Ecuador, a South American country, possesses great natural advantages when it comes to coffee cultivation.
As one of the few coffee-producing regions that is located directly along the equator, Ecuador grows its coffee across three distinct ecosystems that allow for the diverse altitude and climatic conditions needed to grow different varieties.
Yet, it’s only now that the country’s coffee potential is being recognised.
Let’s dive a little deeper into the world of Ecuadorian coffee to understand more about the region and what the coffee is like.
History
Ecuador was already an established source for cocoa with a strong presence at the global level.
Since a lot of the country’s agricultural efforts were directed towards the cultivation of cacao plants, when arabica coffee was first introduced in the 19th century, coffee wasn’t a priority.
As decades passed, the 1930s brought a crisis in the cocoa industry - prices fell drastically, plant diseases impacted yield, and this singular dependence on cacao as the export crop meant that the industry took a severe hit. This compelled farmers to switch to coffee for economic purposes.
During the 20th century, the main objective was to grow coffee in volume to cater to export needs. That meant quality cultivation took a back seat. A lot of the coffee they grew was robusta and low-grade arabica.
Ecuador’s landscape - with altitudes reaching 1800 metres above sea level, plenty of rich volcanic soil, and consistent year-round daylight - was everything the region needed to grow high-quality arabica. But poor access to markets prevented Ecuador’s coffee industry from growing the way its neighbours’ did.
It’s only in the late 2000s and early 2010s that Ecuador made an entry into the specialty coffee market. This move was driven by small producers, NGOs, and export partners.
Today, the volume of coffee produced in the country has shrunk significantly, with only 50% of domestic demand being met by the coffee grown in Ecuador. That said, they are gradually gaining a foothold in specialty circles and international markets as a niche origin.
Trends
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The shift toward high-quality arabica production saw a major change in Ecuador’s coffee industry. Varieties like Typica Mejorado, Bourbon, Caturra, Sidra, and Gesha are now being cultivated with producers focusing on altitude, selective picking, and farm-level processing.
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There’s also a rise in experimental and controlled processing. By experimenting with yeast inoculation, fermentation time & temperature, coffee producers can create washed, honey-processed & anaerobic lots.
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Lastly, domestic coffee culture has also changed for the better. Cities like Quito and Cuenca have witnessed an emerging trend of specialty cafés and roasteries that build interest in coffee consumption and strive to expand the local community.
Characteristics
Ecuadorian coffee is hailed for producing high-clarity cups with medium to bright acidity. They are clean and elegant instead of being too heavy.
If you want to understand them in the context of origins that are popular, one would say coffee from Ecuador is typically less heavy than a Colombian coffee and not aggressive as a Kenyan coffee. They tend to be linear and refined.
A washed-processed Ecuadorian coffee has a pronounced presence of florals. Whereas, if you find anaerobic lots, you’ll notice that there are hints of tropical fruit and spice in them.
Common flavour notes across Ecuadorian coffee are stonefruit, apple, floral, and citrus. As for body and sweetness, they tend to be balanced with a brown sugar or honey-like sweetness and a smooth mouthfeel.
These coffees perform really well as light roasts.
Have you tried coffee from Ecuador? Let us know what you thought of it.