#1 Coffee Cup News - Café de Loja Gourmet Coffee Beans - High Altitude Specialty Whole Bean Coffee Medium to Dark Roast
  • COMPLEX FLAVOR YOU WILL LOVE - 100% Arabica Whole Bean Coffee, Typica varietal with a Medium to full body has a deep fruity flavor. Perfect for all brewing methods including Pour Over, French Press, Expresso Machine, Turkish, Cold Brew or a Traditional Drip Coffee Maker
  • LOW ACID, HIGH ANTIOXIDANTS : Conventional coffee is very acidic which leads to stomach discomfort and long term teeth issues. Our unique origin, Loja, harvests organic low acid coffee beans with antioxidant rich properties good for your health and easy on your tummy.
  • HIGH ALTITUDE, HIGH FLAVOR COFFEE - Grown at 6233 feet above sea level, our coffee beans are dense and flavorful, just the right amount of acidity to give it a fresh crisp taste and keep a smooth flavor
  • FRESH ARRIVAL, TOXIN FREE: Our coffee beans are packed and tested to ensure they are free from pesticides, yeast, mold and mycotoxins while keeping freshness and attributes intact for your own delight.
  • HIGHEND COFFEE - Our roasting process is a mix of traditional cupping by master roasters combined with scientific sampling with a roast profile to ensure each batch maintains the same consistent flavor you’ve grown accustomed to.
#3 Coffee Cup News - Piedra Negra High Altitude Coffee 12 oz Gourmet - Loja Zaruma Ecuador (Ground Light Roast)
  • Grown in the southern part of the country, in the provinces of Loja and Zamora. This 100% Arabica coffee presents a clean cup, with marked acidity, an excellent creamy body and an aroma that will take your breath away.
  • You will find citrus notes and the sweetness of honey. You will fall in love with this coffee from the first cup!
  • We invite you to enjoy this delicious selection of the finest Arabica coffee beans of Ecuador. Its sweet caramel notes combined with a light and refreshing acidity make for an exquisite coffee experience.
  • “Our coffee comes from the best Arabica coffee plantations in the country. The specific conditions under which plants grow our coffee, the special care taken in the selection of beans and correct processing of these guarantee the excellent quality of our coffee.”
#4 Coffee Cup News - Ecuador Coffee Medium Breakfast Roast Specialty Mountain Grown Single Origin Direct Trade Arabica Wa
  • Contains 1 – 12oz bag of some of the best coffee in Ecuador
  • Direct trade coffee – We roast our coffee in Cuenca, Ecuador and work directly with producers in the award winning coffee growing province of Loja, Ecuador.
  • Region: Fundochamba, Loja
  • Altitude: 1900 masl (6233 feet)
  • Drying Process: Washed– Provides a smooth and bitterless coffee, full of complex flavors
#5 Coffee Cup News - Processed Organic Premium Grade Arabica Whole Bean Dark Roast Coffee- Sustainably Sourced- Small Bat
  • 1- A SPICY, BOLD WELL BALANCED DARK ROAST ECUADORIAN COFFEE- Once brewed, our cocoa Arabica beans make an ideal breakfast coffee. Enjoy a cup of joe with pastries, a bagel or dark chocolate candy. Arabica coffee contains less caffeine and can be enjoyed throughout the day.
  • 2-TASTE THE DIFFERENCE WITH OUR REFRESHING BLEND- Our coffee beans are dense and flavorful with low acidity to help seal in the crisp taste and smooth flavor. Our processed organic coffee beans are thoroughly cleaned and sorted twice to ensure quality.
  • 3-START YOUR DAY WITH OUR EXOTIC COCOA AROMA-Our organic beans are shaded by cocoa and exotic fruit trees on picturesque family owned farms. Each bean naturally soaks up the sweet scents and will create a pleasant tropical fragrance once brewed.
  • 4- FAIR DIRECT TRADE WITH EXPERT FARMERS- Z Beans coffee roasters are passionate about empowering and uplifting our Ecuadorian farmers. We treat our farmers like family and to prove it, we feature pictures of our amazing farmers on the backs of each coffee bag. We believe that it is important to shine a spotlight on the hardworking farmers behind our magical coffee blends.
  • 5-EACH SMALL BATCH IS EXPERTLY ROASTED IN THE USA-We carefully roast our high altitude coffee beans in small batches to ensure a consistent and high quality roast in every batch. Inside this roaster, the beans move along precisely defined paths. A controlled flow of hot air roasts the beans via convection with minimum drum contact. This results in a highly consistent roast and a uniform bean pattern.

Ecuadorian Coffee

Coffee introduction in Ecuador was in mid-19th century when plantations farming were started in Manabi Jipijapa Zone, in the coastal region. Though large plantations are still in existence in Ecuador, the production of coffee is slowly converting to small scale farming with most farms managed by families specializing in certain bean species.

Opposite to what many people believe that coffee must be grown in highlands, Ecuadorians coffee is grown along the along the low land Basin of Amazon coastal region pockets, islands of Galapagos and at the area along the Andes spine. As united states roasters have been searching for sustainable small scale coffee source, Ecuador is becoming their solution and Intag, Loja and Zaruma have started appearing on coffee beans bags at US local retails.

Coffee bean Varieties produced in Ecuador


This type of coffee is farmed in the west foothills of Andes and at the southern region of Guayaquil and the highlands of Manabi coastal Province.

This type of coffee is known for its unique and rich flavor with great sweetness and chocolaty notes.

Caffeinated Robusta

Robusta is produced in the western region of Ecuador.

It is Renown for making instant coffee

It is slightly bitter caffeinated coffee with a dark appearance

They are low graded compared to the organic Arabica coffee.

Coffee growing regions in Ecuador


it is found in Otavalo outskirts, adjacent to Ecological Reserve of Cotacachi Cayapas along Intag Valley. This region specializes in high grade organic Arabica beans shaded by the native trees.


Found a few miles from the Quito capital city. Pacto is famous for its handmade panela blocks from garden-fresh sugar canes, ancient Yumbo ruins and producing coffee. The region is highly characterized by the Colombian sway as many workers of the coffee farms crossed over the northern boundary searching for jobs.


Even Ecuador locals testify that Loja region produces the best grade coffee than all other regions in the country Specifically El Airo small community which is not very far from national park of Yacuri. The region deals with a different variety of Arabica coffee since it is elevated from the rest of coffee growing regions in the country.


Zaruma is the best old coffee growing marker than any other region in the country. It experiences sufficient sunshine, moderate temperatures, seasons of heavy rainfall, and 1000m MSL elevation.


First Ecuador region to engage in coffee growing is the coastal province of Manabi. The area practiced slash- burn technique: cutting trees from the local forests while burning the rest of vegetation and stumps. Farmers are now practicing sustainable farming by replanting the trees and cultivating coffee in under shades of the native tree species.


The Loreto coffee growing zone consist of more than four thousand small scale coffee farms specializing in the caffeinated low quality Robusta bean variety. Robusta coffee was traditionally set aside for preparing instant cups of local coffee and was used as an ingredient a lot of the espresso blends in the nation. This type of coffee has a little more caffeine than Arabica organic coffee with a slight bitterness.


Starbucks sells a specialty reserve coffee originating on the island of San Cristabal in the Galapagos. Coffee is also grown on the most populated island of Santa Cruz. The cool winds together with the current of Humboldt and the fertile volcanic soils favor wondrous great and unique coffee produced in the Galapagos highlands though they have low elevation.

Coffee and Biodiversity in Ecuardor

Though Ecuador is known for being on top with the biodiversity wise with the most animal species and plants, deforestation is quite alarming where the tropical forest is slowly declining. The fact that some of the vegetation was destroyed to grow coffee it is not comforting enough to favor its production. Forest is a water catchment area besides being a vital element of constant tropical rainfall and good environment condition for coffee farming. Most farmers in the country have adopted sustainable farming where they are practicing combining indigenous trees replantation on their coffee farms. This in turn has provided shading on the coffee plants and soil cover.

Factors contributing to coffee decline in Ecuador

Coffee production in Ecuador is dated back in the 19th century when it remained their major export until the 1970s where it was overtook by other products such as oil, bananas and shrimps. Most coffee farms are small plantations ranging between one and ten hectares. Coffee is either mixed with other species like bananas, mangoes, citrus plants and cacao. Factors contributing to falling of coffee industry include:

Low prices- coffee farming became very unprofitable and towards 1980s most of it went unharvested owing to the meager prices. This initialized it diminishing which have continued to date with Ecuador coffee generating less than one percent of it income. International prices have also gone below the production cost thus coffee almost being a liability to the country.

Though the government supported formation of COFENAC a body started to provide training and pioneer technology to help farmers produce, market and sell their coffee it does the opposite. It have favored coffee brokering rather than improving market accessibility and quality of coffee

Another factor is the COFENAC organization supporting the importing of low quality coffee from Vietnam. This coffee is preferred by the local barons who make more profit as compared to buying the good Ecuador produce.

The country suffers from high poverty since more than half of it populace depends on coffee farming. Many farmers are abandoning their coffee farm to venture in other activities. For survival purposes a significant number of farmers have moved to other countries like Italy, Spain and US in search of work. Owing to the growing coffee left to destroy in the farms, remaining coffee growers are dealing with not only lower prices but also coffee diseases and pests.

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Last Updated: 09/02/2020