South American boutique coffee beans | introduction to the varieties and flavors of coffee producing areas in the Holy Valley of Ecuador

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Ecuador, located in Latin America, straddles the equator and has a variety of landforms that make it one of the most biologically diverse countries in the world. It also allows coffee beans to be grown in all four natural regions of Ecuador, and even produces extremely high-quality coffee thousands of miles away in the Galapagos Islands.

Ecuador is one of the few countries in the world that can produce two varieties of coffee at the same time. One of them is Arabica. It has more acidity and is used to make boutique coffee. Another variety is robusta coffee, which is more intense and is mainly used in instant coffee powder.

Ecuador's unique ecosystem makes coffee from different coffee producing areas have a unique taste. That's why every sip of coffee made from Ecuadorian beans, whether it's a single coffee or a blend, is lingering and memorable.

Ecuador has dense vegetation and rich species, and the coffee industry is growing year by year, especially fine coffee is growing rapidly.

Bill Kabamba, which means the Holy Valley in the traditional Inca Quechua language. Coffee in this valley is famous for its balance and gentleness.

Ecuador's coffee is mainly treated by water washing, which can produce coffee with a cleaner taste.

Introduction of origin

Ecuador, a member of the Union of South American Nations, is located in northwest South America, bordering Colombia in the north, Peru in the south and the Pacific Ocean on the west. Quito, the capital, is located in the foothills of Mount Picancha.

Ecuador's rich ecosystem, fertile soil and unique climatic conditions make it possible to produce coffee with different flavors throughout Ecuador and even in the Galapagos archipelago. it is also one of the few coffee producers that can produce washed Arabica beans, natural Arabica beans and Robusta coffee beans at the same time.

Coffee variety

There are two varieties of Ecuadorian coffee beans: Galapagos and Gigante, both of which have the characteristics of large granules and heavy weight. But the coffee varieties grown in Ecuador are mainly bourbon.

Bourbon, like tin pickup, is an older breed of coffee.

Holy Valley of Ecuador

Producing area

Bill Cabamba, located in the southeast of the country

Variety

Tibica, Kaddura, Kaduai subspecies, Arabica

Altitude

1500 meters

Number of eyes

14-18 mesh

Treatment method

Water washing

Flavor

Sweet almonds, almond candy, milk, chocolate, smooth and soft taste with a long finish.

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