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Classified as "other milds", the
coffees of Ecuador are known in the trade as "Ecuadors", and perhaps
this is a hint that they are not big gourmet sellers. In fact, they
are used mostly for blending, particularly in instant coffee.
Arabica and Robusta are grown and prepared by both washed and
unwashed processes, and the grading is by size and the sample
percentage of black or broken beans, rather than by quality. The
altitude range is enormous, as coffee is grown between low areas
(Robusta on the northern plains) and 2400 meters. The trees are
cultivated among banana and cacao trees, and most of the coffee is
hand-picked. Ecuadors, which come in 69 kilo bags, are described as
"thin in the cup". "sharp" and "woody". |
