Ecuadorian coffee beans [rumba coffee producing area] what is the flavor of Aklin Farmers' Association coffee? Ecuador

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Ecuadorian coffee beans [rumba coffee producing area] what is the flavor of Aklin Farmers' Association coffee? What are the advantages of the Ecuadorian island coffee growing environment?

A cooperative organization of high-quality coffee raw bean producers in southern Ecuador bordering the Peruvian border zone, which is part of a larger alliance of coffee producers. 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, with an average of about 20 degrees Celsius, which is very suitable for coffee growth 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.

About 1000Km off the west coast of Ecuador in South America, the archipelago directly below the equator in the Pacific Ocean is Ecuador's Galapagos archipelago. 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

Rumba (Zumba), Zamora-Chinchipe

1300-1900 meters above sea level

Planting varieties: Typica, Kaddura 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

Flavor: front citrus sour, berry aroma, middle peach aroma, tail green tea, cigarette with floral aroma, solid and rich taste

Filter cup: KONO filter cup

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking method: the ratio of water to flour is 1:15, 15g powder, 25g water for the first time, steaming for 30s, 225g 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.