Introduction to the Origin of Ecuadorian Coffee production area description of the taste and flavor of Ecuadorian coffee

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Ecuador has great potential to produce coffee with exotic flavor, and its quality is also recommended. However, the biggest problem at present is production. Ecuador's annual coffee exports are only 100 containers (1 container = 40,000 pounds) of washed Arabica coffee. A coffee merchant imports more than 100 containers of coffee a year, while the rest of Ecuadorian coffee is poor quality sun beans and robusta coffee. Supply to the huge instant coffee market at home and abroad. Present the above phenomena in a table:

Coffee exports from producing countries / year (container statistics)

Colombia / 32000

Peru / 12000

Bolivia / 3000

Ecuador / 100

The coffee comes from a small organization located on the southern border of Ecuador and Peru and belongs to a larger group that has won high rankings and first prizes in Taz Dorada competitions many times because of its top leadership and one of the best positions in Ecuador's coffee market.

Coffee farmers in the region still grow traditional varieties of coffee, such as Tibika, Katura and bourbon, which is also the key to their success. Leaf rust has always been the biggest headache for these coffee farmers, coupled with the relationship between organic certification, which greatly limits the products that can be used to deal with leaf rust, making the problem even more difficult.

The climate of this area has its own style, very special, humid throughout the year, the temperature change is suitable, about 12-28 degrees Celsius, the average temperature of 20 degrees, such a climate is very suitable for growing coffee, which is also reflected in the flavor of coffee.

Coffee farmers in southern Ecuador own an average of 1.5 hectares of small farms per person, while there are more large farms in the north

Most southern farms are organic and produce a wide variety of products, including flowers, corn, kale, bananas, bees, cattle, fish, fruit and coffee. At present, the most difficult challenge for coffee farmers is leaf embroidery disease, which has reduced Colombia's coffee production by 50% in recent years. The easiest way to eliminate leaf embroidery disease is to use chemicals, but coffee farmers treat it in an organic but difficult way for the sake of environmental protection; in addition, in Ecuador, there is a lack of plant nutrients due to lack of fertilization. this also affects the quality of coffee and the growth of coffee inner shell and raw beans.

The farms in the north are large, with an average of 15 hectares or more, cultivated with traditional fertilizers and fully developed; the area is lush and very humid, coupled with warm summers, and the conditions are perfect for growing coffee; it is a very interesting place with ancient local aboriginal graveyards, vineyards and experimental farms run by NESPRESSO.

Origin: Ecuador

Production area: Erzamora-Chinchipe province, Zumba city

Farm: multiple small coffee farmers

Ecuadorian coffee variety: Arabica

Ecuadorian coffee: 1300-1900 m above sea level

Ecuadorian coffee raw bean treatment: washing and drying in the sun on the farm

Ecuadorian coffee flavor

"toffee and walnut flavor with citrus acid."