Ecuadorian coffee brand Galapagos sea turtle coffee introduces Ecuador sea turtle coffee is delicious

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Ecuadorian coffee Galapagos. Sea turtle coffee

Ecuador Gala á pagos Hacienda El Cafetal

Galapagos coffee

□ producing area: Ecuadorian coffee / Galapagos Islands

□ producer: Hacienda El Cafetal San Cristabal

□ altitude: 800muri 1200m.

□ variety: Galapagos bourbon

□ particle size: above SC17

□ treatment: washing

□ certification: American Organic Certification (USDA ORGANIC EP), friendly birds

□ flavor description: strong flower aroma and sugarcane sweetness, thick feeling and good acidity.

□ South America at about 1000Km off the west coast of Ecuador, the archipelago directly below the equator in the Pacific Ocean is the Galapagos archipelago of Ecuador. The coffee produced here is rare and seldom circulated among ordinary consumers. The archipelago is recognized as a nature conservation area by the United Nations Educational, Scientific and Cultural Organization (USECO). The relevant law expressly stipulates that no chemicals or fertilizers can be used on the whole island, and of course, it is recognized by the OCIA of the United States as the place where organic coffee is produced. The coffee-growing area is concentrated on an island called San Cristobal, with a height of about 800m Mel 1200 m. Due to the island climate, the planting area is covered with thick clouds all the year round and has a dense variety of plants. Galapagos coffee, which is regarded as a treasure by coffee players all over the world, is grown in this primitive and natural super-perfect ecology. According to the relevant literature, French agronomist Don Manual Gobo brought Borubon seeds here in 1875 to open the coffee history of the Galapagos Islands. For a long time, these coffee trees were idle in the forest and allowed them to grow. It was not until 1990 that the Gonzalez-Duche family took over the reorganization. At present, the full name of the manor is "Hacienda El Cafetal San Cristabal". The coffee produced by it is regulated by strict environmental laws and regulations from planting to post-processing. The annual output is about 1150 bags (each bag of 45kg), and the varieties planted are still the "old bourbon" species transplanted in the same year.