What are the flavor characteristics of Ecuador coffee Galapagos USDA organic coffee producing area

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About 1000Km from Ecuador in South America, the islands directly below the equator in the Pacific Ocean are also the islands of the famous GALAPAGOS penguins. This is the island of GALAPAGOS in Ecuador. The coffee produced here is rarely known.

The island is recognized by the United Nations Educational, Scientific and Cultural Organization (USECO) as a natural park, and the law stipulates that no chemical fertilizers can be used here, so it is also recognized by the OCIA of the United States as the production place of organic coffee.

The place where coffee is grown is an island called SAN CRISTOBAL, which is about 800m high. It is covered with thick fog and is covered with dense plants. The water from the central crater forms an El Junko lake, and Ecuadorian coffee is grown on this perfect natural ecological surface.

Borubon seeds were brought into the area by Don Manual J Gobos in 1875 and began to be planted. At first, the planting area was only 200ha, but the current planting area is only about 400 ha. The total annual production of SANCRISTOBAL is only 1150 bags (each bag of 45kg). The correct name of the garden is Hacienda El Cafetal San Cristabal.

Because the island is recognized as a natural park by the United Nations Educational, Scientific and Cultural Organization (USECO), and the law stipulates that no chemical fertilizers can be used here, it is also recognized by the OCIA of the United States as the production place of organic coffee.

Welcome to Ecuador. This small country may not be on the list of the world's most famous coffee producers, but from the city to the Andes or the fertile Amazon basin, you will find coffee fruit ripening on small farms.

But what are the flavor characteristics of Ecuadorian coffee? What are the different areas? What kind of varieties and processing methods will you encounter? I talked to several experts. Keep reading to find the answer.

The sweetness of Ecuadorian coffee

What marks Ecuadorian coffee? Sweet. All my interviewees agree with this.

Carlos de Valdenebro is the regional manager of Caravela Coffee in Ecuador and Colombia. He told me that Ecuadorian coffee is juicy and complex, with a lot of jam, sweetness, moderate acidity and yellow fruit.

Ted Stachura, director of coffee at Equator Coffees Teas in the United States, told me that for the best products in Ecuador, "what I find is a very concentrated flavor." Whatever it is. "

What do the best coffees tend to have? "it's a fruit flavor, such as peaches, apricots, lots of plums. Low sour fruit. They still have good acidity; they are very high above sea level. Some of the best neighborhoods also have floral features. It's just a very balanced and satisfying coffee [when drinking] the best coffee offered by Ecuador. "

David Kastle, senior vice president of Swiss water decaffeinated coffee company, told me that his company recently purchased Ecuadorian coffee for their Small Batch series limited edition products. He told me that Ecuador stood out from his team because of the sweetness of its coffee.

"I don't see any [Ecuadorian coffee] with high acidity, but what I find is really creamy coffee, especially the sweetest coffee I know. Mild, floral, fresh fruit flavor, but not a huge body, not too fruity, no screaming acidity. For me, [this is a very satisfying coffee, "he said.