Introduction to the taste of coffee producing areas in Ecuador

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Coffee arrived in Ecuador's Manabi province around 1860, then spread throughout the region, and began to be exported to Europe from the port of Manta in 1905. Ecuador is one of the few countries that grow Arabica and Robusta.

When diseases and insect pests hit the cocoa tree in the 1920s, many farmers began to turn their attention to coffee. Coffee export began to take off in 1935, and the production of 220000 bags in the past increased to 1.8 million bags in 1985. The global coffee crisis occurred in the 1990s, and domestic production inevitably decreased. In 2011, annual production returned to about 1 million bags. Coffee was Ecuador's main export cash crop until the 1970s, but was later replaced by oil, shrimp and bananas.

Ecuadorians consume more instant coffee than fresh coffee. Interestingly, because Ecuadorian coffee is not cheap to produce, instant coffee manufacturers have to import it from Vietnam instead of using local coffee.

One of the reasons for the low reputation of coffee quality in Ecuador is that 40% of the total output is Robusta, and the quality of most Ecuadorian exported coffee is relatively low. To keep costs down, many coffee beans are harvested after they are dried on trees or in the yard, a form of sun treatment known locally as cafe é en bola. This kind of coffee is usually used to make instant coffee, and 83% of the country's exported coffee is tanned. Colombia is one of the major importers because Colombian instant coffee manufacturers are willing to pay higher prices than local Ecuadorian businessmen. This is because Colombian coffee brands are very strong in the export market, so they are also relatively expensive.

Although coffee has a long history in Ecuador, it is not until now that people begin to think that coffee here has great potential. There are absolutely excellent geographical conditions and climate to produce quality coffee. In recent years, it remains to be seen whether the investment in the boutique coffee industry will improve the overall coffee quality in Ecuador in the future.

Production and marketing resume

Few coffee here can be traced back to a single estate, mostly because producers or exporters mix beans from multiple sources. This kind of coffee may come from a large number of coffee farmers, and the quality is sometimes excellent.

Coffee taste

Ecuadorian coffee begins to show its true quality and sweetness, while more complex coffee flavors begin to appear, adding to the taste with a little pleasant acidity.

Producing area

Population: 15224000

2013 production (60 kg / bag): 676000 bags

Ecuadorian coffee is gradually attracting the attention of the boutique coffee industry. Although low-altitude producing areas are less likely to produce excellent coffee, those from high elevations have great potential.