Ecuador Coffee Beans

Region: South America
Profile: Floral, fruity, creamy
Production: 92 million lbs (0.5% global production)
Global Rank: 21
Varieties: 55% Arabica, 45% Robusta, 0% Liberica

Ecuador Coffee Overview

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.

Ecuador Coffee Beans: Detailed Review

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About The Coffee Maven
bryan de luca
Bryan De Luca

I'm Bryan but most people know me as The Coffee Maven. I grew up outside Boston, Massachusetts and received my Bachelor's degree in Biochemistry from Providence College. My first introduction to coffee was during my college days, when I used it as a source of caffeine to fuel late-night study sessions, but soon I became obsessed with the chemistry of coffee. How did changes to water temperature or contact time affect its taste? Why do beans from Africa taste fruity while beans from Indonesia taste spicy? I launched The Coffee Maven in February 2017 to explore these questions and help others brew their perfect cup. Welcome to my site, and thanks for reading!