Evaluation of Coffee Raw beans in Galapagos Islands, Ecuador Coffee introduction to the best coffee growing belt

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Ecuador is not a major coffee producer, although located in the coffee belt, but the geographical environment is more suitable for cocoa cultivation. So beans from Ecuador are not common. Usually, the coffee items that such countries can still survive in the market are ace grade, such as the Blue Mountains of Jamaica, Yauco of Puerto Rico.

The Galapagos Islands are best known for their natural conservation areas and native species such as tortoises, maned lizards and penguins. It is said that the environment of the island inspired Darwin and later published his famous origin of species. Since the island is a conservation area, its pollution-free natural environment is naturally unmatched by other producing areas. coupled with the fact that pesticides or chemical fertilizers cannot be used, it is easy for the coffee to be certified by the European Union.

This time (2016) the beans are imported by the domestic raw bean merchant H. he has bought the raw bean merchant O and the German version before, and tried their version in the Italian bakery. H's are similar to Italian ones, with slightly smaller beans. Visual observation is about 16-17 mesh size, which is one level lower than the official statement of bean merchants, but the price is also relatively beautiful. According to the raw bean merchant's description, the cup test has honey tea, floral, smooth taste, juicy and drupe finish. Galapagos, which I have tested in the past, feels nutty, honey sweet, light floral, and delicate. This belongs to the flavor of traditional boutique beans, which may be less favored by the market compared with the popular ​​ features such as strong flower and fruit aroma, high contrast acidity and sweetness, and mellow wine flavor. And the production is still the traditional washing treatment, the current popular honey treatment and solarization, it seems that it has not been adopted by the treatment plant.

Before 500g was put into the pot, 100g was tested, and the defects accounted for only 2.8g, which was only 8g after 500g, while most of the defects were caused by machine extrusion during pulp removal, and a few of them were dehydrated and whitened. There is almost no blackening, mildew and moth. The quality is quite good.

Because it is a bourbon species and a low altitude, the temperature of the bean is 165 degrees, and it goes back to temperature at 93 degrees. Because the moisture content is low and the beans are soft, the temperature rises quite fast. After a dense explosion, turn off the fire and glide for 30 seconds, 208 degrees below the beans. After blowing off the silver skin, 428g is left, and the visual baking degree is about 60-65.

The actual test flavor, dry aroma is nuts and yellow sugar fragrance, after the entrance of the first section of herbal flowers, and then turned into honey, slightly nutty, the final rhyme has a refreshing sweet feeling, excellent cleanliness. Although it has no strong flavor, it is a non-greasy bean.