Arabica is not the only coffee bean in Ecuador.
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Qianjie-Ecuadorian Coffee introduction
Coffee acidity is another selection criterion. The acidity is mainly related to the altitude of the producing area. Most of the world's coffee is produced at low elevations, such as Vietnam, Indonesia, Africa, Brazil, with medium to low acidity. But coffee varieties such as loja in Ecuador are rare with an altitude of 1500-2200 meters and very high acidity, so their aroma and taste are naturally outstanding. Ecuador also has the Galapagos Islands (Galapagos) in the middle of the elevation and the coffee-producing area of manabi in the lower altitude. So in Ecuador, an equatorial country smaller than Japan, you can find all kinds of coffee with different acidity and aroma. It can be called the country of origin of "all-round" coffee.
Main producing area 1: Manabi
100-500 meters above sea level, acidity 3-5 (out of 10), average temperature 30 degrees Celsius
Main producing area 2: Galapagos (Galapagos)
300-450 meters above sea level, acidity 5-7 (out of 10), average temperature 25 degrees Celsius, confluence of cold and warm ocean currents, pozzolanic soil, microclimate and other unique geographical conditions
Main production area 3: Loja
Altitude 1500-2200 m, acidity 8-9 (out of 10), average temperature 18-20 degrees Celsius
Ecuador is a high-capacity coffee producer and is one of the few countries in the world that exports all kinds of coffee: small grain washing, natural Arabica and Robusta.
Because of its location, Ecuador produces one of the best cafes in South America and the most popular in Europe. Different ecosystems allow Ecuador to have coffee plantations that allow it to grow across the country and even in the Galapagos Islands. Arabica coffee is produced from March to October, while Robusta is from February to November.
The main varieties grown in Ecuador are: Arabica natural small grain Robsta
Knowledge: northern Ecuador, growing Colombian and Castillo species from Colombia
In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!
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Are Ecuadorian coffee beans good? what is the characteristic of Ecuadorian washed coffee bright and clean?
Professional Coffee knowledge Exchange more information on coffee beans Please follow the front street of Coffee Workshop (official Wechat account cafe_style)-Coffee from Ecuador is prone to such subtle changes, whether due to elevation and the equator, or the eastern jungle and western oceans, a slight climate change can have a huge impact on farmland. In the morning and afternoon sunshine
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Honduras coffee beans taste soft and mellow coexistence
Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Front Street-Honduras coffee introduction Honduran coffee taste is softer and mellow, the root cause is because Honduras terrain is mostly mountainous and plateau. Honduras has a tropical climate, mild temperatures and abundant rainfall, making it an ideal place for coffee growth. in
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