The terminal branches are divided with thick nodes with similar shape to the human metacarpus.

Encenillo is one of the best adapted trees of the sub-páramo, growing between 2500–3300 meters of altitude.

It is often associated with Dendropanax colombianus, Miconia spp., Macleania rupestris, Cavendishia cordifolia, Myrsine spp.

Before the colonial period, encenillo tree was one of the dominant species in the andean forests.

The wood is very appreciated in the timber industry and is used for cooking in the traditional preparation of the cheese arepas.