Ecuador is a new comer to the coffee world. Its first trees were planted in 1952. While new to the game, they grow Arabica coffee and produce quality coffees.  Many connoisseurs note a difference in quality among their seasonal crop. Home buyers should be aware most of the good coffee is picked during the June harvest and there is a noticeable drop in quality with their later harvests.

Ecuadorian coffee is graded by size with beans classified as Galapagos and Gigante. Both classifications denote beans that are large and heavy.  While they mainly grow Arabica beans, Ecuador is one of the few South American countries now growing Robusta coffee. Due to the lack of land suitable for growing the higher quality Arabica beans, most growth in the Ecuadorian coffee market is coming from Robusta plantations.

Notable/Specialty Coffees

The best Arabica beans come from the Highland Andes. Look for coffees from farms in that area.  The highest regarded Ecuadorian coffee comes from the Chanchamgo Valley.

FLAVOR PROFILE

Flavor: Balanced with vibrant flavors

Roast: medium to high; better as blending than standalone coffee

ACIDITY 5

BALANCE 7

BODY 3