Flavor characteristics of Manawi Coffee Bean
Manabi, the first Ecuadorian province to grow coffee, uses felling and burning to cut down local forests and then burn the remaining stumps and vegetation to grow coffee. Nearly 50% of Ecuador's Arabica coffee beans come from Manawi province, but because almost all of the coffee beans in this area are grown below 700 meters above sea level, there is no geographical condition for production to fly again. Today, many sustainable farms are working hard to plant trees and grow coffee in the shade of local trees.
■ altitude: 500-700m
■ harvest period: April-October
■ varieties: iron pickup, Kaddura, Robusta
■ flavor: citric acid, dried fruit, sugarcane
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The influence of Ecuadorian geographical location and climate on coffee grading system of Ecuadorian coffee
Ecuador introduces that coffee has been introduced into Ecuador since the 19th century. The first coffee plantations were established in the coastal areas of Manabi province in the 1860s. As one of the most biologically diverse countries on earth, Ecuador's unique ecosystem is an ideal place for the plant to flourish, and coffee soon became one of Ecuador's main exports. Until 1920
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Geographical advantages of Loha Coffee producing area the flavor of coffee in Luoha producing area of Ecuador
Ecuadorians say Loja produces the best coffee in the country, especially in the small community of El Airo, not far from Yacuri National Park. This high altitude area specializes in producing its own Arabica coffee beans. About 20% of the Arabica beans in Ecuador come from this mountainous southern region, close to the Andes, one of the highest coffee-growing regions in the world.
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