Although Ecuador is not widely known as a major coffee-producing country, it has become one of the most exciting emerging origins in specialty coffee. Coffee grows along the slopes of the Andes, where high elevations, volcanic soils and diverse microclimates create ideal conditions for producing complex and expressive coffees.
For many years, Ecuador’s coffee sector struggled with low yields and commodity-focused production. But in recent decades, a small number of producers have begun focusing on quality instead of quantity. By experimenting with improved cultivars, careful farm management and meticulous processing, these producers are helping redefine what Ecuadorian coffee can be.
Typica Mejorado
One of Ecuador’s most fascinating coffee cultivars is Typica Mejorado. For a long time, farmers believed it to be related to the Typica variety – hence the name. More recent genetic research, however, suggests that it is actually a hybrid between Bourbon and Ethiopian heirloom varieties.
Typica Mejorado has become one of Ecuador’s most celebrated cultivars due to its remarkable cup quality. The variety often displays bright acidity, floral aromatics and complex fruit notes. In the cup it can sometimes resemble Geisha, which has helped put Ecuador on the map among specialty coffee roasters.
Loja
Many of Ecuador’s most exciting coffees come from the province of Loja in the southern Andes near the border with Peru. Loja is known for its steep mountains, high elevations and rich biodiversity. Coffee farms here are often small and family-run, spread across rugged hillsides surrounded by forest and agricultural land.
These conditions can make farming challenging, but they also create an environment where coffees develop remarkable clarity and complexity in the cup.
