Ecuadorian Coffee characteristics of Ecuadorian Coffee production

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Ecuador is located in the northwest corner of South America, with Colombia to the north and Peru to the south. It is also known as the "Equatorial country" because the equatorial zero line crosses the capital Quito.

Although Ecuador covers an area of only 284000 square kilometers, it has four distinct natural landscapes: the Pacific Ocean is rich in seafood to the west, and the east is covered by Amazon rainforest to perfectly preserve the original ecological environment. The central part is run north and south by the Andes to form the backbone of the country; more than 1000 kilometers off the coast of the Canapagos Islands, there are a variety of rare animal species, known as the "living museum and showroom of biological evolution."

The unique natural conditions give Ecuador extremely rich natural resources to produce a variety of special products:

Ecuador has great potential, the coffee produced is exotic, and its quality is worth recommending. However, the biggest problem at present is the output. Ecuador exports only 100 containers (1 container = 40,000 pounds) of washed Arabica coffee each year. A coffee shop imports more than 100 containers of coffee a year, while the rest of Ecuador coffee is poor quality sun beans and robusta coffee. Supply to the huge instant coffee market at home and abroad.

Coffee farmers in southern Ecuador own an average of 1.5 hectares of small farms per person, while there are more large farms in the north.

Most southern farms are organic and produce a wide variety of products, including flowers, corn, kale, bananas, bees, cattle, fish, fruit and coffee. At present, the most difficult challenge for coffee farmers is leaf embroidery disease, which has reduced Colombia's coffee production by 50% in recent years. The easiest way to eliminate leaf embroidery is to use chemicals, but coffee farmers treat it in an organic but difficult way for the sake of environmental protection. in addition, in Ecuador, there is a lack of plant nutrients because of the lack of fertilization. this also affects the quality of coffee and the growth of coffee inner shell and raw beans.

The farms in the north are large, with an average of 15 hectares or more, cultivated with traditional fertilizers and fully developed; the area is lush and very humid, coupled with warm summers, and the conditions are perfect for growing coffee; it is a very interesting place with ancient local aboriginal graveyards, vineyards and experimental farms run by NESPRESSO.

Origin: Ecuador

Production area: Erzamora-Chinchipe province, Zumba city