What are the flavor characteristics of Ecuador [Galapagos Islands coffee beans] bourbon varieties? Ecuador

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What are the flavor characteristics of Ecuador [Galapagos Islands coffee beans] bourbon varieties? How to grow organic coffee beans in Ecuador?

Ecuador is between Colombia and Peru, and Ecuador, which passes through the equator, 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. Ecuador faces the Pacific Ocean, and near the equator, about 900km west of longitude 90 degrees, Ecuador is also dependent on the Galapagos Island Islands, also known as Cologne, which produces the well-known Galapagos coffee. In order to protect the natural ecology, the Ecuadorian government has designated the archipelago as a national park and banned the use of chemical fertilizers, pesticides and other chemicals, so coffee in the Galapagos Islands is recognized as organic coffee. Galapagos Islands coffee flavor is more balanced and neutral, moderately mellow, with a little obvious but pleasant acidity, with a special aroma. However, because it is rarely seen on the market, not many people talk about this coffee.

Ecuador Ecuador Coffee has never been listed as a major economic source compared to bananas, oil and shrimp. Ecuador's most famous Galapagos Islands Galapagos Island is home to the original species of giant turtles discovered by Darwin. UNESCO has designated it as the "cultural and natural heritage of mankind", so the use of fertilizers, herbicides, pesticides and other chemicals is strictly prohibited. Coupled with the fact that the island is foggy all the year round and few outsiders enter it, navigators call it Alcatraz. Galapagos Island (Cologne Island) is an island located 1100 kilometers away from Ecuador. It is an archipelago formed by lava from undersea volcanoes. Due to the cool and extremely arid climate affected by the cold current in Peru, the mountains on the island have sufficient height, microclimate change and good quality ideal soil to provide an environment conducive to coffee growth.

This coffee is full of tea aroma, very lovely, light acidity and delicate taste, the end of the smell of cocoa reminds me of the unspoiled Kona many years ago, this kind of coffee has few competitors when it is lightly roasted.

Cup test report: clean, meticulous and fresh, I like the tea after brewing very much, with a hint of Xuanmi tea.

Property Characteristics: farm characteristics

Region producing area: Galapagos

Country countries: Ecuador Ecuador

Altitude altitude: 1200 Murray 1300m

Certification Certification: German B.C.S

Coffee Characteristics: coffee characteristics

Variety variety: Bourbon bourbon

Processing System treatment: Wet-processed washing method

Appearance appearance: 17muri 19 eyes

Top Jury Descriptions judge's comment: the baking degree (Cinnamon) measured by the cup for 30 seconds at the beginning of an explosion.

Aroma aroma / flavor flavor: floral aroma, sweet-scented osmanthus, English scented tea, longan tea, olive, sugar cane, grape

Acid value: citrus, grapefruit, cherry, slight

The complexity of complex is the same as that of other: clean and fresh, delicate and elegant taste, beautiful acidity, mint finish above the mouth

Flavor: clean and bright island style, fresh mint taste, better aftertaste of tea, pearl in boutique coffee, special grain aroma, bring out clean and thick slightly sour sweetness, round and sweet.

Qianjie coffee brewing is recommended:

Filter cup: KONO filter cup

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking method: the ratio of water to flour is 1:14, 17g powder, 25g water for the first time, steaming for 30s, and 238g water for the second time. The extraction time is about 2:30 seconds.

Analysis: there are not many ribs at the bottom of the Kono cup, and the filter paper clings to the filter cup to achieve the purpose of limiting air flow, which can make water and coffee powder have longer contact soaking time in the filter cup and ensure the extraction time and extraction rate of rough grinding. In this way, the coffee powder can be fully extracted, enhance the mellow taste and make the taste more concentrated.

Flavor: well balanced, clean, thick and solid on the palate, with a long dark chocolate finish.