Introduction to the coffee beans and flavor characteristics of Galapagos Alcatraz coffee beans in Ecuador

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Ecuadorian coffee coffee:

Ecuador is an island country in South America and has a long history of growing coffee. At the beginning of the 19th century, Ecuador coffee was never listed as a major economic source compared to bananas, oil and shrimp, but the mountains on the island are high enough. Ideal soil for microclimate change and good quality, a location for producing great coffee! To this end, various organic associations have entered Ecuador to provide professional and technical education, assist in the construction of new mid-stage treatment equipment, and adhere to high standards of organic production, which is an "attractive" good bean among coffee fans in Taiwan.

Ecuador's most famous Galapagos Islands Galapagos Island is home to giant tortoise species discovered by Darwin, and UNESCO has been sworn as a "cultural and natural heritage of mankind". Therefore, the law strictly prohibits the import of fertilizers, herbicides, pesticides and other chemicals, coupled with the fact that there is a dense fog on the island all year round, which is rarely entered by outsiders.

Ecuadorian coffee on Galapagos Island has a huge mint flavor, smooth taste of smooth ester, sweetness is a very important member, this kind of coffee has few competitors in shallow roasting.

Property Characteristics: farm characteristics

Farm farm name: Small producers small producing group

Grade level: SHG

Region producing area: Galapagos Loja Province

Country country: Ecuador Ecuador

Altitude altitude: 1200-1300m

Certification Certification: German BCS

Coffee Characteristics: coffee characteristics

Variety variety: Bourbon bourbon

Processing System treatment method: Wet-processed washing method

Appearance appearance: 17019 mesh

Top Jury Descriptions judge's comment: the baking degree measured by the cup for 60 seconds at the beginning of the first explosion (Cinnamon)

Aroma aroma / flavor flavor: floral aroma, sweet-scented osmanthus, English scented tea, longan tea, olive, sugar cane, grape

Acid value: citrus, grapefruit, cherry

Complex complexity and other other: clean and fresh, meticulous and elegant taste, acidity is beautiful, mint aftertaste in the mouth, rating notes: clean and bright island style, mint refreshing taste, aftertaste is better.

Ecuadorian coffee cup test:

Dry aroma: 9

Wet aroma: 9

Clean: 10

Sweetness: 10

Acid quality: 9

Palate: 9

Flavor: 9

Yu Yun: 8

Balance: 9

Overall: 9

Cup test score: 91