This coffee's story 

High up in the mountains of Loja, Ecuador, at around 2,222 metres above sea level, Fincas Putushio is a project built around a shared obsession with exceptional coffee. It brings together Francisco Vintimilla, founder of Surya, and the Jijón family: Pepe Jijón, his wife Kassandra, their daughter Monique, and their son José Jijón. Together, they're exploring what happens when the right people, the right place, and a lot of dedication come together. Pepe is probably best known for his work at Finca Soledad, which he established in 2010, and for being the first South American to climb the Seven Summits. That same curiosity, determination, and willingness to push boundaries is very much part of his approach to coffee. Francisco, meanwhile, was one of the first to cultivate coffee in the area and has played an important role in supporting the local community, helping improve access to water, roads, and infrastructure.

And then there's José, the next generation of the Jijón family. Having grown up surrounded by coffee at Finca Soledad, he's now bringing his own ideas, curiosity, and perspective into the family's work. It's this combination of experience, fresh thinking, and a genuine love for what they do that makes Fincas Putushio so interesting to us.

Fincas Putushio is located near the Putushio mountain in Ecuador's Loja province. The area is known for its rugged landscape, high altitude, and relatively dry climate. The project includes Surya, established in 2012, and San Pedro, established in 2018. Both farms sit at the foot of the mountain, where the particular combination of altitude, climate, and soil creates an exciting environment for growing coffee. The team focuses on varieties such as Typica Mejorado, Geisha, and Sidra, with a particular emphasis on expressing the character of the land rather than covering it up.

For us at Ordinary, this collaboration feels particularly special. We're a very young roastery ourselves, and with our Head of Roastery, Jonas, being just 20 years old, we're quite literally part of a new generation of coffee roasters. That's why we find it especially exciting to work with projects where a younger generation is bringing fresh ideas and perspectives into coffee production. Seeing José Jijón continue his family's work while developing his own approach is something we can really relate to. Different sides of the coffee industry, but a similar curiosity and desire to keep learning, experimenting, and getting better at what we do. Of course, none of that would mean much if the coffee wasn't outstanding. And it absolutely is. What we love about Fincas Putushio is the combination of experience and new perspectives, traditional processing and incredible precision, and above all, a genuine respect for the coffee itself. We're really happy to be working with people who share that mindset, and even happier to be able to share their work with you. 

Processing 

The approach to processing at Fincas Putushio is surprisingly simple, but incredibly precise. Most coffees are traditionally washed. Ripe cherries are carefully selected, pulped on the day of harvest, and washed using fresh spring water. What makes their approach particularly interesting is the drying process. The coffee is slowly dried on shaded raised beds for around 30 days, allowing it to develop gradually while preserving its clarity and delicate characteristics.

No unnecessary tricks, no processing just for the sake of processing. Just a lot of patience, attention to detail, and an understanding of the coffee they're working with. The result is exactly the kind of coffee we love: elegant, clean, sweet, and full of character.