Both Arabica and
Robusta coffees are grown in Ecuador. Typica,
Bourbon, and Caturra Arabica coffee varietals are common
and are either dry- or wet-processed. It is difficult
to find Ecuadorian coffee in the United States.
Kenneth Davids describes it as an unremarkable coffee, with
a medium body, and sharp acidity (60).
For more information about coffees in Ecuador, visit Sweet Maria's.
America and Mexico