The influence of Ecuadorian geographical location and climate on coffee grading system of Ecuadorian coffee

About Ecuador

Coffee was introduced to Ecuador in the 19th century. In the 1860s, the first coffee plantations were established on the coast of Manabi province. As one of the most biodiverse countries on Earth, Ecuador's unique ecosystem is ideal for this plant to flourish, and coffee quickly became one of Ecuador's top export commodities.

It was not until the late 1920s, when the cocoa industry was threatened by disease, that coffee became Ecuador's main business. Even then, coffee remained largely an afterthought for the national economy, with coffee production falling sharply during the price crisis of the 1990s. In the early 2000s, Ecuador's economy was primarily based on oil, with less agriculture than in many other coffee-growing countries.

Due to its geographical location, Ecuador's climate varies from region to region, with different temperature and rainfall patterns. Highland areas tend to be mild and cool, with growing production associated with higher northern latitudes, while coastal areas are warm and tropical, with fertile soils. In addition to coffee beans, the country is also known for producing cocoa, bananas, mangoes, citrus fruits, sugar, avocado (from which avocado oil is produced) and rice. Coffee beans are usually grown with other crops.

Ecuadorian coffee grading system

Graded cultivation in Ecuador Altitude Grading

Strictly High Bean (SHB): 1300 meters or more.

High Bean (HB): 1220-1300 m.