Coffee from Ecuador

Coffee was Ecuador’s main export crop until the 1970s, but these quantities were largely made up of poor quality Robusta that has led to a less stellar reputation than other South American origins.

The climate and altitude of Ecuador is extremely diverse, yet coffee is grown in 23 of its 24 provinces with both Arabica and Robusta farmed widely. The high altitude Andean regions of Loja and El Oro which border Peru have the best potential for excellent specialty coffee, with volcanic soil providing perfect growing conditions.

The majority of growers of specialty Ecuadorian coffee operate small 2-3 hectare farms, and lots are drawn from groups of producers, so both yield and traceability remain a challenge. The quality of the coffee, though, has seen huge improvement: sweet, complex and definitely worth a try.