Coffee
Scientific name:
Coffea spp.
In the Ecuadorian Amazon, hundreds of farming families grow coffee as an alternative for improving their incomes without compromising the health of surrounding ecosystems. With technical support from ALIADOS — and the adoption of regenerative agriculture practices — producers strengthen agroforestry systems that improve soil fertility, conserve biodiversity, and increase the resilience of their farms to climate change.
Ecuadorian coffee is recognized for the quality and diversity of its sensory profiles. Grown under the shade of native trees, it develops floral, fruity, and chocolate notes that make it highly valued in specialty markets.
Besides being one of the world’s most popular beverages, coffee provides an opportunity to strengthen rural economies, generate value at the product’s origin, and demonstrate that agricultural production and nature conservation can advance together.
Ecuadorian coffee is recognized for the quality and diversity of its sensory profiles. Grown under the shade of native trees, it develops floral, fruity, and chocolate notes that make it highly valued in specialty markets.
Besides being one of the world’s most popular beverages, coffee provides an opportunity to strengthen rural economies, generate value at the product’s origin, and demonstrate that agricultural production and nature conservation can advance together.
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