Jose Jijon

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.