Ecuadorian Organic Coffee Beans: Flavor Profiles and Characteristics from Ecuador's Coffee Regions

Introduction to Ecuador's Coffee Industry

When discussing South American coffee regions, countries like Panama, Colombia, Costa Rica, and Brazil immediately come to the minds of coffee enthusiasts. However, Ecuador—known as the country with the highest altitude for Arabica coffee cultivation—has quietly stood in the shadows of these coffee-producing giants. In this article, FrontStreet Coffee explores why Ecuadorian coffee hasn't been prominent in the specialty coffee market.

Ecuador holds a special title as the "Equator Country" because the entire nation is crossed by the equator. In Ecuador, the Andes Mountains run from north to south, with numerous volcanoes, including the world's highest active volcano (at an altitude of 5,897m). Thanks to its low latitude, high altitude, and volcanic ash soil—essential conditions for growing specialty coffee—Ecuador's specialty coffee possesses all the necessary elements for producing exceptional coffee.

Historical Development of Coffee in Ecuador

Coffee was introduced to Ecuador in the 19th century. The first coffee plantations were established in the 1860s in the coastal areas of Manabí Province. As one of the most biodiverse countries on Earth, Ecuador's unique ecosystem provided an ideal environment for the plant to thrive, and coffee quickly became one of Ecuador's main export commodities.

It wasn't until the late 1920s, when the cocoa industry was threatened by disease, that coffee became Ecuador's primary commercial crop. Even then, coffee remained largely an afterthought in the national economy, with production declining significantly during the price crisis of the 1990s. In the early 2000s, Ecuador's economy relied primarily on oil, with agriculture playing a smaller role compared to many other coffee-growing countries.

Recent Development in Ecuador's Coffee Cultivation

Ecuador is one of only 15 countries that produce both Arabica and Robusta coffee varieties. In recent years, due to new specialized practices and the efforts of local farmers and roasters, Ecuador's coffee industry has taken off again. Restoration of old plantations and replacement of old, low-yield trees have begun to restore the country's production. Due to international demand for high-quality coffee, this growth has primarily affected Arabica coffee plantations and specialty coffee farms. As a lower-yield variety with lower caffeine content, Arabica coffee is used for specialty coffee. In contrast, Robusta coffee has high yield and high caffeine content and is used only for blending espresso and instant coffee. Although Ecuador's popular Robusta coffee varieties still outshine Arabica in terms of production, the former's output is actually beginning to decline for the first time.

In 2016, at the US Roasting Championship, Tony Querio of Spyhouse Coffee roasted a perfect Ecuadorian classic coffee and won first prize. At the 12th Golden Cup held in Quito, Ecuador in 2018, Arabica coffee purchased by a Korean company broke the country's previous price record. This indicates that although Ecuador's specialty coffee production is still small compared to neighboring countries, recent focus on quality is beginning to bear fruit.

Challenges Facing Ecuador

Ecuador's selective harvesting is particularly difficult: because the country is located on the equator, coffee needs to be harvested year-round.

The country's altitude ranges from sea level to over 2,000 meters—the wide variation in terrain and climate, combined with specific challenges related to its equatorial position, presents a unique but not impossible challenge. A single branch often contains all stages of coffee development: unripe coffee berries, ripe coffee berries, and coffee flowers blooming simultaneously. This forces farmers to continuously pick coffee while processing to obtain sufficient export volume, leading to increased labor costs due to the extended harvesting period.

Another challenge is Ecuador's subtle climate changes. Whether due to altitude and the equator, or the eastern jungles and western oceans, 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 can be shrouded in fog all day, and even in drying plants it cannot be dried. To grow coffee of the same quality as in previous years, coffee farmers must invest more time.

Coffee Growing Regions

In fact, Ecuador's coffee plantations are generally not large, with about eighty percent of coffee farmers cultivating areas below 5 hectares, 13% between 5 to 10 hectares, and only 7% with plantations over 10 hectares. According to statistics, among the country's approximately 300,000 hectares of planted area, twenty percent of coffee plantation land is illegally occupied.

Loja Region

The Loja region in southern Ecuador, adjacent to the Andes Mountains, is one of the highest coffee growing areas in the world, with altitudes ranging from 1,450-2,000 meters, and is also an important coffee export city in the country. The coffee bean variety is Typica, processed using the washed method, and mostly grown under natural shade cultivation. The local high altitude, climate changes, and soil quality are very suitable for coffee growth, possessing many excellent conditions for coffee cultivation.

Galapagos Islands

Coffee beans produced on the Galapagos Islands are organic coffee beans, thanks to the unique ecological environment of volcanic soil and microclimate, combined with no use of any fertilizers and pesticides, they are recognized as natural green specialty coffee. This naturally grown coffee has a mild taste with light floral and fruity notes and caramel aroma. It is understood that the Galapagos Islands are approximately 1,000 kilometers from Ecuador's mainland, located at the intersection of the eastern Pacific Ocean and three major ocean currents.

Intag Valley

The western foothills of the Andes Mountains south of Guayaquil and the hilly areas of the Manabí Province coast are famous for growing Arabica coffee beans, which have a perfect balance of acidity, sweetness, and bitterness.

Pichincha Province

Located in the northwestern region of Ecuador, it mainly cultivates Robusta coffee beans.

Ecuadorian Coffee Flavor Profile

Due to its geographical location, Ecuador's climate varies by region, with different temperature and rainfall patterns. Highland areas tend to be mild and cool, with continuous growth associated with higher northern latitudes, while coastal areas are warm and tropical with fertile soil. FrontStreet Coffee believes that when grown at high altitudes, coffee beans exhibit rich fruit acidity. Ecuador's coffee is juicy, complex, with some jam-like flavors, prominent sweetness, medium acidity, and notes of yellow fruits.

Coffee Varieties

Ecuadorian coffee beans have two varieties: Galapagos and Gigante, both characterized by large grains and heavy weight. However, the main coffee variety grown in Ecuador is Bourbon.

Early (pre-coffee history) Typica was transplanted to Yemen and later mutated, with the bean shape changing from slender and pointed to round. In 1715, France transplanted the round Yemen Mocha beans to Bourbon Island on the east coast of Africa (renamed Réunion Island after the French Revolution) before naming it Bourbon. The round Bourbon beans were辗转传到 Brazil and Central and South America in 1727. In 1732, Britain transplanted Yemen Mocha to St. Helena Island (later the place where Napoleon was imprisoned), which were also round Bourbon beans. Bourbon is the consistent winner of American specialty coffee cupping competitions.

Coffee Bean Processing Methods

Ecuador's coffee processing method is mainly the washed method, which can produce coffee with a cleaner taste.

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

First, add a large amount of water to the coffee berries, wash away the immature fruits and impurities floating on the water surface for bean selection, then use a pulping machine to remove the skin and pulp. Next, place in a fermentation tank for 18-36 hours, allowing fermentation bacteria to dissolve the mucilage on the surface of the coffee berries. After cleaning with clear water, dry in the sun for 1-3 weeks, then dry with a machine. Use a hulling machine to remove the inner pericarp, hull, and silver skin. The process is quite tedious.

FrontStreet Coffee Roasting Recommendations

FrontStreet Coffee considers that Ecuadorian high-altitude grown coffee beans have rich fruit acids. To highlight the sweetness and fruit acidity of coffee beans from this region, FrontStreet Coffee's roasters recommend using a light to medium roast.

Most Ecuadorian coffee beans grow in high-altitude areas, where the maturation speed of coffee fruit slows down, thus producing more sugar, resulting in more complex sweetness in coffee beans. At the same time, this also leads to harder and denser coffee bean texture, commonly known as hard beans.

Hard beans have better ability to absorb heat (reaction to heat) than soft beans, so their flavor development is more complete. On the other hand, because hard beans have high density and high moisture content, they also hinder heat transfer. Therefore, FrontStreet Coffee's roasters suggest using higher heat and higher bean drop temperature during roasting.

FrontStreet Coffee Brewing Recommendations

FrontStreet Coffee recommends using the V60 conical filter. The V60 has a large opening, and its unique spiral ribbed design allows air to be discharged more easily, thereby improving extraction quality. The taste may not be rich enough, but its high concentration brings out prominent acidity and obvious aroma, which is one of its major characteristics.

Water temperature: 90-91°C
Grind size: Fine sugar size / 20# sieve screen 80%
Coffee to water ratio: 1:15
Coffee amount: 15 grams

For the brewing technique, FrontStreet Coffee adopts segmented extraction, that is, three-stage water pouring. First, pour 30ml of water for a 30-second bloom. Second, use a small stream to pour water in a circular motion to 125ml, then stop. Wait for the water level to drop before slowly pouring again, with even speed, keeping the water level not too high. Finally, pour to 225ml and stop. The extraction time is 2 minutes to 2 minutes 10 seconds (including bloom time).

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