Ecuadorian coffee bean variety _ what coffee tastes good in Ecuador _ how to describe Ecuadorian coffee

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The first time I drank Ecuadorian coffee beans-Sidra was impressed by the contradictory unity between rich and plain flavor. Almost all coffees have their own unique flavor, except for Ecuador's Sidra and Typica, which are plain and rich without distinctive personality.

For some reason, I immediately thought of the socialist tradition of the leftist in Central and South America; a realistic tendency to care about social weakness and human nature. Such as Modotti and Salgado photography. Take Sidra as an example, its delicious and rich flavor belongs to folk joy, but on the other hand, the delicate bitterness seems to reveal a trace of compassion for the people. This is very clean, pure chocolate bitterness, almost without any impurities, the pity of the Virgin Mary. The former taste gives people vitality and revolutionary power; the latter flavor presents a realistic social status quo. These two kinds of taste sense crisscross change in the dialectics, draw out endless meaning. It even continues its ripple-like waves in the emptiness of Yuyun.

Sidra and Typica belong to the same family, but the former is romantic and the latter is classical. If Sidra has the realism of revolutionary action, then Typica is revolutionary philosophical thinking; if Sidra is Bai Juyi, Typica is du Fu. If the former is a civilian, the latter is an aristocrat and an elite intellectual; the former is the photography of Modotti, and the latter is the work of Salgado. Typica is thought-provoking, the bitterness is thick and rich, and the delicious taste is more reserved. That kind of contemplation sometimes enters the subtle land of fantasy, giving rise to a deeper view of the real world.

I used to think that when I drank Blue Mountain, "I could die in the morning when I heard the news." Today, after drinking these two Ecuadorian coffee beans, they can lie peacefully in the open bosom of the earth with ideals, dreams, and hopes.

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