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Since the 1860s, Ecuador has been a benchmark in coffee cultivation, particularly in the coastal lowland province of Manabí. During this period, Ecuador took advantage of its strategic location to enter the coffee boom, exporting up to 2 million bags a year from the port of Manta to the European market. This boom coincided with the growth of the cocoa industry, which transformed many coastal landowners into millionaires.

Challenges in the History of Ecuadorian Coffee

Despite the boom times, the history of Ecuadorian coffee has not been without its challenges. During the global coffee crisis of the 1980s and 1990s, coffee prices experienced a sharp drop. The entry of competitors, such as Vietnam, flooded the market with robusta coffee of inferior quality and at lower prices. This market shift led to a prolonged period of decline for the coffee industry in Ecuador, as landowners opted for more profitable agricultural alternatives.

The Resurgence of Ecuadorian Coffee

Today, we are witnessing an exciting resurgence of the coffee industry in Ecuador. What has brought about this change? Today's coffee lover trends are leaning towards complex, high-quality flavours. Consumers are looking for unique experiences with authentic stories to tell, and that is precisely what Ecuador offers.

The Coffee Growing Regions of Excellence

Ecuador, with its generous equatorial climate, allows coffee to be grown all year round, from sea level to altitudes of 2000 metres. The country is distinguished by its biodiversity, which is home to a variety of ecosystems and microclimates ideal for coffee cultivation. The combination of regular rainfall, rich volcanic soils, natural shade and pure water sources is found throughout much of Ecuador's territory.

In Ecuador, coffee varieties such as Bourbon, Typica, Caturra and Sidra are grown, and the highest quality coffee is usually found in the following regions:

1. Coastal Lowland Region
- The provinces of Manabí, Guayas and El Oro contribute more than half of Ecuador's total coffee production.

2. Northern Highlands
- The provinces of Pichincha, Imbabura and Carchi are known for their excellent arabica coffee, especially the Intag Valley, which offers a coffee with a balance between acidity, sweetness and bitterness.

3. Southern Highlands
- The provinces of Loja, Azuay and Zamora Chinchipe produce arguably the best specialty high-altitude coffee in Ecuador. Loja is distinguished by its arabica coffee with defined acidity, medium sweetness and delicate aroma.

4. Rainforest
- The provinces of Napo and Orellana, in the Amazon region, are mostly dedicated to the cultivation of robusta coffee, destined for the production of instant coffee.

5. Galapagos Coffee
- The fertile volcanic soils of the islands of Santa Cruz and San Cristobal produce a well-balanced, less acidic coffee, much appreciated by Galapagos tourists and even available in Starbucks shops.

A Wealth of Flavours and Aromas

Ecuadorian coffee is known for its wide variety of flavours and aromas. If you notice fruity notes or delicate hints of flowers or chocolate in your cup of Ecuadorian coffee, you can be sure it is no coincidence. Ecuador is also famous for its production of cocoa, bananas, mangoes, citrus fruits, sugar cane, avocados (used to make avocado oil), rice and an astonishing variety of tropical fruits. Coffee beans are often grown alongside these other crops to provide shade, creating interesting flavour combinations.

Ecuadorian coffee is an ever-evolving jewel that tells a rich and authentic story, a story that deserves to be tasted and shared with the world.

You can buy online our new green coffee origin from Ecuador San Agustín Neigbhours of limited edition in the link below.

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