Ecuador Coffee, a new coffee producing area with great potential, which is rare in China.

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Today came to the absolutely novel new coffee producing area-Ecuador!

This is a country that most people may have heard of, but not very familiar with.

In fact, it is very suitable for the cultivation of coffee beans.

The high-quality coffee beans produced in Ecuador will definitely brighten people's eyes!

But the output is very rare, and it is through the local competition, the Golden Cup Ecuador, that we have the honor to know the coffee from Ecuador.

Let's get to know the potential Ecuadorian coffee and the Taza Dorada Golden Cup Ecuador competition.

Ecuador, whose full name is the Republic of Ecuador (Spanish: Rep ú blica del Ecuador), is located in the northwest of South America, bordering Colombia in the north, Peru in the south and the Pacific Ocean on the west. Because the equator runs across the border of Ecuador, the Spanish language takes the equator (ecuador) as the country's name and has a nickname for "equatorial country".

In 1920, after disease killed a large number of local cocoa trees in Ecuador, many farmers began to grow coffee.

Ecuadorian coffee accounts for only 0.5% of global production, mainly in the production system of small farmers, with the main harvest period from May to September; the main varieties in Ecuador, 60% Arabica and 40% Robasta.

Ecuador has a very diverse ecosystem. Coffee beans at high altitudes have good body, layered acidity and pleasing sweetness. Although the production environment in Ecuador is good, the infrastructure still needs to be improved, including the poor domestic financing environment, low production capacity and high wages, which have had an impact on the development of the whole industry, and even the coffee planting area has been shrinking since 1985. Therefore, compared with the large coffee producing countries nearby, there is still room for improvement.

However, Ecuadorian coffee beans are also particularly competitive, especially most coffee trees are planted in shaded, multi-ecosystem environments, and most of them are non-toxic, natural farming methods, and most small farmers have their own washing plants, which have the potential to be first-class coffee in the world because of their quality and unique flavor at high elevations.

Of course, in recent years, under the influence of the boutique coffee market, many high-altitude areas of Ecuador have begun to plant varieties of high quality, such as Loja and Zamora Chinchipe, and the elevations in these areas are quite high, which is conducive to coffee growth.

Golden Cup Ecuador (Taza Dorada (Golden Cup) is Ecuador's local coffee competition, the fine coffee raw beans produced by small farmers, and through national and international evaluation, it can be said to be Ecuador's COE. However, unlike the general COE system, the Golden Cup Ecuador does not assist the winners in the auction system after the match, so almost all the winning batches of raw coffee beans will be booked directly by buyers who recognize the goods.

Ecuador produces very little coffee, and few people import it in the country, but through this gold cup competition in Ecuador, coffee lovers finally have a chance to taste this award-winning batch of Ecuadorian coffee!

This is the batch of small farmers who won the fourth place in Ecuador in the Golden Cup. It comes from Jorge small farmers in Urkuki County, Imbabula Province in northern Ecuador.

Wet fragrance is like a hundred flowers blooming, the aroma of all kinds of flowers pour into the nasal cavity one by one, the first impression is so deep ~ it is not scented tea but sweet oranges, pineapples, mangoes, it turns out to be a combination of golden fruits! The sweet breath makes people forget the light acidity of the fruit, the overall sense of acidity and sweetness is very balanced, comfortable as if blowing the sea breeze like the summer style.

There are friends who make their own coffee.

Xiao Cafe especially recommends using conical filter cups such as Kono, Sanyo Baja filter cup and Bonmac to highlight his unique sense of hierarchy.

If ice droplets, ice extract and other methods are used to make iced coffee, it will enhance his sweetness.