How to drink Ecuadorian San Juan Coffee _ Ecuadorian Coffee roasted _ Ecuadorian Coffee Price

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The Ecuadorian coffee bean comes from a cooperative organization of boutique 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 position themselves as the top producers of Ecuadorian coffee, and the raw coffee beans from this cooperative have won many places in the Taza Dorada competition.

The Taza Dorada contest 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, which can be said to be Ecuador's COE. Unlike the COE system, Taza Dorada does not adopt an 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, averaging about 20 degrees Celsius. This weather is very suitable for the growth of Ecuadorian coffee beans 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.

Ecuador Zumba ACRIM

Ecuadorian Coffee Bean Lomba Aklin Peasants Association

National Ecuador (Ecuador)

Rumba (Zumba), Zamora-Chinchipe

1300-1900 meters above sea level

Planting varieties Typica, Caturra and Bourbon

Small farmers, members of producers' cooperatives

The annual rainfall is about 1000-1500 mm

The temperature is 12-28 degrees Celsius.

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

Treatment washing

The flavor of Qianjie coffee cup: citrus sour aroma, berry aroma, middle peach aroma, tail green tea, cigarette with floral flavor, solid and rich taste.

Qianjie coffee is recommended to brew: use V60 powder at 90 ℃ water temperature, 15g powder, powder / water ratio at 1:15, first steam 30g water for 30 seconds, then pour 125g water into powder bed and then 225g, remove filter cup after seeing powder bed.

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