{"id":29537,"date":"2021-10-08T19:33:36","date_gmt":"2021-10-08T19:33:36","guid":{"rendered":"https:\/\/coffeeaffection.com\/?p=29537"},"modified":"2024-01-24T13:33:28","modified_gmt":"2024-01-24T13:33:28","slug":"ecuadorian-coffee-guide","status":"publish","type":"post","link":"https:\/\/coffeeaffection.com\/ecuadorian-coffee-guide\/","title":{"rendered":"Ecuadorian Coffee Guide: Flavors, History & Brewing Tips"},"content":{"rendered":"
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True coffee drinkers know what brew is in their cup each morning. Whether you are a fan of dark roast, earthy flavors, or perhaps a morning espresso, the key to any cup of coffee is flavor. Over the years, beans from around the world have taken turns in popularity. This is especially true when you look at the history of Ecuadorian coffee.<\/p>\n
During the early coffee boom, Ecuadorian coffee was on the lips of many coffee lovers. Like with any product, however, this coffee has had its ups and downs. With coffee enthusiasts once again enjoying a great cup of coffee made from Ecuadorian beans, it\u2019s time to take a look at this coffee\u2019s history, some of the flavors it offers, and of course, brewing tips to help you enjoy it. Read on below to uncover more about Ecuadorian coffee and decide if you want it as part of your next cup of joe.<\/p>\n
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In the early parts of the 19th century, coffee made its way to Ecuador. Due to the country\u2019s amazing biological diversity, many felt this would be the perfect area to plant and harvest coffee beans. Ecuador\u2019s Arabica coffee is produced mainly in the foothills of the Andes Mountains and the hills of the Manabi Province. The country\u2019s Robusta coffee beans<\/a>, used mostly for instant coffees, are grown in the Northern regions where conditions are more suitable.<\/p>\n Coffee was a huge export for Ecuador over the years. Up until the 1970s, the beans produced locally were quite sought after. This allowed many of the small local farms to profit from their hard work by using their land to grow beans. Unfortunately, things didn\u2019t stay so prosperous.<\/p>\n In the 1980s, land cultivation around Ecuador began to suffer. Due to the low prices being offered for coffee beans, many fields went unharvested, and local farmers were losing money. With prices so low, it became difficult for harvesting to happen on time when farmers couldn\u2019t pay for the assistance they needed. Issues also arose in shipping methods. Many beans were left sitting in containers longer than they should have, which tainted the products before they could reach consumers.<\/p>\n With all the issues local farmers faced, Ecuador\u2019s coffee trade quickly plummeted. Fear of quality issues made people avoid buying Ecuadorian beans, which led many coffee farms to stop production altogether. Once a strong part of the world\u2019s coffee trade, Ecuador\u2019s coffees now account for less than 1% of the coffee produced around the world.<\/p>\n