Ecuador Zumba rumba production area | Aklin Farmers' Association washing iron pickup truck, Kaddura, Bourbon wind

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Ecuador Zumba rumba production area | Aklin Farmers' Association wash iron pickup truck, Kaddura, bourbon flavor?

A cooperative organization of high-quality coffee raw bean producers in southern Ecuador, which is part of a larger alliance of coffee producers, bordering the Peruvian border. 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.

Ecuador picks Arabica coffee according to different regional climate and topographical conditions, for example, it has a world 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 coastal area 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 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.

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

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

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.