Origin Focus
7379 views September 19, 2013 posted by Maja Wallengren

Most of Ecuador’s Arabica Coffee is Naturals


Of the total Ecuadorian Arabica production some 70 percent of beans are processed as “Natural Arabicas” in which the freshly picked coffee cherries are dried complete with the pulp – which add a natural sweetness to the final cup quality – while the balance of the arabica output is all fully washed. Here top quality washed Arabica coffee is being dried on trays, photo courtesy by www.Ecuador-Wonders.com


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  • Wow that was strange. I just wrote an incredibly long comment but
    after I clicked submit my comment didn’t appear. Grrrr…
    well I’m not writing all that over again. Anyways, just wanted to say wonderful blog!

    • Thanks so much for doubling up the efforts 🙂 I very much appreciate your comments!

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