Brief introduction of Galapagos Islands Coffee beans

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The Galapagos Islands are located in the Pacific Ocean, about 1,000 kilometers off the coast of Ecuador. The archipelago consists of 13 major islands and small islands as well as reefs covering 8000 square kilometers and is one of the noblest national parks in the world. 97% of the territory belongs to Galapagos National Park, a protected area. The United Nations Educational, Scientific and Cultural Organization has declared this place a "World Natural Heritage site".

These islands are volcanic landforms formed by magmatic eruptions. Even now, constant volcanic eruptions are shaping the geography of the archipelago. The Galapagos Islands are the products of one of the greatest volcanic activities in the world. The climate here is largely affected by ocean currents, including the Humboldt cold current and the El Ni ñ o warm current.

Galapagos is rich in species, warm and cold world of animals and plants, here is a natural paradise. The most famous animal is a prehistoric creature, the giant tortoise, also known as the Galapagos tortoise (one of the oldest animals in the world, which has lived here for millions of years.) Iguanas are the only lizards that live in the sea, as well as land lizards and Darwinian finches. Other animals are blue-footed boobies, frigate birds, albatrosses, the only penguins that live in hot water, cormorants, and sea lions.

As the local arable land is very limited, Galapagos coffee is very rare. Since Manuel J.Cobos first cultivated coffee here in the late 19th century, the coffee seeds here have never been hybridized or changed. Therefore, coffee on Galapagos Island is considered to be one of the purest Arabica coffee beans in the world. Galapagos coffee has excellent quality, grows in fertile volcanic soil, and is rich in minerals such as phosphorus. The cultivation of coffee is not affected by any chemicals.

Country of origin: Ecuador

Producing area: Galapagos Islands

Variety: Arabica bourbon

Altitude: 400 m

Harvest season: December to February

Processing method: washing, insolation

Classification: European standard

Raw bean screen number: 80% belongs to No. 16 bean.

Taste: caramel taste outstanding, moderate acidity, mellow, full and charming flavor.