Ecuadorian Coffee Zuba Region Introduction Ecuadorian coffee is balanced or mellow

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★ Chinese name: Ecuadorian Coffee Aklin Peasants Association (Zuba) Manor beans

English name of ★: Ecuador ACRIM Zumba

★ producing area: Zumba Zuba / local smallholder

★ treatment: washing

★ varieties: Typica (Tibica), Caturra (Kaddura), Bourbon (bourbon)

★ altitude: 1500 m

★ baking degree: medium baking

★ Ecuadorian coffee flavor display: with citrus acid, tobacco and stone fruit flavor, full rhyme

Ecuador is bordered by the Pacific Ocean to the west, the eastern part near the coast is plain, and the central part is high above sea level. Mount Chimborazo, which is 6310 meters above sea level, is part of the Andes Mountains and is an extinct volcano. In addition to being the highest point in the country (6267 meters above sea level), it is also the farthest place on the earth's surface from the center of the earth. This is one of the few countries in South America that produces both Alabica and Robusta coffee. The southern Andes is the highest producer of Arabica coffee in the world, with large grains and heavy portions, and the coffee produced at the beginning of June is regarded as one of the best coffee in the world. However, as the land suitable for Arabica is decreasing, the production of robusta coffee is increasing year by year. From the province of Loja, south of Ecuador, it is the highest coffee producer in the world.

Shade-growing coffee is to interplant coffee with other different tree species and crops in the coffee garden in a way that maintains the original ecological appearance and does not destroy the biosphere. It looks like a small-scale forest reserve. For Ecuador, which is located on the equator, ecological conservation is of great significance, because coffee farmers do not need coffee to cut down trees, and the role of coffee trees is just the tree species in the middle of the shade ladder. It also reserves more habitats for birds and other creatures. Because coffee trees are shaded by other tall tree species, the coffee fruit is generally rich and mellow, which is a good choice for consumers to protect the ecology and enjoy delicious food.

Ecuadorian coffee has a rather rustic and balanced taste. At the beginning of the entrance, you will feel that none of the flavors are particularly prominent, but when Huigan appears, you will find a hint of cereal flavor (what we call biscuit flavor) and acidity. But the acid is not as clear and transparent as Kenya or Hawaiian Kona, but has the taste of rose or chamomile tea, even with floral aromas. It is suitable for friends who love Brazil and want to drink a better taste than Brazil. The point is: actually, he is not sour!