Are Ecuadorian Coffee Beans Good? What Are Their Characteristics? Clean and Bright Washed Ecuadorian Coffee

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FrontStreet Coffee - Introduction to Ecuadorian Coffee

Ecuador is prone to these subtle changes. Whether due to altitude and the equator, or the jungles to the east and the ocean to the west, slight climate changes can have a huge impact on farmland. In places where fog is often seen in the morning and afternoon sun, sometimes it's shrouded in fog all day, and even in the drying plant it cannot be dried. In some cases, temperature and exposure become too high for coffee farms. To grow coffee of the same quality as in previous years, coffee farmers must invest more time.

Ecuador's coffee growing areas are located in the western hillside region of the Andes Mountains south of Guayaquil, as well as the hilly areas of the coastal Manabí province. The low-altitude areas of Manabí at 500-700 meters above sea level are the largest Arabica-producing region, accounting for about 50% of the country's production. Some Robusta varieties, used for soluble (instant) coffee, are grown in northern Ecuador.

Most Ecuadorian coffee is grown on small farms ranging from 1 to 10 hectares in size. Approximately half of the coffee land is dedicated solely to coffee cultivation, while the rest grows cocoa, citrus fruits, bananas, and mangoes.

Ecuador's coffee processing methods are dominated by the washed process, which can produce coffee with a cleaner taste.

Bean selection → pulp removal → fermentation → washing → drying → hulling

First, large amounts of water are added to the coffee cherries to wash away immature fruits and impurities floating on the surface for bean selection. Then a depulper is used to remove the fruit skin and pulp. Next, they are placed in fermentation tanks for 18-36 hours, allowing fermentation bacteria to dissolve the mucilage on the surface of the coffee cherries. After washing with clean water, they are sun-dried for 1-3 weeks and then machine-dried. A huller is used to remove the inner parchment, hull, and silver skin - a rather cumbersome process.

Knowledge point: In northern Ecuador, Colombian and Castillo varieties from Colombia are grown.

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