Best Ecuador Coffee in 2020
- 1 Best Ecuador Coffee in 2020
- 1.1 Café de Loja AWARD-WINNING Specialty Coffee Beans Medium/Dark Roast (2 Lbs Bag) - 6398ft. High Altitude Single Origin Organic Coffee- Best Arabica Whole Bean Coffee For Espresso, Drip and more
- 1.2 Arabica Coffee Flavored Ground Coffee, Medium Dark Roasted Caffeinated | 10 Ounce Pack by Cafe Del Cerro
- 1.3 Z Beans Coffee - Ecuadorian Coffee - Specialty Whole Bean Coffee (12oz. Bag) - Single Origin - High Altitude Grown - 100% Processed Organic - 100% Farmer Validated (Dark Roast)
- 1.4 Ecuador Coffee - Dark Roast
- 1.5 GRAN ECUADOR - PREMIUM ROAST GROUND COFFEE - CAFE TOSTADO Y MOLIDO 12 OZ (1 BAG)
- 1.6 MINKA COFFEE ARABIGA FROM ECUADOR 14.11 OZ
- 1.7 Crio Bru Brewed Cacao: Ecuador Light Roast (Coco River) 284g (10oz) Bag | 100% Pure Ground Cacao | Great Substitute to Herbal Tea and Coffee | Honest Energy | Keto Whole 30 Paleo Organic Non-GMO
- 1.8 Equator Coffees & Teas Snow Leopard Blend, Medium Roast, Whole Bean Roasted Coffee, 12 oz bag
- 1.9 Tiny Footprint Coffee - Organic Signature Blend Dark Roast | Whole Bean Coffee | USDA Organic | Carbon Negative | 3 Pound
- 1.10 ROUTE OF THE SUN 5-lb. Bulk Bag – WHOLE BEAN 100% Arabica Medium-Roast Coffee from Zaruma, Ecuador
- 1.11 Ecuadorian Coffee
- 1.11.1 Coffee bean Varieties produced in Ecuador
- 1.11.2 Coffee growing regions in Ecuador
- 1.11.3 Coffee and Biodiversity in Ecuardor
- 1.11.4 Factors contributing to coffee decline in Ecuador
- 1.12 Additional Products to View
Ecuador is popular for producing beans that prepare excellent tasting instant coffee: Robusta. The Ecuador Arabica is chocolaty flavored with some hints of fruity taste and a wonderful aroma.
- COMPLEX FLAVOR YOU WILL LOVE - 100% Arabica Whole Bean Coffee with a Medium to full body has a deep fruity flavor. Perfect for all brewing methods including Pour Over, French Press, Espresso Machine, Turkish, Cold Brew or a Traditional Drip Coffee Maker
- NO BITTER AFTERTASTE - Our coffee is roasted perfectly to bring out the natural flavors of the bean, without over roasting/burning the bean avoiding the dreaded bitter aftertaste.
- 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 GUARANTEE - Oxygen is the enemy of freshness, and our triple layered aluminium packaging keeps oxygen out. If your bag tastes stale, contact us within 7 days of arrival and we’ll replace it.
- CONSISTENT FLAVOR - 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.
- Finely ground: The medium roast coffee beans are expertly ground to preserve the quality and taste; adequate amount of caffeine is ideal to give you an energized feeling instantly
- Rich flavor: This flavored coffee comes with special aroma flavor, citrus notes, and a flavorful rich taste; take a sip of hot or cold brewing and fall in love with the taste
- Medium roast: This ground arabica coffee is carefully selected and expertly roasted to provide a bold taste and great aroma
- Medium- Dark Balanced: The mild yet rich flavor of this fall flavored ground coffee is just perfect for every coffee lover
- Package Contains: One 10-oz. bag of ground 100% Arabica Coffee from Ecuador
- Meet Your Farmer: Milton Rivadeneira. Milton's plantation is located in Ibarra, Ecuador, and sits just at 7,000 feet in altitude. His plantation is gorgeous, filled with healthy Arabica coffee plants and exotic Ecuadorian fruits, like Pitajaya!
- Direct Trade: All of our coffees are sourced directly from our farmer's plantations! We spend a month down in Ecuador each year, building relationships, purchasing specialty coffees, and teaching sustainability!
- Selectively Picked: At each of our farmer's plantations, ripe coffee cherries are picked and processed, ensuring a high quality cup of coffee every time!
- Taste the Difference: Micro-Lot farms, Selectively Picked, Processed Organic, Shade-Grown, & Expertly Roasted
- Small Batch Roaster: We roast 25lbs at a time at our roasting facility in Macon, Georgia. The small batch allows us to craft a consistent roast each and every time!
- Some of the best coffee from Ecuador
- ARABIGAN GRAIN COFFEE
- ECUADOR LIGHT ROAST: RICH & FLORAL FLAVOR Delicious rich and floral natural chocolate floral flavor without the bitterness of a darker roast. If desired, add your favorite creamer or sweetener.
- BREWS LIKE COFFEE | TASTES LIKE HEAVEN:Roasted, ground, and brewed just like coffee, Crio Bru Brewed Cacao has the amazing flavor and aroma of pure dark chocolate.Brew our 100% pure ground cacao in your French press or coffee maker, and your kitchen will have the aroma of pure dark chocolate heaven in no time.
- SUPERFOOD PACKED W/ NUTRIENTS:Cacao is packed with nutrients like antioxidants to boost your immune system and magnesium to support bone, brain, and heart health. Additionally, while low in carbs and calories, cacao also acts as a natural appetite suppressant. Best of all, cacao is loaded with natural mood enhancers that can help you feel great, increase focus, reduce stress, and sleep better.
- HONEST ENERGY:Brewed cacao is 99.9% caffeine free but contains theobromine, a naturally occurring stimulant found in cacao that can be longer lasting, milder, and more pleasant than caffeine.
- 10 OZ BAG – Makes 23 standard 8oz cups of CrioBru when prepared according to the directions.
- Contains 1 - 12oz bag of Snow Leopard coffee beans
- A seasonal medium roast coffee blend, that combines single-origin coffees we enjoy in unique ways to create something delicious
- Origin: El Salvador, Malawi
- Balanced flavors of berries, marshmallow and mango.
- A seasonally evolving blend for the perfect cup of coffee
- The world's first carbon negative coffee: For every pound that’s sold, we donate a portion of the proceeds to fund reforestation in Ecuador’s Mindo cloud forest. Over time, these trees will remove 54 lbs. of CO2 from the atmosphere as well as provide habitat for native plant and animal species
- WHOLE BEAN COFFEE: 100% Organic Shade-Grown Arabica Coffee
- We source coffee seasonally from across the globe in order to create blends with the freshest, highest quality beans
- Flavor Profile: Bold, intense dark roast flavor with a viscous body that’s skillfully roasted to draw out the bittersweet chocolate, nut and fruit notes
- Craft Roasted in our vintage 90 kilo German-built Probat drum roaster retrofitted with modern fuel-efficient ribbon burners, delivering perfectly roasted coffee every time
- PREMIUM-QUALITY COFFEE FROM A UNIQUE ORIGIN – Explore our medium roast from Zaruma, Ecuador, handpicked in the Andes mountains and hand-sorted for the best quality beans
- LOW ACIDITY WITH STRONG, INTENSE AROMA – Great for those who enjoy smooth, fragrant coffee without the bitterness
- LIGHT-BODIED MEDIUM-ROAST WITH CHOCOLATE NOTES – A crowd-pleaser that is great for big groups like offices, gatherings and catering events
- BEST VALUE IN BULK - Spend less money on packaging and more toward better quality
- 100% MONEY-BACK GUARANTEE - Not sure about the big bag? Try it RISK-FREE. If you don't love it, we'll refund your order, no questions asked.
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.
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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