Coffee’s Role in Ecuador
Ecuador has been growing coffee since 1860 and reached peak production in the 1980’s, where as many as 1.8 million bags of combined Robusta and Arabica were grown. Nowadays, coffee production has dropped significantly to 700,000 60 KG bags, with the majority being Robusta. In terms of world coffee production, Ecuador now accounts for less than 1%. Most Ecuadorian coffee is grown on small farms, from one to ten hectares, and about half a million people still depend on coffee for their livelihood in Ecuador.
Regions & Cup profile
In Ecuador, coffee production mostly occurs in the coastal provinces, as well as in the Amazon and the Sierra Mountain area. To say high quality Ecuadorian Arabica coffee is rare is an understatement—Ecuador’s coffees are juicy and complex, with a lot of jam notes, sweetness, medium acidity, and yellow fruit flavors.