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Ecuador

A country of intense biodiversity, yielding complex and unique coffees that are highly sought after by specialty roasters. Positioned on the equator between the high mountains of Colombia and Peru, it offers incredibly diverse microclimates.

Ecuador is one of only 15 countries globally that grows and exports both Arabica and Robusta coffee. While specialty volume remains low compared to its neighbours, its unique geography, running from the coastal lowlands through the Andean highlands to the Amazon basin, creates distinct flavour profiles. Algrano is excited to announce the return of Ecuador as a origin to the platform, thanks to a unique partnership that directly addresses the challenges of sourcing from this vibrant origin.

Verified Sellers from

Ecuador

Discover the right supplier for your roastery, from innovative farmers and independent exporters to certified cooperatives. Volume lots, micro-lots, blends or single varieties... You'll find what you're looking for.

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Makicuna Coffee Ltd

Trader

We source high-quality green coffee from Ecuador, offering full traceability, direct connections between roasters and producers and giving full recognition to the work behind the coffees we drink. We hold coffee as a livelihood that can improve lives and strengthen a fair and conscious trade.

Country overview

Ecuador is a land of extraordinary ecological diversity, uniquely positioned to grow both Arabica and Robusta beans. Straddling the equator, its territory spans the Andes highlands, the Pacific coast, and the Amazon basin, offering a vast array of microclimates. This geographic complexity allows for the cultivation of a wide range of flavor profiles, making Ecuador a powerhouse of potential in the specialty sector.

Marjorelle farm in Ecuador. Source: Makicuna.

History of coffee production

Coffee was first commercially planted in Ecuador in the mid-19th century, with the industry gaining prominence after the local cocoa crisis in the 1930s. Ecuador was a major global exporter through the 1970s. However, the international price collapse of the 1980s and 90s, coupled with the national economy’s shift toward oil and petroleum, led to a significant decline.

A crucial turning point came in the early 2000s when many producers realised they couldn't compete on quantity and shifted their focus strictly to specialty quality. This focus, motivated by roasters willing to pay premium prices, initiated a slow but steady revitalisation of high-altitude Arabica production.

Gladys Erazo's farm. Source: Makicuna.

Particularities in the Coffee Market

The Ecuadorian coffee market is defined by a paradox of high quality and high cost, presenting unique challenges for direct sourcing:

  • The cost barrier (Dollarisation): Unlike its neighbors, Ecuador's economy is dollarised, meaning labor, inputs, and operational costs are higher. This makes Ecuadorian specialty coffee inherently more expensive for traders and roasters, even without the reputation for quantity enjoyed by countries like Colombia.
  • The import/export anomaly: Ecuador is the only producing country that imports more coffee than it exports. It imports cheap Robusta, primarily from Vietnam, to satisfy its high domestic demand for soluble (instant) coffee.
  • Low productivity: Production is among the lowest in Latin America, with an average of just over two 60kg bags per hectare. This is largely due to aging plantations and a generational crisis, as younger farmers are migrating to cities, leaving labor-intensive work to older generations.

Coffee processing at Chorora farm, Ecuador. Source: Makicuna.

Quality and harvest

Ecuadorian specialty coffee is renowned for its complex and balanced flavour.

  • Flavour profile: The best lots exhibit a delightful harmony of acidity and sweetness, often featuring floral aromas, juicy fruit notes (citrus, red apple), and a rich, chocolatey undertone.
  • Main regions: The finest specialty lots are concentrated in the southern highlands, particularly the Loja, Zamora Chinchipe, and Pichincha provinces.
  • Key varieties: Producers focus on high-value varieties, including the long-preserved Typica (often called Criollo), Bourbon, Caturra, and the increasingly famous local cross, Sidra.
  • Harvest season: The main harvest season runs from April to September, with a smaller "fly crop" extending into the end of the year. This timing generally allows new crop coffees to be shipped from mid-November onwards, making them available in key markets between December and March.

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Producer Voice: Makicuna, Ecuador

Producer Voice: Makicuna, Ecuador

September 30, 2025
André Guzman

Meet Makicuna, the team on the ground in Ecuador who's cutting through the complexity—high costs, quality swings, and a history of broken trust—to bring European roasters the best specialty lots. Read co-founder André's breakdown of the country's unique coffee regions, the issues holding back its potential, and how their transparent partnerships are setting a new standard.

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