Putushio Jose Pepe Jijon Typica Mejorado

OriginEcuador

ProcessWashed

Summary

This coffee comes from Finca Putushio in Ecuador, produced by Jose and Jose Pepe Jijon. It is of the Typica Mejorado variety, a hybrid of Bourbon and Ethiopian Heirloom, grown at 2,222 masl in the Putushio region of Imbabura province. The coffee is processed using the traditional washed method: hand-selected cherries are wet fermented, de-pulped, and dry fermented for 24-48 hours, then slow-dried on covered raised beds. The sensory profile features notes of chamomile, nectarine, white grape, with orange and violet aromas, malic acidity, and a juicy, light body. It scored 90.5 points and is optimized for filter brewing.

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Details

FormatBean

Roast profileFilter

DecaffeinatedNo

Cupping score90.5

ProducerJose & Jose Pepe Jijon

Altitude2222 m.a.s.l

VarietyTypica Mejorado

NotesNectarine, Grape, Chamomile

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The roaster

Coffea Circulor

Coffea Circulor is a Swedish roaster obsessed with two things: transparency and seriously high-end coffee. Going since 2005, they specialise in top-tier single-origin lots and wild experimental processing, publishing detail on pricing and supply chain that most roasters keep quiet. They even run their own estate in Kenya alongside partnerships with named producers in Panama, Colombia and Ethiopia. This is on-demand, small-scale roasting for people who want the rare stuff — and their coffees turn up in national barista championships. They ship worldwide (free over 1kg). A splurge-worthy pick if you want some of the most meticulous, boundary-pushing single origin specialty coffee out there.

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