Ecuador is situated along the equator between two classic coffee countries, Colombia to the north and Peru to the south, Ecuador surprisingly isn’t known for producing great coffee. The country is home to the Galápagos Islands, which are just one example of its diverse ecological systems — there are twice as many plant and animal species in the little country as there are in the United States and Canada combined — several of which are well-suited for growing specialty grade coffee. Sourcing coffees from these unique microclimates remains difficult, which is why it’s so exciting when we do have a bag of Ecuadorian coffee to roast and offer.
Coffee was first commercially grown in Ecuador in 1860. Beans were initially planted in the Manabi region, which remains the largest-producing region in the country (partly because it’s geographically the largest region suitable for coffee farming).
The industry continued to grow, eventually spreading to a total of seven regions, until the 1970s. In the 1980s, however, low international prices for coffee hurt Ecuador’s coffee industry. (Ecuador was hardly the only South American country to suffer from low coffee prices in the 1980s. In many nearby countries the industry also suffered.)
Today, Ecuador’s coffee industry is more focused on brokering deals for low-grade coffee that’s used to make instant coffee.
In fact, Ecuador is the only coffee-producing country that imports more coffee than it exports. Ecuadorians have a seemingly insatiable thirst for soluble coffee, which they import low, low-grade robusta coffee from Vietnam to make. Ecuador’s robusta and low-grade arabica beans are also used for soluble coffee, but their often first exported through Colombia and to higher-paying markets.
Ever since 2000, the low commercial-grade coffee industry has exceeded the specialty-grade market in Ecuador because:
Coffee is grown in seven different regions in the country, although some of these regions produce low-quality coffee, which is locally known as bola.
Growers in the regions that are suitable for growing high-grade coffee face one significant challenge: a shortage of processing mills. In 2015, there was just one mill in Quito, a few in Guayaquil (in Manabi), and a few in Loja.
Because of the shortage, only 15 percent of the coffee in Ecuador is washed. Naturally processed (unwashed) coffees can be great, but natural coffee’s in Ecuador typically aren’t selectively picked or sorted. Thus, they tend to be lower-grade because bad beans are left in with good ones.
Right now, the biggest challenge to getting Ecuador’s high-quality coffees into the United States is logistical. The country’s capable of producing lots that score 90-plus (on a 100-point scale), but it’s difficult for importers to fill an entire container of high-quality coffee. The country produces only about 100 containers of specialty-grade arabica coffee annually. In comparison, Colombia exports 32,000 containers each year.
If importers can’t fill a container, or at least half of one, it’s not economically feasible to ship the coffee to the United States. Shipping costs are simply too high to send partially filled containers.
Because Ecuadorian coffee can be great but is difficult to source, it’s special when you can find some. We are excited to have a coffee from Ecuador for the first time. (If you missed that offering, check back at our current offerings to see if we have another one in.)
Women grow great coffee, but are often overlooked. They make up 70% of the workforce…
Come on along with us as we try something new - sharing our thoughts and…
Starting this week, as you get your coffees, you'll notice that they look a little different…
"Overall, women earn less income, own less land, control fewer assets, have less access to…
You're invited! WHAT: A very special virtual coffee tasting WHEN: Next Saturday, February 18th at 11am -…
This month, we're celebrating the incredible accomplishments of Black Americans and those across the diaspora…