Ecuador

Coffee has a long history in Ecuador. It was introduced in the early 19th century and became its main export in the early 20th century. Despite the long history, coffee from Ecuador has rarely been included in the list of top quality coffee origins, mostly because of poor harvesting and processing practices. It is hard to reconcile: Like other nearby coffee-growing nations, Ecuador has ideal altitudes and climate for coffee, and a lot of old heirloom Typica variety trees.

But the good news is there have been many quality initiatives instituted in the last 10 years to help farmers create quality coffee, and get better prices. A great Ecuador coffee is balanced, bright, and has a clean taste overall. Ecuador has moderate body, and can feature floral notes on rare occasions. You can read more about the way we source Ecuador green coffee, and link to our videos and travelogues, on our Ecuador Coffee Library page.