Flavor characteristics of Ecuadorian Coffee La Playa Castio Castillo from producing area

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[Paradise 12.21bake] Ecuador Coffee La Playa Casteo "2016 Taza Dorada Arabica Competition" 4th (227g original)

[Paradise] Ecuador La Playa Castillo

Ecuadorian coffee flavor: coffee flower and jasmine aroma, filled with citrus, Fuji apple, ripe guava flavor, brown sugar sweetness, is a strong and elegant coffee

Cooking suggestions:

Hand punch

Ecuador Coffee "2016 Taza Dorada Arabica" Raw Bean Competition ranked 4th

For 20 years, Anecafe of Ecuador, with the assistance of Catholic Relief Services (CRS), holds the "Taza Dorada Arabica Arabica" raw bean competition, also known as the "Golden Cup", similar to the extraordinary cup Cup of Excellence, with the aim of promoting Ecuador's Arabica variety of coffee.

Last October, La Playa Casteo (Castillo), carefully taken care of by coffee farmer Ruben Guagala, won fourth place in the 2016 Taza Dorada Arabica. This hard-won success stands out from hundreds of participating coffee beans, and it is also the result of several years of experiments and corrections. Caravela, the exporter, also played an important role in this process.

Over the years, Gugera improved the overall process, including extending Casteo's fermentation time for up to 24-36 hours, developing more sweetness and complex flavors, rebuilding his drying bed and making the drying process slower.

It turns out that thanks to his continuous efforts, the quality of coffee is getting better and better year after year, and finally his coffee has been transformed from mediocrity to elegant boutique. Ecuadorian coffee La Playa Castio Castillo has become the best example for coffee farmers to work with industry experts to get top quality beans.

Country of production: Ecuador Ecuador

Production area: Imbabura

Farmer: Reuben Gugera Ruben Guagala

Altitude: 2100 m

Bean seed: Castillo Castillo

Treatment: washing washed

Harvest time: 2016