Coffee has a long history in Ecuador. It was introduced in the early 19th century and became its main export in the early 20th century. But coffee from Ecuador has never been included in the list of top quality coffee origins, mostly because of poor harvesting and processing practices. Like other nearby coffee-growing nations, Ecuador has ideal altitudes and climate for coffee, and a lot of old heirloom Typica variety trees. A great Ecuador coffee is balanced, bright, and has a clean taste overall. Ecuador has moderate body, and can feature floral notes on rare occasions. Like its neighbors, Ecuador is harvested counter to the Central America crop, so it arrives in the US at an ideal time to replace Centrals that might be getting tired in the cup.
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