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Origins & History
Coffee was first introduced to Ecuador in 1860 by Spanish colonists in the Manabí Province (Jipijapa Zone).
Initially grown at lower altitudes, production later shifted to the Andes Mountains, where higher elevations and diverse ecosystems improved quality and yields.
Ecuador was once a major exporter during the early coffee boom, but production faced ups and downs due to economic and agricultural challenges.
Flavor Profiles
Arabica beans dominate Ecuador’s specialty coffee scene, offering nuanced flavors.
Common tasting notes include:
Floral and fruity (especially from high-altitude farms)
Earthy and chocolatey undertones
Balanced acidity with smooth body
Regions like Loja, Manabí, and Galápagos are known for distinctive flavor variations.
Modern Trends
Shift from mass production to small, family-run farms and organic plantations.
Focus on quality over quantity, with Ecuadorian coffee increasingly recognized by global experts.Specialty cafés in Ecuador highlight local beans, boosting domestic appreciation alongside international demand.
| Aspect | Details |
| First introduction | 1860, Manabí Province |
| Main varieties | Arabica (specialty), some Robusta |
| Key regions | Andes (Loja, Pichincha), Manabí, Galápagos |
| Flavour notes | Floral, fruity, chocolatey, earthy |
| Annual exports | ~506,000 60kg sacks |
| Market trend | Rising specialty recognition, artisanal farms |
Brewing Tips
Pour-over or French press methods highlight floral and fruity notes.
Espresso brings out chocolate and earthy undertones.
Best enjoyed freshly ground to preserve aromatic complexity
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