Ecuador Green Coffee Beans

Ecuador stands out in the coffee world by prioritising quality over quantity. Facing stiff competition from neighbouring coffee giants, the country has embraced its potential in the specialty coffee sector. Efforts to improve product quality, expand export opportunities, and attract coffee tourism are paving the way for Ecuadorian coffee to gain international recognition.

Despite challenges such as labor shortages and water scarcity, Ecuador’s coffee farmers demonstrate resilience and innovation. Many have formed cooperatives and associations to establish direct relationships with importers and roasters. This collaborative approach is steadily unlocking opportunities for growth in the global market.

Ecuadorian coffee’s flavor profile is another hallmark of its appeal. Known for juicy complexity, these coffees often deliver jammy sweetness, medium acidity, and notes of tropical fruits. Each sip reflects the unique terroir of the Andes, Amazon, and coastal regions.

Ecuador grows several heirloom varietals, each contributing to its reputation for high-quality coffee. Bourbon, known for its sweet and well-balanced flavor, often features notes of chocolate and red fruit. Typica offers a more complex profile, with mild acidity, a smooth body, and a lingering aftertaste filled with fruity and floral notes. Caturra, a mutation of Bourbon, is prized for its bright, citrusy flavors, clear acidity, and medium body.

One varietal native to Ecuador is Sidra, a cross between Bourbon and Typica. Sidra is especially notable for its sweet flavors, delicate acidity, and smooth body. Its tasting notes often include tropical fruits, honey, and floral aromas, making it a standout in the country’s coffee offerings.

While Ecuador’s coffee production is modest, its commitment to quality and focus on specialty beans have positioned it as a producer of some of the most unique and exciting coffees in the world.

Sourcing coffee from Ecuador is a thoughtful and intentional process for us, made possible through our partnership with Makicuna. Their dedication to sourcing and importing the finest green coffee ensures full traceability and fosters direct relationships between producers and roasters. With deep roots in Ecuador, Makicuna’s expertise allows us to connect with the hardworking individuals behind each cup of coffee while promoting fair and sustainable trade practices. Their close collaboration with farmers, dry mills, and Q-graders ensures that the coffee we source represents the very best of Ecuador’s growing specialty coffee industry.

Makicuna’s commitment to quality, tradition, and sustainability aligns perfectly with our values. By leveraging their local knowledge and strong connections within the Ecuadorian coffee supply chain, we’re able to bring coffee to our customers that not only delivers exceptional flavours but also tells a story of dedication and community impact. Through this partnership, we ensure that every bean we source uplifts the people and communities who make it all possible.

Ecuador may be a small country in size, but in the world of green coffee, it delivers exceptional diversity and quality that commands attention. From the lush highlands of Loja to the cloud forests of the Andes and the coastal Manabí region, Ecuador's unique geography and microclimates create ideal conditions for producing unroasted green coffee beans that are both complex and full of character.

Renowned for its balanced profiles, floral aromatics, and crisp acidity, Ecuadorian green coffee beans offer a fresh opportunity for roasters seeking something distinct from more mainstream origins. Whether you're experimenting with micro-lots or building a speciality offering, Ecuador’s diverse terroir makes it a compelling choice.

What sets Ecuador apart is its commitment to sustainability and smallholder farming. The majority of coffee is cultivated by independent growers who focus on quality-driven, eco-conscious practices often using heirloom varietals and traditional shade-grown methods. This hands-on care translates into green beans with exceptional potential in the roaster.

With growing global demand and limited availability, Ecuador green coffee is a smart addition for roasters looking to diversify their portfolio with a story-rich, high-quality origin. Whether you're roasting for local connoisseurs or preparing for competition-level blends, Ecuador delivers both traceability and flavor clarity.

As a trusted green coffee supplier across the UK and Europe, we bring you the best Ecuador has to offer, always fresh, fully traceable, and suited for home roasters, professional setups, or wholesale buyers

Ecuador green coffee beans have earned their place in the spotlight for their distinctive flavor identity and growing influence in the speciality coffee market. The country’s dramatic range of altitudes, from lowland valleys to high-elevation cloud forests, creates a mosaic of microclimates. This makes green beans with bright acidity, light flower notes, and a balance of sweetness and structure that you don't often find in a single origin.

Every growing area adds something different to the table. Loja has clean ends and crisp, citrusy flavors. Manabí beans have a creamy texture and less acidity, making them perfect for mixing. Zamora-Chinchipe beans have hints of tropical fruit. These differences between regions give roasters a lot of options, whether they want to focus on a single origin or make unique blends.

For its traceable lots and environmentally friendly growing methods, Ecuador's coffee is becoming more and more popular with speciality coffee roasters and buyers from other countries. Its green beans have been used in award-winning blends and shown off in global barista competitions. They are known for their quality and accuracy.

In the past ten years, Ecuador has won a lot of awards in the international coffee scene. For example, Ecuadorian coffee producers regularly win first place at national tasting competitions and Cup of Excellence events. This newfound respect shows that Ecuador is becoming more important as a source of high-quality, unroasted green coffee beans.
If roasters want to offer something unique and easy to track, Ecuador green coffee has a flavor profile that stands out on any tasting table and a reputation for being authentic.

Expert roasters love Ecuador green coffee beans because they can be used in a lot of different ways to make coffee. These beans do well with both light and medium roast levels, so you can use them to make a delicate filter roast or a well-balanced espresso. The flavors and aromas often come out in layers.

When roasted less, Ecuadorian green coffee gets strong citrus brightness, floral high notes, and a light sweetness that makes it great for both pour-over and filter-based brews. Medium roasts bring out their full body and cocoa notes, giving them depth without losing their complexity. It's not usually used for very dark roasts, but it can keep its shape well enough to support rich espresso mixes or go well with fruity profiles in signature drinks.

More and more speciality roasters in Europe and beyond are interested in Ecuador's green coffee because it has a clean cup quality, can be tracked, and has its unique flavor profile. It can stand out on single-origin menus and also go well with coffees from other origins, which makes it a useful and creative choice for roasting programs.

Because it has the right amount of flavor and control, Ecuador green coffee is often used in high-end blends, competition-level entries, and seasonal offerings. This is especially true for roasters who want to offer something different from the usual Latin American profiles.

Ecuador is a smart, strategic choice for roasters who want to stand out by using flavorful green coffee that comes from fair trade sources.

Roasters who are looking for complexity without overpowering intensity may find Ecuador green coffee beans to be an appealing option due to their distinctive and refined flavor. After roasting, these beans usually show a clear acidity, sharp or citric, with a medium to creamy body that adds depth and structure.

Roasters can anticipate releasing a wide array of flavor profiles that are influenced by factors including as location, altitude, and processing technique. Top notes of flowers (like honeysuckle or jasmine), zest of citrus, stone fruits (like peach or apricot), and subtle hints of chocolate or nuts in the end are typical. Beans that have been naturally or honey-processed tend to have more fruity and syrupy characteristics, whereas washed lots are known for their clarity and brightness.

While coastal provinces like Manabí produce coffees with a lower acidity and a silky mouthfeel, which makes them particularly appealing for medium roast development, coffees from the Loja and Zamora-Chinchipe regions are recognized for their lively acidity and clean finishes.

Ecuadorian beans will yield particularly good results for roasters who prefer light to medium roast levels. Light roasts are perfect for filter and cupping-focused applications since they highlight flowery and fruit-driven components. For espresso or structured blends, medium roasts bring out body and balance without compromising complexity.

These flavor characteristics are significantly shaped by Ecuador's terroir. Consistent cloud cover, volcanic soils, and high-altitude farms inhibit cherry maturation, enhancing sweetness and fostering the development of complex chemicals in the bean.

Many Ecuadorian micro-lots are well inside the specialist range, scoring between 84 and 87, while cupping scores differ from lot to lot. For roasters looking for products that are both innovative and of high quality, this makes them a dependable and interesting choice.

Knowing how these beans are processed is crucial for anyone hoping to bring out the most in them; each approach highlights a different aspect of Ecuador's already vibrant profile.

One of the most geographically diversified coffee-producing nations in Latin America, Ecuador boasts a green coffee landscape created by an astounding variety of microclimates, elevations, and soil types. Because each region adds unique qualities, roasters have a large range of profiles to choose from.

Situated in the southern Andes, Loja is one of Ecuador's most well-known coffee districts. Loja green coffee, which is grown between 1,500 and 2,100 meters above sea level, is generally characterized by its strong acidity, vivid citrus flavors, and floral complexity. Slow cherry development is encouraged by the cooler environment and volcanic soils, which are perfect for the development of complex flavors.

Eastward, Zamora-Chinchipe, which is close to the Amazon basin, blends lush forest settings with high elevation. This region's coffees are known for their clean finishes, mild body, and sweetness of stone fruit. Speciality roasters prefer the well-structured, fruit-forward green beans that result from the distinct blending of Andean and rainforest climates.

Manabí is on the Pacific coast, so it has lower elevations (800–1,200 masl), warmer temperatures, and grounds that are full of minerals. The beans that are grown here usually have light chocolate notes, a soft acidity, and a creamy texture. Because of these traits, they can be used for medium roasts or as a base in more complex mixes.

In the northern part of Imbabura, where the terrain is mostly volcanic and the elevations are rising, green coffee beans with a balanced acidity, caramel undertones, and light flower notes are grown. This area is still a secret gem, with few but special lots that roasters who want to be the only ones in the know will love.

Each of these areas has something unique to offer: Loja is bright, Zamora is sweet, Manabí is soft, and Imbabura is elegant. This means that roasters in Europe and the UK can make both single-origin highlights and versatile mixes.

The Arabica species makes up most of Ecuador's green coffee production, and they also make up most of its speciality-grade exports. The country's varied landscape and isolated microclimates have made it possible to grow both traditional varieties and new speciality cultivars. This makes the country a valuable source for roasters looking for complexity and distinction.

Typica is one of the longest Arabica lines in the world and one of the most popular types. Typica often does best at higher levels in Ecuador. It grows green beans with light floral notes, crisp acidity, and a clean cup profile. It's a favorite among roasters who like things to be simple and elegant.

Caturra and Bourbon are also well-established across several regions. These varietals are known for their sweetness, balance, and round body, which respond well to a range of roast levels. Caturra, being a dwarf mutation of Bourbon, allows for denser planting and often leads to uniformity in processing and roasting, making it a practical choice for scaling up without compromising on flavor.

More recently, Geisha (or Gesha) has found a home in select Ecuadorian farms, particularly in high-altitude plots where climate conditions mirror its Panamanian success. Ecuadorian Geisha green beans are increasingly noted for their tea-like body, jasmine aromatics, and bright citrus-laced cups. While production is still limited, demand from high-end roasters continues to grow due to its cupping potential and competition-grade quality.

Additionally, experimental lots of SL28 originally developed in Kenya, are being introduced by progressive Ecuadorian growers. When cultivated in the country’s cooler climates, SL28 can deliver a juicy acidity and rich sweetness, appealing to roasters who seek out unique cup profiles with African-style vibrancy.

Ecuador also protects several native cultivars and heirloom strains, particularly in indigenous farming communities that prioritize biodiversity and agroforestry. These lesser-known types often yield unexpected flavor characteristics and offer roasters a rare opportunity to feature exclusive, story-rich lots.

The varietal diversity in Ecuador gives roasters a wide spectrum to explore from clean and classic to exotic and expressive, ensuring each origin lot has the potential to stand out in today’s discerning speciality market.

Because of Ecuador's varied climate, the harvests happen at different times each year, giving people more than one chance to get food throughout the year. Because of this, roasters in the UK and Europe can get fresh green coffee beans at a number of important times throughout the year instead of just one window.

In southern places like Loja and Zamora-Chinchipe, the main harvest season lasts from May to September. This is because the fruits and vegetables take longer to ripen at higher elevations and cooler temperatures. In comparison, there is usually a second harvest from October to January in the northern and coastal areas, such as Manabí and Imbabura, especially at lower elevations.

This two-season system helps make sure a steadier supply of fresh-crop green coffee beans, which gives roasters more options for when to buy them. Peak availability happens at the same time as processing and exporting after the harvest. However, the freshest Ecuadorian lots usually arrive in European markets between August and November, not long after the main harvest is over and drying and pressing are done.

Ecuador doesn't produce as much coffee as some of its nearby origins, but the regional variation allows for yearly micro-lots and regular releases. This makes it a great choice for roasters who want to offer limited-edition products or a rotating single origin.

It is possible to source all year if you plan and store things well, especially if you keep high-quality lots in stable circumstances. But for roasters who want the freshest beans with the right amount of moisture, timing the harvest is important to get beans when they are at their best.

Ecuadorian green coffee beans benefit from a wide spectrum of post-harvest processing techniques, giving roasters diverse options in flavor development. Thanks to the country's innovation-friendly approach and varied climates, both traditional and experimental methods are actively practiced, often at the micro-lot level.

The washed (fully washed) process is the most widely used across Ecuador, particularly in the southern highlands such as Loja and Zamora-Chinchipe. In this method, cherries are pulped, fermented, and then fully washed before drying. The result is a clean, vibrant cup with articulate acidity and floral clarity, making it a go-to choice for roasters who prioritize consistency and structure in their profiles.

The natural (dry) process is becoming more popular in warmer seaside areas like Manabí and some parts of the north. The mucilage on these whole cherries is left in place while they are dried in the sun. This helps the fruit flavors, rounder bodies, and sweet, jammy notes form in the roasted cup. Roasters who want to add depth and flavor to filter roasts or speciality blends like this method the most.

The honey process, in which the skin is taken off but some mucilage is left behind while the fruit dries, is not as common but is becoming more popular among creative growers in mid-altitude areas. There is usually a good mix of sweetness, mild acidity, and syrupy mouthfeel in these coffees. They are in the middle of washed clarity and natural intensity.

Anaerobic fermentation and other experimental methods have started to show up in small lots in recent years, especially from farms that focus on making green coffee that is good enough for competition. Controlled fermentations can produce complex layers, unusual smells, and unusual flavor combinations that roasters in the speciality or competition scene will enjoy.

Regional preferences influence processing choices. For example:

• Washed processing dominates the high-altitude areas, where cooler climates favor slower drying.
• Natural methods are more feasible in coastal zones with hotter, drier conditions that allow for reliable sun-drying.
• Experimental and honey processes are often found in mid-elevation farms with access to modern infrastructure and small-scale innovation hubs.

This variety in processing gives roasters the creative freedom to curate a diverse green coffee portfolio, whether targeting bright, clean single origins or full-bodied blends with fruit-forward flair.

Traditional cultivars, new hybrids, and exotic strains are all part of Ecuador's extensive selection of speciality-grade green coffee varieties. Roasters should expect a broad spectrum of cup profiles, roasting behaviors, and flavor outputs as a result of this genetic variability.

In Ecuador's higher altitude zones, Typica is still grown as a fundamental varietal. Typica is most at home in lighter roasts and lends an air of old-world refinement to single-origin offerings with its delicate structure, floral top notes, and subtle acidity.

People love Caturra, a little Bourbon mutant, since it has a sweet, balanced cup character and is quite productive. In Ecuador, it often makes green beans with soft chocolate layers, subtle citrus notes, and a smooth body. This is great for roasters who want beans that are easy to drink but yet have a lot of flavor.

Bourbon is planted in lower amounts, but when it is grown at high altitudes, it may make a round, sweet cup with red fruit notes and a smooth finish. Because it has a constant structure and can be used at different roast levels, it is a popular choice for both espresso development and filter presentations.

Even though SL28 isn't native to Ecuador, it has been successfully grown in some areas. If you take care of it, it can make juicy acidity, deep sweetness, and a complex flavor that is similar to blackcurrants, which is what it is related to in East Africa. SL28 brings excitement and interest to the selection for roasters who want to try new things.

Experimental success has been achieved in Ecuador's cooler microclimates by the highly sought-after Geisha (Gesha) variety. Varieties cultivated at higher altitudes may exhibit bergamot zing, flowery notes reminiscent of jasmine, and clarity similar to tea. Despite their scarcity, these green beans are in high demand among gourmet roasters and individuals training for competition-level beans.

Grown without synthetic inputs and typically intercropped with shade trees, farmers in some locations also tend to heirloom or native varieties. In addition to providing traceability and narrative value, these beans often have distinctive flavor characteristics driven by the terroir, which are highly appealing to the speciality market.

In conclusion, Catimor and Castillo hybrids have been introduced to certain areas of Ecuador as a result of the country's dedication to innovation. Although these hybrids are usually more disease-resistant, they can nevertheless yield commercially or bulk speciality-quality cups that are clean, sweet, and balanced with the right cultivation and processing.

If you're a roaster looking to diversify your green coffee portfolio, Ecuador is a great place to start. The variety of beans grown there offers a mix of tried-and-true varieties and intriguing new ones, so you can be sure that every lot has the makings of a delicious roast.

After roasting, these beans give roasters a lot of leeway to create a unique and balanced selection. Because of its many geographical origins, balanced sweetness, and clean structure, Ecuadorian green coffee excels in mix construction as well as single-origin displays.

Ecuador green coffee is versatile and works wonderfully with a variety of roast levels, making it a great choice for roasters looking for beans that deliver great results at light to medium roast levels. The citrus brightness, flowery aromatics, and delicate fruit complexity are brought out by milder roasts, making it ideal for displaying terroir in a filter-forward character. Espresso with a balanced roast or adaptable blends benefits from the medium roast's mellow acidity, creamy textures, and cocoa undertones.

The green beans maintain their flavor adequately to sustain a mid-range roast, which is ideal for situations that require sweetness and structure without excessive intensity, even though they are not usually preferred for deep black roasting.

Roasters that are interested in offering seasonal micro-lots, rotating single-origin alternatives, or refined espresso components will find this origin to be especially appealing. It is a formidable candidate for DTC lines, wholesale programs, and competition prep because of its transparent flavor and verifiable sourcing.

Once roasted, Ecuadorian beans adapt beautifully across multiple brewing platforms. They perform especially well in:

• Pour-over and Chemex, where clarity and acidity shine.
• Espresso, especially when medium-roasted, offers balance and smooth crema.
• AeroPress or siphon methods, where their nuanced sweetness and layered notes can be fully appreciated.

For roasters seeking a green coffee that is both versatile and unique, Ecuador delivers a refined cup experience with the flexibility to fit into various roasting and brewing strategies.

After being roasted, these beans work great with a lot of different brewing methods. This makes them a great choice for roasters who want their products to be flexible and have clear flavors. Both manual and immersion methods bring out the structure, balance, and aromatic promise of Ecuadorian green coffee.

Espresso: Ecuador green coffee beans make espresso that is well-rounded and smooth when they are roasted to a medium level. The espresso often has soft cocoa undertones, gentle acidity, and a clean finish. Roasters can count on it as a single-origin espresso or as a flavorful part of mixes with more than one origin.

Pour-over (V60, Chemex): It brings out the high-altitude clarity and bright top notes that Ecuador is known for. This way is great for showing off the origin's floral and citrus-forward notes. Light roasts work best here because they make a clean, clear cup that shows off the differences in terroir between areas.

French Press: For roasters targeting fuller-bodied results, a coarser grind and immersion method like the French press accentuates creamy textures, nutty undertones, and round mouthfeel, particularly from medium-roasted Ecuadorian beans. This brew style complements the origin’s naturally balanced profile.

Cold Brew: Ecuador green beans roasted to a medium-dark profile create a smooth, mellow cold brew with low acidity and lingering sweetness. This method is especially effective with naturally processed lots, where residual fruit notes can offer refreshing, syrupy complexity.

AeroPress: Known for its brewing flexibility, AeroPress allows roasters and brewers to experiment with different roast levels and extraction styles. Ecuadorian beans shine here when aiming to extract layers of stone fruit, cocoa, or soft citrus, depending on how the beans were roasted and processed.

These brewing methods allow roasters to demonstrate the full sensory potential of Ecuador green coffee, offering something for every preference, from delicate and refined to bold and comforting.

Ecuador maintains a growing reputation for producing high-quality green coffee beans, supported by both government oversight and industry-led initiatives. While not as standardized as larger exporting nations, the country uses a combination of grading systems, cooperative quality protocols, and third-party certifications to ensure its coffee meets the expectations of speciality buyers.

Green coffee is often evaluated by bean size, moisture content, and defect count, with speciality lots typically scoring 84 or higher on the SCA cupping scale. Many cooperatives and estate producers enforce internal quality controls, including float tests, density sorting, and screen sizing before export. This helps maintain uniformity and ensures each lot meets buyer specifications.

Ecuadorian producers, especially in regions like Loja and Imbabura, often collaborate with local cooperatives or quality-control labs to improve post-harvest practices. These groups support farmers through training in selective picking, fermentation management, and drying techniques, practices that directly enhance the quality of the green beans offered to roasters.

Another thing that is growing in Ecuador's speciality coffee market is openness. More and more, direct trade and traceable sourcing models are used. This lets roasters build strong connections with farmers and learn about the types of beans, elevations, and processing methods used for each lot.

Sometimes, microlots from farms come with full paperwork that lists the date of harvest, the elevation, and the type of fermentation used. This gives roasters full faith in the beans they choose.
Some lots may have certifications like Organic, Rainforest Alliance, and Fair Trade. This is especially true for lots that are sold through cooperatives that focus on sustainability and standing out in the market.

Packaging & Sizing Options

We offer Ecuador green coffee beans in a variety of packaging types to meet the needs of a wide range of buyers, from small-batch coffee lovers to business roasteries that buy a lot of coffee. Some of these are:

• 0.5Kg and 1Kg bags – Ideal for home roasters and sample testing.
• 2 Kgs and 5Kg Kgs – Popular with cafés and small roasting operations running pilot batches or seasonal offerings.
• 10Kg, 20Kg, and 30Kg bulk formats – Suited for professional roasteries, wholesalers, and micro-lot programs requiring larger quantities for production or distribution.

Each batch is packed with care to preserve bean integrity, moisture stability, and freshness during transport and storage, ensuring that what arrives in your roastery is in optimal condition for roasting.

Our approach to sourcing Ecuador green coffee beans is grounded in ethical partnerships and traceable supply chains. We work directly with farmer cooperatives, smallholder estates, and regional exporters who prioritize quality, sustainability, and fair practices. These relationships allow us to access not only consistent, high-quality lots but also unique micro-lots that showcase Ecuador’s growing diversity in coffee profiles.

Every purchase we make from Ecuador is guided by a transparent sourcing model. We actively collaborate with producers during and after the harvest season to gather critical data on elevation, variety, processing method, and post-harvest handling techniques. This information is made available to our buyers to support informed purchasing decisions and deeper origin connections.

Where possible, we prioritize partners who align with certified practices, including Organic, Rainforest Alliance, and Fair Trade certifications, and those engaged in environmentally responsible farming. In many cases, these producers also participate in local or regional quality-improvement programs that promote better cultivation techniques and equitable pricing.

Traceability is core to our offering. Whether sourcing a washed Typica from Loja or a honey-processed Bourbon from Pichincha, each lot we carry includes detailed documentation, often down to the farm or community level. This enables our roasters to tell the complete story behind the bean, reinforcing values of transparency, sustainability, and producer recognition in every roast.

Looking to expand your green coffee portfolio with something dynamic and traceable? Explore our curated selection of Ecuador green coffee beans, harvested from diverse elevations and cultivated with precision. Whether you're a home roaster, speciality café, or commercial buyer, our offerings promise consistent quality, fresh harvests, and transparent sourcing.

Choose from a broad spectrum of varieties and processing styles, from washed Typicas to fruit-forward naturals, all directly sourced from ethical producers and trusted cooperatives. Every lot is cupped for clarity, complexity, and character, ensuring that you receive green coffee beans that deliver on both taste and integrity.

Start sourcing your Ecuador green coffee today, browse available sizes, request samples, or get in touch for tailored recommendations.