Coffee came to Ecuador in the middle of the 19th century, planted in the low-altitude region of Manabi, which ranges from 500–700 meters. The region is still the largest area for Arabica production, producing about 50 percent of the country’s Arabica yield, though better-quality Arabica can be found elsewhere, at higher elevation.
Since this country is prone to such delicate shifts in whether due to the altitude and Equator, jungle to the east and ocean to the west, slight climatic changes have a huge impact on the farmland. Areas that are used to seeing fog in the mornings and sun in the afternoon are now shrouded in fog all day long, which prevents even drying on patios. Farms that have been accustomed to a lot of sun in some cases are seeing temperatures and exposure rise too high and the climate too try to produce the same quality as in previous years. Adaptation is a must for farmers here.