Coffee has a long history in Ecuador has everything it takes to grow great coffee. Positioned between Colombia and Peru, the interior mountain ranges have plenty of altitude, weather patterns, and ideal soil for quality coffee production.: Coffee has a long. 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 The removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural dry, and we abbreviate it DP sometimes). practices.
Like other nearby coffee-growing nations, Ecuador has ideal altitudes and climate for coffee, and a lot of old heirloom A coffee cultivar; a cross between Typica and Bourbon, originally grown in Brazil: Mundo Novo is a commercial coffee cultivar; a natural hybrid between "Sumatra" and Red Bourbon, originally grown in Brazil. It was developed Hibrido de Timor abbreviated HdT is the interspecies hybrid of C. Arabica and C. Canephora (Robusta) that was found in Timor Leste in the 1940s. It has been the bases of plant breeding for disease trees. A great Ecuador coffee is balanced, bright, and has a clean taste overall. Ecuador has moderate Associated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all organic compounds that are extracted from brewing, and can feature Floral notes in coffee exemplify the connection between taste and smell. Describing the taste of a specific flower is near impossible...we always default to “it tastes like it smells” which, admittedly, isn’t the most helpful. 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.
Coffee Takes a Back Seat
As other Ecuadorian exports (bananas, oil, shrimp) exceeded coffee in importance, hope that the quality of the coffee would improve dimmed. They managed to continue to ship low grade Arabica refers to Coffea Arabica, the taxonomic species name of the genus responsible for around 75% of the worlds commercial coffee crop.: Arabica refers to Coffea Arabica, the taxonomic species name of the genus responsible and Robusta usually refers to Coffea Robusta, responsible for roughly 25% of the world's commercial coffee. Taxonomy of Robusta is debated: some sources use “Robusta” to refer to any variety of Coffea Canephora, and some use coffees, finding a market among the institutional and commercial roasters of the U.S. and Europe who are more concerned with price than cup quality. Low grade arabicas are dry-processed in Ecuador, called “bola,” and have a hard, Earthy is a flavor term with some ambivalence, used positively in some cases, negatively in others.: Sumatra coffees can have a positive earthy flavor, sometimes described as "wet earth" or "humus" or "forest" flavors. But flavor. I found that some supermarket roasted/ground coffees like Pilon and Bustelo use a lot of Ecuador bola coffee. But coffee formerly employed about 15% of the rural population.
Challenges Along the Way
As I mentioned, Ecuador has everything it takes to grow great coffee. Positioned between Colombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with "Good" Coffee. This is half-true. Colombian can be very balanced, with good and Peruvian coffees have Central American brightness but in a South American coffee flavor package overall. The good organic lots do have more of a "rustic" coffee character.: Organic Peru ... you can get it anywhere, the interior mountain ranges have plenty of altitude, good weather patterns, and ideal soil for coffee. But a great coffee can be ruined at any stage in the process, from the tree to the cup. Many of the problems are with a lack of adherence to quality standards in the wet-processing, drying, Either the resting of parchment coffee after drying, or for the home roaster, post-roast resting.: Resting might refer to "reposo", the time after drying the parchment coffee, when it is held for 30-60 days to (reposo) and then dry-milling of the coffee. A bit too much A key part of the wet process of coffee fruit is overnight fermentation, to break down the fruit (mucilage) layer that tenaciously clings to the coffee seed, so it can be washed off. Fermentation must in the In Kenya, a "Factory" is actually a coffee wet mill (called a washing station in other parts of Africa) where the fresh cherry is brought for wet-processing. It is called a wet mill usually, and tanks, a rain storm drenching the coffee when it is on the drying patios, moist low-altitude conditions during the reposo, or badly adjusted dry-mill equipment can all ruin a wonderful coffee.
Poor infrastructure, delays in shipment, tainted shipping containers … there is one way to produce good coffee and a thousand ways to ruin it! So the new efforts by the Ecuadorian Agriculture A Department is the term used in some Latin American countries for a State or County. For example, Huila Department is the state in the South of Colombia. and farmer Co-operatives focus on education, improved equipment, and adherence to high standards.
I did travel to Ecuador a while back, and we take at least 2 trips a year since then. Check out the travelogue section of our Coffee Library page for the photos.