Coffee came relatively late to Ecuador, arriving in around 1860 in the province of Manabí. Coffee production spread throughout the Country and by around 1905 exports to Europe began from the port of Manta. Ecuador is one of the relatively few Countries to grow both Arabica and Robusta coffee.
Source: “The World Atlas of Coffee” Second Edition, Author James Hoffmann.
Capital: Quito
Population: 18’000’000
Annual Production: 100’000 60kg Bags
Land under Coffee: 30’000 Hectares
Harvest: May – September
Coffee Varieties: Typica, Caturra, Robusta, Bourbon
Tasting Profile: Complex Flavors – Sweet – Medium to High Acidity
Growing Altitude: Central Standard / High Grown / Strictly High Grown
(350 m – 2100 m / 1100 ft – 6900 ft)
Processing Method: Wet (Washed)