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Ecuador Coffee

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.

Related Articles:

South American Coffees

Central America and Mexico

Coffee Acidity

Harvesting Coffee

Processing Coffee

Coffee Cultivars


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