Unknown Coffee Origin Ecuador explores the traditional Ecuadorian Coffee Variety Iron pickup

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This batch is from a cooperative organization of high-quality coffee raw bean producers in southern Ecuador, which is part of a larger alliance of coffee producers in a region bordering Peru. The association has excellent coordination and leadership, which helps them to position themselves as the top producers of Ecuadorian coffee, and the raw coffee beans from this cooperative have won many seats in the Taza Dorada competition.

The competition has been held for many years. Coffee farmers submit their high-quality coffee raw beans for national and international evaluation to determine which are the best micro-batches. It can be said to be Ecuador's COE. Unlike the COE system, there is no auction system, and the winning batches of raw coffee beans will almost be booked by buyers who know the goods.

Small farmers in this region still maintain the fine tradition of growing traditional varieties such as Typica, Caturra and Bourbon, which has been the key to their success.

The climate is very special in this area, humid almost all the year round, and the temperature fluctuates very comfortably, from 12 to 28 degrees Celsius, with an average of about 20 degrees Celsius, which is very suitable for coffee growth and reflects the flavor in the cup.

Most of the typical coffee and raw bean estates in southern Ecuador are organically grown, and the crops are very diverse. Corn, cabbage, bananas, bees, cattle, fish, fruit and coffee are grown together. Coffee leaf embroidery disease has been a threat to coffee bean producers in the region, and leaf rust has reduced Colombia's coffee production by 50% for a year or two. The simplest solution against leaf rust is intensive chemical applications, but coffee farmers in the region take a more determined organic approach because of their respect for the environment.

Aklin Peasants' Association of Lomba, Ecuador

Country Ecuador

Producing area rumba

1300-1900 meters above sea level

Cultivated varieties Typica, Caturra and bourbon

Small farmers, members of producers' cooperatives

Annual rainfall is about

The temperature is 12-28 degrees Celsius.

The area is about 1.5 hectares per member of small farmers.

Treatment washing

Flavor: front citrus sour, berry aroma, middle peach aroma, tail green tea, cigarette with floral aroma, solid and rich taste