Introduction of Ecuadorian Coffee Variety Science Popularization Ecuador Organic Coffee production characteristics and Flavor

Ecuador is the highest Arabica coffee plantation in the world and one of the few countries in the world that can provide Arabica and robusta coffee. Robusta coffee is mainly produced in the Ecuadorian jungle and seaside areas. It is mainly used to produce instant coffee. Ecuador is located in South America, and the equatorial line runs through the country, so it is also known as the "equatorial country". Its superior geographical location, fertile soil and special climatic conditions create a superior natural environment for coffee bean cultivation.

Since the coffee tree was first introduced into Ecuador in 1875, the quality of its coffee has remained unchanged for 100 years, especially the coffee harvested in early June every year, which is called "the best coffee in the world". Ecuadorian coffee beans are divided into Galapagos and Segante, both of which have large particles and heavy weight. In particular, the unique geographical conditions of the Galapagos Islands give coffee beans excellent genes that are superior to those of other producing areas, and its high quality comes from the absence of any chemical agents when growing. As Ecuador's land suitable for Arabian coffee trees is gradually decreasing, Galapagos coffee is even more precious.

The Arabian Coffee Tree was first introduced to Ecuador (Ecuador) in 1952 and its coffee is of good quality, especially the coffee harvested in early June. Ecuadorian coffee beans can be divided into two varieties: Galapagos and Gigante, both of which have the characteristics of large granules and heavy weight. Ecuadorian coffee can be divided into first class (No.1) and super excellent (ExtraSuperior) according to its quality. They are mainly exported to the Nordic countries of Scandinavia.

The main problem facing coffee producers is their efforts to maintain stable quality. The coffee here is generally well-balanced and refreshing, with a unique flavor. Ecuador is one of the few countries in South America that produces both Arabica and Robbins. However, as the land suitable for Arabica coffee trees is decreasing, the production of Robbins coffee is gradually increasing. The best Arabica coffee comes from the Andes, especially the Chanchagu Valley (ChanchamgoValley). The Andes are divided into two mountains, extending from south to north to central Ecuador.

The coffee beans produced in Ecuador's Galapagos Islands are organic coffee beans, thanks to the unique ecological environment such as volcanic soil and microclimate, coupled with the fact that they do not use any chemical fertilizers or pesticides, they are recognized as natural green boutique coffee. this naturally grown coffee has a mild taste with a hint of flowers and fruit and caramel.

Ecuador is prone to such subtle changes, and minor climate changes can have a huge impact on farmland, whether due to elevation and the equator, or to the jungles in the east and the oceans in the west. Where fog is often seen in the morning and afternoon sun, it is sometimes shrouded in fog all day and cannot be dry even in a drying factory. In some cases, the temperature and exposure can become too high for coffee farms. In order to grow coffee of the same quality as in previous years, coffee farmers must pay more time.

[introduction to the producing areas of Ecuador]

Intag Valley

The foothills of the western Andes south of Guayaquil and the hills along the coast of Manabi province are famous for growing Arabica coffee beans with a perfect balance of acidity, sweetness and bitterness.

Pichincha, prov.

Located in the northwest of Ecuador, mainly grows robusta coffee beans.

Luoha area

Loha region is located in the south of Ecuador, close to the Andes Mountains, is one of the highest coffee-growing areas in the world, 1450-2000 meters above sea level, is also an important coffee export city in the country. The variety of coffee beans is Tibika, which is treated by washing and mainly planted in natural shade. The local high altitude, climate change and soil quality are very suitable for coffee growth, and there are many excellent planting conditions for growing coffee.

Galapagos Islands

The waters of Ecuador in South America, directly below the equator, are a mysterious and charming group of islands that inhabit the Galapagos islands, and many of the inherent species here are sworn by UNESCO as the "cultural and natural heritage of mankind". Therefore, the law strictly prohibits the import or use of fertilizers, herbicides, pesticides or all other chemicals. Certified by OCIA and Rainforest Bird Conservation, the organic shade planting environment, coupled with the unique climatology of the island, creates a fragrant, full-bodied taste.

Galapagos Islands coffee is recognized as green natural coffee, because the Ecuadorian government has designated the islands as a national park, not only does it no longer allow the reclamation of new agricultural land, but also forbids the use of chemical fertilizers, pesticides, herbicides and other chemicals. Although the altitude of about 200m on the island is very low, but under the special influence of the sea, the climate of this area is equivalent to the climate of terrestrial 1000m-1800m, which is very suitable for the growth of coffee, especially the quality of extra hard coffee (SHB) is excellent.

Coffee is also produced in Ecuador. Ecuador's coffee grows well because the Andes pass through the middle, coupled with sufficient precipitation, suitable temperatures and rich light under the influence of the tropical climate. Top coffee Gigante and coffee from the Galapagos Islands are the best of coffee, although Arabica coffee has not been grown in Ecuador for a long time.

[coffee bean varieties]

Ecuador is one of the few countries in South America that produces both Arabica and robusta coffee. However, as the land suitable for Arabica coffee trees is decreasing, the production of robusta coffee is gradually increasing. The best Arabica coffee comes from the Andes, especially the Chanchagu Valley (ChanchamgoValley), which is divided into two series of mountains, extending from south to north to central Ecuador. The main problem for coffee producers is to strive to maintain stable quality. The coffee in the area is generally well-balanced and refreshing, and a unique aroma Arabica coffee tree was first introduced to Ecuador (Ecuador) in 1952, and its coffee quality is very good, especially the coffee harvested in early June. Ecuadorian coffee beans can be divided into two varieties: Galapagos and Gigante, both of which have the characteristics of large granules and heavy weight. Ecuadorian coffee can be divided into first class (No.1) and super excellent (ExtraSuperior) according to its quality. But the coffee varieties grown in Ecuador are mainly bourbon. Bourbon, like tin pickup, is an older breed of coffee.

-bourbon-

After the early (prehistoric coffee) iron pickup was transplanted to Yemen, the bean shape changed from thin and pointed to round. It was named bourbon in 1715 after France transplanted round beans from Yemeni mocha to the island of Bourbon on the east coast of Africa (renamed Reunion after the French Revolution).

Bourbon beans spread to Brazil and Central and South America in 1727, and the British transplanted Yemeni mochas to St. Helena Island (where Napoleon was later imprisoned) in 1732. Bourbon is the winner of the American boutique coffee cup test. For example: many Brazilian countries are bourbon varieties, the front street rations beans Brazilian coffee and individual Brazilian Queen Manor coffee are bourbon varieties.

Galapagos coffee is like a pearl in boutique coffee. It has flower-like aroma and mellow taste at the same time. Flowers and fruit-like sweetness and finish, its flavor is not inferior to the famous Jamaican Blue Mountains and Hawaiian Kona Coffee. They are mainly exported to Ecuador, the Nordic country of Scandinavia, which is the highest Arabian coffee plantation in the world. Since the coffee tree was first introduced into Ecuador in 1875, the quality of its coffee has remained unchanged for 100 years, especially the coffee harvested in early June every year, which is called "the best coffee in the world".

Ecuadorian coffee beans are divided into Galapagos and Segante, both of which have large particles and heavy weight. In particular, the unique geographical conditions of the Galapagos Islands give coffee beans excellent genes that are superior to those of other producing areas, and its high quality comes from the absence of any chemical agents when growing. As Ecuador's land suitable for Arabian coffee trees is gradually decreasing, Galapagos coffee is even more precious.

-Sidra new variety of coffee beans-

Ecuadorians do not believe that good coffee must grow at high altitude. they grow coffee not only along the backbone of the Andes, but also in coastal areas, low-lying Amazon basins and even the Galapagos Islands. One of the most interesting things that happened in Ecuadorian soil was the emergence of a new variety called Sidra. This is a mixture of bourbon and Tibica varieties, and the Sidra variety will show very unique fruit and flower flavor characteristics. After growing and carefully roasting at high altitudes, these coffees stand out on the cup table and are likely to bring Ecuador closer to professional coffee-producing countries.

[coffee bean treatment]

Ecuador's coffee is mainly treated by water washing, which can produce coffee with a cleaner taste.

Selecting → to remove pulp → fermenting → washing → drying → shelling

First, add a lot of water to the coffee cherry, rinse away the immature fruits and impurities floating on the surface, select beans, and then use a peeling machine to remove the peel and pulp. Then put it into the fermentation tank to ferment for 18 hours for 36 hours, make the fermentation bacteria dissolve the pectin on the surface of coffee cherries, wash it with clean water, dry it for 1-3 weeks, then dry it with a machine, and use a sheller to remove endocarp, peel, seed shell and silver film, which is quite cumbersome.

Flavor characteristics of Ecuadorian Coffee

Ecuadorian coffee has distinctive South American coffee characteristics. Balanced low acidity, fragrant, bitter taste is not obvious, the taste is clear, but there is a lingering aftertaste for a long time. The fragrance is soft, as if you can go back to the ancient and mysterious Inca empire. Coffee is a good history, you need to savor it carefully in order to understand the vicissitudes of life. The superior environment creates the crisp character of coffee, and the enthusiasm of coffee farmers gives coffee enthusiastic life. If you taste coffee more, you will find the local flavor and human culture of coffee.

Suggestions for making coffee in front of the street:

No matter what kind of coffee is brewed, the freshness of coffee beans is very important. Qianjie has always believed that the freshness of coffee beans has a great relationship with the flavor of coffee, so the coffee beans shipped in Qianjie coffee are roasted within 5 days. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

For those who need to be ground, Qianjie warmly reminds you that if the coffee beans are ground in advance, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor round. so you can drink a cup of coffee as soon as you receive the coffee powder. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

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