What are the Characteristics of Ecuador's Coffee Regions? Are Ecuadorian Coffee Varieties Arabica?

You may not be familiar with Ecuadorian coffee, but Ecuador is actually one of the few countries in South America that produces both Arabica and Robusta coffee. Located between Colombia and Peru in South America, Ecuador has a long history of coffee cultivation, dating back to the early 19th century, spanning nearly two hundred years to this day. Arabica coffee was first introduced to Ecuador in 1952. Currently, Ecuador has 85,000 hectares of Arabica and 110,000 hectares of Robusta.

Ecuador has a special title - "The Equatorial Country" - because the entire country is crossed by the equator. In Ecuador, the Andes Mountains run north to south, with numerous volcanoes, the most famous of which is the world's highest active volcano (altitude 5897m). In fact, Ecuador is the Spanish word for "equator." Due to the use of old traditional harvesting and processing methods, Ecuadorian coffee is not listed among specialty coffees, and therefore is rarely seen.

Ecuador faces the Pacific Ocean. About 900 kilometers west of its coast, near the equator at 90 degrees west longitude, lies the Galapagos Islands, also part of its territory, also known as Colon Island, which produces the famous Galapagos coffee. To protect the natural ecosystem, the Ecuadorian government has designated the islands as a national park and prohibits the use of chemical agents such as fertilizers and pesticides. Therefore, Galapagos Islands coffee is recognized as organic coffee.

Galapagos Islands coffee has a relatively balanced and neutral flavor, moderate body, with a noticeable but pleasant acidity and a special aroma. However, because it is rarely seen on the market, not many people discuss this coffee.

Ecuadorian High Mountain Coffee Characteristics

Ecuador's high mountain coffee is grown at altitudes of approximately 1000-2000 meters, and coffees from different soils have different tastes. Its flavor is quite interesting, with some acidity and bitterness, plus the aroma and sweetness of fruits, grass, and chocolate. For making espresso and drip coffee, Ecuadorian high mountain coffee is an excellent choice because you can taste its rich flavor.

Ecuador is located at the center of the world, which is why Ecuador is called the Equatorial Country. Ecuador's top coffee is also world-famous for its superior geographical location. From Ecuador's capital Quito, driving east for two hours can reach the tropical jungle region, while driving west can reach the seaside. Ecuador is one of the most species-rich countries in the world. Ecuador's geographical diversity can be discovered in any direction.

In addition, there is the charming and unique Galapagos Islands. Ecuador is located in South America, bordering Colombia to the north and Peru to the south. The country has an area of approximately 284,000 square kilometers and a population of approximately 14 million. From the surprisingly smooth Galapagos coffee to the acidic and bitter high mountain coffee produced in Ecuador's LOJA region, to the relatively smooth Galapagos coffee mixed with rich LOJA coffee, we also introduced the Vilcabamba high mountain coffee grown at 1780 meters altitude, and finally presented the Loja Blend premium coffee with chocolate and fruit aromas, slightly bitter and acidic.

Ecuadorian Coffee Forest

It is precisely because of its low latitude, high altitude, and volcanic ash soil - these essential conditions for growing specialty coffee - that Ecuadorian specialty coffee possesses all the necessary conditions for good coffee. Although it has a relatively short history as a coffee-producing region, it is recognized for its faint aroma, allowing one to enjoy nutty aromas and gentle acidity. Ecuador is located on the equator, cultivating coffee in the mountainous regions of the Andes. The eastern side mainly cultivates the lower-priced Robusta variety, while the western side grows the higher-priced Arabica variety.

Ecuadorian coffee beans are uniform in size with nutty flavors. The gentle acidity and mouthfeel are also deeply charming. Relatively speaking, because it doesn't have a prominent personality, it is mostly used in blended coffees. Ecuador benefits from its diverse geographical environment, ecosystems, and climate conditions, allowing different varieties of coffee to be grown in different environments. Each single-origin Ecuadorian coffee has unique characteristics, and the special geographical environment, soil, and climate characteristics can be reflected in the coffee's aroma, acidity, purity, and taste.

Ecuadorian coffee beans have two varieties: Galapagos and Gigante, both characterized by large grains and heavy weight. However, the main coffee variety cultivated in Ecuador is Bourbon. Like Typica, Bourbon is a relatively ancient coffee variety.

Bourbon Variety

An early variant (pre-coffee history) of Typica after being transplanted to Yemen, the bean shape changed from slender and pointed to round. In 1715, after the French transplanted the round beans of Yemen Mocha to Bourbon Island on the east coast of Africa (renamed Reunion Island after the French Revolution), it was named Bourbon.

The round Bourbon beans made their way to Brazil and Central and South America in 1727. In 1732, the British also transplanted Yemen Mocha's round beans to St. Helena Island (later where Napoleon was imprisoned). Bourbon is often the champion in American specialty coffee cuppings. FrontStreet Coffee's daily coffee Brazil and single-origin Brazilian Queen are both Bourbon varieties.

Ecuadorian Coffee Growing Regions

Intag Valley

Located in the western foothills of the Andes south of Guayaquil and the hilly coastal areas of Manabí Province, this area is famous for growing Arabica coffee beans with a perfect balance of acidity, sweetness, and bitterness.

Pichincha Province

Located in northwestern Ecuador, this region mainly grows Robusta coffee beans.

Loja Region

The Loja region is located in southern Ecuador, adjacent to the Andes Mountains, and is one of the highest coffee-growing regions in the world, at altitudes of 1450-2000 meters. It is also an important coffee-exporting city in the country. The coffee bean variety is Typica, processed by the washed method, mostly grown naturally under forest shade. The local high altitude, climate changes, and soil quality are very suitable for coffee growth, possessing many excellent conditions for coffee cultivation.

Galapagos Islands

Located in the waters of Ecuador, South America, directly below the equator, this is a mysterious and charming island group. Many unique species found only here inhabit the Galapagos Islands, which have been declared by UNESCO as "World Cultural and Natural Heritage." Therefore, the law strictly prohibits the import or use of fertilizers, herbicides, pesticides, or all other chemical products. Certified by OCIA and Rainforest Bird Protection as an organic shade-grown environment, combined with the islands' unique climatology, this creates aromatic and rich mouthfeel. Galapagos coffee is like a pearl among specialty coffees, rarely precious yet possessing both floral aromas and rich body. The sweet aftertaste of flowers and fruits, its flavor is completely comparable to the famous Jamaican Blue Mountain and Hawaiian Kona coffee.

Coffee Bean Processing Methods

Ecuador's coffee processing method is mainly the washed method, which can produce cleaner-tasting coffee.

Bean selection → Pulp removal → Fermentation → Washing → Drying → Hulling

First, add a large amount of water to the coffee cherries, wash away the immature fruits and impurities floating on the surface for bean selection, then use a depulper to remove the skin and pulp. Next, place in fermentation tanks for 18-36 hours to allow fermentation bacteria to dissolve the mucilage on the surface of the coffee cherries. After cleaning with clear water, dry in the sun for 1-3 weeks, then use machine drying, and use a huller to remove the parchment, hull, seed coat, and silver skin - quite a tedious process.

Ecuadorian coffee is juicy and complex, with some jam-like flavors, prominent sweetness, medium acidity, and notes of yellow fruits. This is a mixed flavor of drupe fruits, such as peaches, apricots, plums, and other low-acid fruits, but they still have good acidity. When grown at very high altitudes, some good plots will also show rich floral aromas. Ecuadorian coffee has excellent balance, comparable to any specialty coffee.

FrontStreet Coffee Brewing Recommendations

No matter what kind of coffee you brew, the freshness of the coffee beans is very important. FrontStreet Coffee has always believed that the freshness of coffee beans greatly affects the flavor of coffee, so FrontStreet Coffee ships coffee beans roasted within 5 days. Frontsteet's roasting philosophy is "freshly roasted good coffee," ensuring that every customer who places an order receives the freshest coffee when it arrives. The coffee's resting period is about 4-7 days, so when customers receive it, it's at its peak flavor.

For friends who need ground coffee, FrontStreet Coffee kindly reminds you: if the coffee beans are ground in advance, there's no need for a resting period, because during transportation, the pressure from carbon dioxide buildup in the packaging can also make the coffee flavor smoother, so you can brew a cup immediately upon receiving the ground coffee. However, ground coffee needs to be brewed promptly, because ground coffee oxidizes relatively quickly when exposed to air, meaning the coffee's flavor will dissipate relatively quickly, and the coffee won't taste as good. Therefore, FrontStreet Coffee recommends purchasing whole beans and grinding them fresh for each brew to better appreciate the coffee's flavor.

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