PUTUSHIO TYPICA MEJORADO WASHED

Description

This is one of the coffees I have been most excited to bring to Newbery Street. I first heard about this farm back in 2020, when I had the opportunity to taste coffee from Pepe Jijón and his family while I was in Thailand. That first experience stayed with me. Over the years, our paths continued to cross. We met through the SCA trade show starting in 2022, and eventually met again at the Spain Coffee Festival 2026. One thing I have always loved about Pepe is his energy. Every time you are around him, you can see his incredible smile, and somehow, I will always hear him shout: “PACKKKKKK!” I have followed Pepe and the Jijón family’s work for years, watching how they continue to push Ecuadorian coffee forward and explore how far they can take coffee through farming, genetics, and processing. Today, I am incredibly grateful and honored to finally roast and share one of their coffees with you. For the 2026 harvest, we were fortunate enough to receive two coffees from the Jijón family. The first is a Typica Mejorado from José Jijón’s Finca Putushio, and the second is a Sidra from Finca Soledad. We decided to launch José’s coffee first because we wanted to take this opportunity to showcase his work and introduce you to the next generation of the Jijón family. Please allow me to introduce Finca Putushio, the farm of José Jijón, son of renowned Ecuadorian producer Pepe Jijón. José spent much of his life learning and working alongside his father at Finca Soledad. Today, he is building his own path through Finca Putushio, carrying forward the family’s commitment to exceptional coffee while developing his own expression of Ecuadorian terroir. This particular lot is a Typica Mejorado, grown at an incredible 2,222 meters above sea level. At this elevation, the coffee develops slowly, allowing for a beautiful combination of sweetness, structure, and harmonious acidity. Compared with the coffees from Pepe’s Finca Soledad, this lot has its own distinct character, shaped by José’s farm, its elevation, and its unique environment. For us, the traditional washed process is the perfect way to showcase this coffee. With the fruit removed and the coffee carefully washed and dried, the process allows the character of the variety and the terroir to come forward with clarity. This is also a micro lot from the 2026 harvest. Being able to roast and share a coffee from José’s farm at this stage of his journey is something we truly value. This coffee is not only special because of where it comes from. It is special because of the story behind it, the people who produced it, and the next chapter José is beginning to write. I am incredibly excited to finally put this coffee into the roaster and share it with you. We are honored to have Finca Putushio on the Newbery Street lineup, and we cannot wait for you to experience José’s coffee with us. Origin: Finca Putushio, Loja, Ecuador Producer: José Jijón Process: Washed Roast Profile: Light Variety: Typica Mejorado Altitude: 2,222 m.a.s.l. Tasting Notes: White Floral, Bergamot, Orange Blossom, Honeysuckle, Mandarin Orange, Lemon, Brown Sugar, Clean and Bright Size : 4oz. (113g) Coffee beans roasted by Newbery Street Coffee Roasters in Greater Boston ------------------------------------------------ Coffee: 15g Grind Size: Medium Brewer: OREA O2 with Kalita Wave 185 Water: 92'C (Boston tap water with ZEROWATER: TDS 000) Ending Time: ~2:00  Time (s)  Add Water (g)  Total (g) 0:00 50 50 Circle Pour 0:30 60 110 Center Pour 0:50 70 180 Center Pour 1:20 70 250 Center Pour