Ecuador's original coffee province: large in volume but low-elevation, with natural-processed arabica and robusta.
Manabí, on the Pacific coast, is where coffee first arrived in Ecuador (1860, in the Jipijapa zone). One source puts it at about 30% of national output, another at over half of output, and a third at about half of Ecuador's arabica. It is grown at low elevations of roughly 200-800 m, which one source calls poorly suited to quality arabica. It has historically been associated with robusta but increasingly produces natural-processed arabica. Sources disagree on the shares.
Field notes
- i
Wikipedia says coffee was introduced in Manabí's Jipijapa zone in 1860.
- ii
Cafe Imports calls Manabí Ecuador's largest arabica region, at about half of the country's arabica.
Processing
Sources · 5 Every sentence here was checked against a source we read. Taste notes are what guides describe, not promises about your bag. Last revised 2026-11-11. Some details here are less settled than others.
- Ecuador Coffee · Coffeeness
- Origin Spotlight: Ecuador · Driftaway Coffee
- Origin Spotlight: Exploring Ecuador's Specialty Coffee · Perfect Daily Grind
- Coffee production in Ecuador · Wikipedia
- Origins: Ecuador · Cafe Imports