado is a consistently high-ranking variety in the Ecuador Cup of Excellence.

It was first recognized on a wider global scale in 2023 when a Typica Mejorado produced by Pepe Jijon out of his first farm, Finca Soledad, was showcased by the Taiwan National Barista Champioand finished admirably as Top 4 in the World Barista Championship.

As a variety that reportedly first emerged from the country and its proven potential for exquisite, competition-caliber cup profiles, it is widely regarded as a promising flagbearer for Ecuador’s rising stature in the upmarket specialty coffee niche.

Pepe Jijon’s philosophical approach to coffee cultivation and processing emanates from his deeply personal respect for and understanding of the silent language of nature.

These have led him to realize that the most exquisite, terroir-driven attributes of his farm’s rare varieties are best revealed by gently modulating post-harvest processing variables, such as temperature, time, and pressure, amid the existing weather conditions.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

  • COFFEE-TO-WATER RATIO: 1:15
  • COFFEE GRIND SIZE: Medium to Fine
  • (like table salt; 21-28 clicks in Comandante MK4 and 14-18 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • WATER TEMPERATURE: 93°C-96°C
  • TARGET BREW TIME: 02:30 - 03:00

1. Heat water to 93°C-96°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium to Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!