Coffee Bean growing Environment in Ecuador Organic Coffee in the Galapagos Islands, Ecuador

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The organic coffee from the Galapagos Islands of Ecuador is recognized as a natural green boutique coffee. This kind of coffee grows naturally and has a mild taste with a hint of grass, fruit and caramel. It is highly sought after by the majority of businessmen and coffee lovers.

On May 23, 2014, the Ecuadorian coffee tasting was held in the art cafe of the Guangdong Provincial Museum. All kinds of Ecuadorian boutique coffee were displayed one by one, overflowing with mellow flavor, which made the participants' tongues lively.

Ecuador is located in South America, and the equatorial line runs through the country, so Ecuador is also known as the "equatorial country". Ecuador's superior geographical location, fertile soil and special climatic conditions have created a superior natural environment for coffee cultivation in the country. Ecuador is one of the few countries in the world that can produce both Arabica and Robusta coffee beans.

The decline in coffee production began in the 1980s as acreage began to decline and coffee was often unharvested because of its own low prices. Coffee production began to decline sharply during the price crisis of the 1990s and early 2000s. Ecuador's economy is heavily dependent on oil and less dependent on agriculture than many other coffee-growing countries. Ecuador produces less than 1% of world coffee production. The income of coffee has decreased, especially during this period, the international price of coffee has been very low, often lower than the cost of production.

Coffee did not become a major commercial project in Ecuador until the late 1920s, when the cocoa industry was threatened by disease and coffee was still largely a successor to the national economy.

The establishment of COFENAC is self-defeating

Although the Ecuadorian government supports the formation of the National Coffee Association (Consejo Cafetalero Nacional) and allows it to impose a 2 per cent surcharge on all coffee exports, the coffee industry has maintained extremely low yields and farmers have received little help in solving the coffee failure problem. COFENAC does not provide the training, technology transfer, agricultural credit or producer support that most observers claim to be needed.

Product characteristics

Alpine coffee in Ecuador is produced at an altitude of about 1000-2000 meters above sea level. Coffee from different soils has different flavors. Its taste is very interesting, a little sour and bitter, coupled with aromas and sweetness of fruit, grass and chocolate, Ecuador Alpine Coffee is a very good choice for making ESPRESSO and drip coffee, because you can taste its strong taste.

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