Industrial Development of Coffee producing areas in Ecuador what are the characteristics of fine coffee in Ecuador

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Coffee was introduced as a crop in 1860 when plantations were first established in the coastal areas of Manabi province in the Jipijapa region. Ecuador is famous for growing beans for instant coffee, which is still a staple food for many Ecuadorian families. Although large plantations still exist, recent Ecuadorian coffee production is shifting to smaller family farms and specialty beans.

The situation in Ecuador is changing. It is visible when you walk around the city square or on a mountain farm. You can smell it in the street; you can taste it on your tongue.

This is the third wave.

It took us a long time to get here, but it finally arrived-for producers and consumers. We used to say that coffee-producing countries were unprofessional, but this small South American country proved it wrong.

Let me show you the five major contributions of Ecuador's growing areas of expertise.

1. Coffee climate

Ecuador is not a major coffee producer-its neighbours, Colombia and Peru, rather than the spotlight. However, its position on the equator makes it an excellent place to grow coffee.

It is rich in volcanic soil, with temperatures between 20 and 30 °C, average rainfall of 1600 mm during the rainy season and an altitude of 6000 masl (we have the highest peaks in the world, you know).

This means that Ecuador has the ability to produce high-quality crops, as long as they are well cultivated and processed and will not be damaged by pests, disease or bad weather. All it needs is a professional spark.

two。 A passionate producer

In recent years, a small number of producers have successfully carried out professional practice. They have been studying agricultural practices and investing in techniques for processing, drying and storing beans. They have begun to work with small-grain varieties such as Typica, bourbon, SL-28,Catuai, and even replace other crops. They have also received public and private assistance, including local / national governments and international agencies.

All this has helped Ecuadorian producers improve the quality of their crops and become more competitive in international competitions and specialty coffee auctions. In fact, in April, Tony Querio won the Roaster championship in the United States, which was planted by JuanPe ñ an in Hacienda La Papaya, Ecuador.

Of course, not every producer becomes a professional. For most of them, this level of investment exceeds their economic and social resources. However, more and more better production methods are a promising trend-we expect this trend to continue.

Don Alfonso Bravo from Carchi

Don Alfonso Bravo from Carchi grows yellow and red Caturra,Typica and Castillo varieties. Photo: CarlosTob ó n

3. Local specialty roaster

Ecuador's best coffee is no longer sent directly overseas. Specialty coffee roasters began to appear in major cities such as Quito, Guayaquil and Cuenca. They use machines from companies such as Diedrich,Probat,Toper and San Franciscan Roaster Company.

Some of them, such as Traviesa Coffee Roasters, barbecue in their own retail stores, but most work in their own production facilities. Then their beans are sold in coffee shops and food markets in major cities.

Although there are only a few, the fact that specialty Ecuadorian coffee is roasted locally is fuelling the third wave.

Particularly worth mentioning are Traviesa, Caf é V é lez, Isveglio,Dulceria Colonial and Cafe Galletti.

4. The third wave of cafes

The microbubble flat-topped cappuccino is finished with the picture perfect for tulips and rosettas. The Brew bar is equipped with AeroPress,Chemex,V60 and even a siphon. Cold brewed coffee is suitable for hot summer. If you just know where to look, you'll find it in Ecuador.

In addition to a series of vibrant cafes serving the third wave of coffee, we have also seen some big brands of coffee equipment: Slayer,La Marzocco,Nuova Simonelli,Mahlk ö nig and Anfim.

It is worth mentioning that Ecuadorian cafes include:

Quito: Traviesa, the coffee college, Caff è of Isveglio,Xoco, True Caf é, Jincheng, Nanai Cafe, FjordCaf é en, about Intag, Cafe Galetti, El Cafeto,Dulceria Colony, Cafe Guayasamin, Caf é Cathedral, the Coffeeteer

Guayaquil: l ú dicaCoffeeHouse,Sailor Coffee,Masamadre

Cuenca: coffee é ucallacta, PuroCaf é Otavalo

: La Cosecha

Coffee is roasted with special barbecue. It is worth using special brewing method. Photo: CarlosTob ó n

5. Enthusiastic Ecuadorian barista

This year is the third consecutive National Barista Championship and the first National AeroPress Championship in Ecuador. John Romo of Lucia Cafe won the latter, and Diego Mejia will now compete in the World baristas Championship for the second time (learn how to broadcast live or watch the 2015 regular season here).

In the past, baristas were just doing their jobs; now they often see them actively competing for lattes and offering wise advice to customers on beans.

As baristas become more enthusiastic, they seek more knowledge, they gain more experience, and they become better baristas. And, most importantly, they are pushing consumers to recognize the person behind the counter-and the person who serves them.

Passionate baristas are the last aspect of this five-part system that pushes Ecuadorian coffee culture forward-towards higher quality, towards innovation, and towards the third wave.