The origin of Ecuadorian coffee

“Ecuador loves life”—that’s the country’s motto, and it’s what draws us to it so much. Just as we prepare our coffee with love, we believe that from the moment every beautiful Arabica plant in this region yields its bountiful harvest, transforming into the golden coffee beans that end up in your cup today, everything happens with great love.

Ecuador is part of small set of countries, which produce and export arabican coffee.

Thanks to its diverse domestic ecosystems, the country boasts a very rich coffee culture. It is no coincidence that coffee is one of its most important export commodities.

Low coffee production volumes are one of the biggest challenges that farmers have to face.

Process

The washing process plays an important role in the processing of coffee grown in Ecuador.

After harvesting, the pulp is removed, and then, following fermentation, the beans are washed. This final step can be performed either manually or with the aid of machinery.

Region

The town of Zamora is located in southeastern Ecuador. It is home to Ecuador’s oldest coffee-producing region, which combines excellent natural conditions such as high altitude, a tropical climate, and fertile soil. The region has a profound archaeological history related to cacao usage 5000BC.

We hope you enjoy your cup of coffee as much as we do, and together we bring up the Ecuadorian spirit to our mouth and souls.

Warm blessings,

Iris

Photo: Mateo Ortiz, Ecuadori. @teo.foto