Flavor characteristics of Historical stories about the cultivation of Gigante Higante Coffee in Ecuador

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Ecuador, which passes through the equator between Colombia and Peru, is one of the few countries in South America that produces both Arabica and robusta coffee. In fact, Ecuador means "equator" in Spanish. Due to the use of old-fashioned traditional harvesting and handling methods, Ecuadorian coffee is not included in the list of boutique coffee, so it is generally rare and unfamiliar.

When my thoughts run aground in a cup of mellow coffee, I feel pleasant and comfortable. We like to have a cup of coffee to cheer us up, which is common to the world and full of local flavor. Coffee is the second largest export in the world after oil. Thanks to the hard work of about 100 million coffee farmers around the world, we can enjoy 12000 cups of coffee per second. Why do we like coffee? Coffee can basically be divided into two categories, daylight coffee and sunshade coffee; at the same time, it can also be divided into coffee grown in flatlands or mountains, and coffee produced industrially or organically. Coffee grown in high mountains (about 8-2000 meters) is called Arabica coffee, coffee grown in large quantities on flat land, and sometimes misuse of pesticides and agrochemicals to control diseases and insect pests. Coffee grown in mountain areas and volcanoes is of better quality if it is picked up in forested areas according to its diverse topography. As a result, Arabica coffee is more ecological and of better quality.

Arabica coffee is grown in different regions of Ecuador under climatic and topographical conditions, such as the world's extremely high altitude (between 1600 and 1900 meters) coffee growing park in the southern province of Loja. Coffee is also grown in the Amazon forest; coffee is grown in the highlands of Zamora Chinchipe province, avoiding the crisis of local deforestation. In addition, the coffee grown in the el Oro Highlands, the golden coast of Ecuador, is foggy due to the intersection of cold winds from the Andes and hot air from the Pacific Ocean, and partially covers the local coffee park. High altitude, land conditions and good post-processing have created the local coffee with a special flavor-acidity, aroma, mild taste and strong walnut flavor. Manabi is a very important coffee producing area along the coast of Ecuador, and its park is located about 400-600m above sea level. Due to the regional climate formed by ocean currents, the taste of its coffee is different from that grown in other lowlands. With excellent taste and aroma and moderate acidity, it is very suitable for the production of Expreso coffee.

The Arabian Coffee Tree was first introduced to Ecuador (Ecuador) in 1952 and its coffee is of good quality, especially the coffee harvested in early June. Ecuadorian coffee beans can be divided into two varieties: Galapagos and Gigante, both of which have the characteristics of large granules and heavy weight. Ecuadorian coffee can be divided into first class (No.1) and super excellent (ExtraSuperior) according to its quality. They are mainly exported to the Nordic countries of Scandinavia.

The main problem facing coffee producers is their efforts to maintain stable quality. The coffee here is generally well-balanced and refreshing, with a unique aroma.

Ecuador is one of the few countries in South America that produces both Arabica coffee and Robbins coffee. However, as the land suitable for Arabica coffee trees is decreasing, the production of Robbins coffee is gradually increasing. The best Arabica coffee comes from the Andes, especially the Chanchagu Valley (ChanchamgoValley). The Andes are divided into two mountains, extending from south to north to central Ecuador.

Ecuador, located between Colombia and Guilu in South America

Coffee has a long history, and the Loha region is in southern Ecuador.

Close to the Andes, it is one of the highest coffee-growing areas in the world.

It is also an important coffee exporting city in the country. Most of them are planted naturally in the shade.

The local high altitude, climate change and soil quality are very suitable for coffee growth.

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