Cultivation of Low-Yield Organic Coffee Beans in Ecuador and Flavor Characteristics of Ecuadorian Coffee Beans

Ecuadorian Organic Coffee Cultivation and Flavour Characteristics

What are the cultivation conditions behind low-yield Ecuadorian organic coffee, and what flavours do Ecuadorian beans show?

Ecuador is a South American country that includes islands. It has a long history of coffee cultivation, dating back to the early 19th century. Coffee has never been listed as a major economic source there, certainly not alongside bananas, oil, and shrimp. But the mountainous regions within the country have sufficient altitude, microclimate variation, and ideal soil quality, making it a perfect location for producing great coffee. For this reason, various organic associations have entered Ecuador, providing professional technical education, helping to build new processing equipment, and insisting on high standards of organic production. It is considered an appealing introductory bean among coffee enthusiasts.

Located between Colombia and Peru, with the equator passing through it, Ecuador is one of the few South American countries that produces both Arabica and Robusta coffee. In fact, "Ecuador" means "equator" in Spanish. Because it uses traditional harvesting and processing methods, Ecuadorian coffee has not been listed among specialty coffees, which is why it is generally less commonly seen and less familiar. Ecuador faces the Pacific Ocean, and about 900 kilometers west of its coast, near the equator at 90 degrees west longitude, lie the Galapagos Islands, also its territory and otherwise known as Colon Island, which produces the famous Galapagos coffee. To protect the natural ecosystem, the Ecuadorian government has designated the islands a national park and prohibits the use of chemical fertilizers, pesticides, and other chemical preparations. Galapagos coffee is therefore recognised as organic. Its flavour is relatively balanced and neutral, with moderate body, a noticeable but pleasant acidity, and a special aroma. Because it is rarely seen on the market, however, not many people discuss it.

The equator-crossing country is one of the few in South America to produce both Arabica and Robusta. Hacienda El Tundo grows coffee at an altitude of 2,100 meters, and its excellent growing environment allows Typica, one of the two great native varieties of ancient coffee, to show rich, solid dark berry, blackberry, blackcurrant, and grape flavours in the cup. It has fresh citrus flavours, the sweetness of cranberries and plums, cherry aroma, and an overall bright, juicy, solid acidity with rich layering.

Ecuador's coffee cultivation area reaches 305,000 hectares, of which Arabica accounts for 68% and Robusta for 32%. Coffee, cocoa, and bananas are Ecuador's three major traditional crops; they not only provide income for farmers but also bring foreign exchange to the country and are important crops for employment and social stability. After international coffee prices crashed around 2000, Ecuador's coffee cultivation gradually shrank and its share of world production declined, until by 2009 Ecuadorian coffee accounted for only one percent of the world total. Its coffee exports, however, have gradually increased, mainly because Ecuador's instant coffee processing industry is well developed; besides domestic production, the country still imports foreign coffee for processing and re-export. The value of Ecuador's coffee exports has risen year by year since 2002, reaching over $170 million in coffee-related product exports in 2010. About 85% of Ecuador's coffee plantations are run by small farmers who lack technical guidance and whose old tree varieties are mostly un-renewed, resulting in very low average yields and difficulty maintaining quality.

Because there are so many small farmers, many of whom have not joined coffee associations, Ecuador's actual production is hard to pin down. Total production figures compiled by the National Coffee Association (COFENAC) often hardly reflect reality, and there have even been curious cases where export volume exceeded production volume. According to statistics from Ecuador's Export Promotion and Investment Bureau, the country's total export volume in 2010 was about 40,955 metric tons. By weight, 45% was processed coffee, commonly known as industrial coffee, meaning extracted concentrate or instant coffee, and 55% was coffee beans. By value, however, industrial coffee accounted for 65% of exports while beans accounted for only 35%, which shows how important the processing industry is to Ecuador's coffee sector. Ecuador's plantations are generally not large: about 80% of coffee farmers cultivate less than 5 hectares, 13% between 5 and 10 hectares, and only 7% more than 10 hectares. According to statistics, of the country's roughly 300,000 hectares of cultivation, 20% is illegally occupied. Data from Ecuador's coffee association indicates that the country's most important coffee-producing region is MANABI Province.

Flavour Profile

Dry aroma: special citrus and dark berry notes. On the palate it presents rich, solid dark berries, blackberries, blackcurrants, and grapes, fresh citrus flavours, the sweetness of cranberries and plums, cherry aroma, and an overall bright, juicy, solid acidity with rich layering.

FrontStreet Coffee Recommended Brewing

Filter: Hario V60
Water temperature: 90 degrees C
Grind size: Fujisaki 3.5
Brewing method: water-to-coffee ratio 1:15, 15g of coffee. First pour 25g of water, bloom for 25 seconds. Second pour to 120g, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly up to 225g. Extraction time approximately 2:00.

Analysis

A three-stage brewing method clearly distinguishes the front, middle, and back-stage flavours of the coffee. Because the V60 has many ribs and drains quickly, pausing during the pour extends the extraction time.

FrontStreet Coffee Recommendation

Ecuador shares a border and a great deal of growing character with Colombia, so if its bright, juicy, berry-forward profile appeals to you, FrontStreet Coffee's Colombia Huila is an easy next step. Huila, in the southern part of Colombia's central range, is the country's best-known specialty region, and its coffee grows above 1,500 meters in a landscape of surrounding hills where the country's most important rivers meet, bringing abundant water and humidity. Medium-dark roasted, FrontStreet Coffee's washed Huila highlights black chocolate, nutty sweetness, moderate oils, and a full body, and it works in a pour-over or French press as well as a moka pot or espresso machine.

For something more innovative, FrontStreet Coffee's Colombia Sidra from the Frontera estate uses an anaerobic natural process that transforms the beans into richer tropical fruit aromas. Medium-light roasted, it pours with complex notes of passion fruit, grape, apricot, and dried fruit.