Ecuadorian coffee primarily is grown on small lot farms with Arabica produced in hilly regions, such as near the Andes in the west, while Robusta thrives in the lower northern region. Around 12% of Ecuador’s farmers depend on coffee for their livelihood.
Their Arabica coffee has a medium body and moderate sweetness with fruity notes and light creaminess. Their Robustas are more complex than your typical Robusta beans with less earthiness and more balance.
And while not a coffee fact, did you know Ecuador has one-sixth of the world’s bird species and twice the number of plant and animal species of the US and Canada combined. Not bad for a country the size of Colorado.