Ecuadorian coffee

Coffee origin: Ecuador

The Arabian Coffee Tree was first introduced to Ecuador (Ecuador) in 1952 and its coffee is of good quality, especially the coffee harvested in early June. Ecuadorian coffee beans can be divided into two varieties: Galapagos and Gigante, both of which have the characteristics of large granules and heavy weight. Ecuadorian coffee can be divided into first class (No.1) and super excellent (Extra Superior) according to its quality. They are mainly exported to the Nordic countries of Scandinavia.

The main problem facing coffee producers is their efforts to maintain stable quality. The coffee here is generally well-balanced and refreshing, with a unique flavor.

Ecuador is one of the few countries in South America that produces both Arabica and Robbins. However, as the land suitable for Arabica coffee trees is decreasing, the production of Robbins coffee is gradually increasing. The best Arabica coffee comes from the Andes, especially the Chanchagu Valley (Chanchamgo Valley). The Andes are divided into two mountains, extending from south to north to central Ecuador.

Flavor: balanced acidity and fragrance

Suggested roasting method: medium to deep roasting, can be made into high-quality mixed coffee, suitable for various uses

Evaluation: general

Ecuador Giant Turtle Island Coffee beans

Coffee treasures from the hometown of giant turtles

The best Ecuadorian coffee is grown on St. Cristobal Island in the Galapagos Islands, which has the unique natural geographical conditions for giving birth to the best quality coffee in the world. A cup of Galapagos coffee, like the beautiful scenery of the Galapagos Islands, is sure to impress you.

In the mid-15th century, there were legends about enchanted mysterious islands among fishermen fishing in the western Pacific Ocean of South America. It is said that the islands can sometimes be seen clearly from a distance, but when the ship approaches, it disappears again; sometimes it looks like a galleon, sometimes it shows the shape of a witch. Fishermen call these islands "Devil Island", thinking that they may be ruled by demons like the sea banshees in the Odyssey. The island, which fishermen call "Magic Island", is now the Galapagos Islands.

In 1535, Frey Thomas de Belanga of Spain and others stumbled upon the Galapagos Islands. Thomas was born in 1487 on the Douro River in the province of Soria, Spain, and was the fourth bishop of Panama at that time. He was ordered to go to Peru. When his ship set sail from Panama on February 23, under the impact of a strong current, they were taken to the unknown sea and discovered a small island in the Galapagos Islands on March 10. At that time, there were only two days of fresh water left on the ship, and the sailors landed in lifeboats and found a large number of seals, sea turtles, giant tortoises that could carry people, and iguanas that looked like venomous snakes, but they did not find fresh water, so they sailed to another larger island more than 20 kilometers away. As there was still no wind, it took them several days to get there, and the water ran out quickly and they had to starve, including the horses on the boat without grass.

When Thomas and the crew landed on the island, they were frantically looking for water and were so thirsty that they squeezed juice from the fat leaves of the cactus to drink. At last a source of water was found in a rocky gully. Thomas attributed it to the gift of God, because it was good Friday, and they had piously celebrated mass before they set out in search of water. But Thomas will never know that the island they landed on is the only island in the Galapagos archipelago that has plenty of fresh water, today's St. Cristobal Island (SaintCristobal).

St. Cristobal is a larger island in the Galapagos archipelago. At 410m above sea level, there is a small lake called El.Junco, which forms streams along the rocks and volcanic rocks on the southern slope of the island. Mineral-rich fresh water moistens the land of St. Cristobal, keeping the soil moist and fertile. It provides the most rare conditions for the growth of coffee here.

In 1875, 340 years after Frey Thomas de Belanga discovered the island, an indigenous man named Corvus came to St. Cristobal, where he established the Hasunda Coffee Garden and planted about 100 hectares of Arabian bourbon coffee trees. Because the plantation is located between 140m ~ 275m above sea level and the climate is equivalent to that of inland 915m ~ 1830 m, the unique geographical conditions are very suitable for the growth of super hard coffee beans (SHB) with high acidity, so this high-quality coffee has settled down here.

As coffee is consumed by people all over the world, the world coffee industry is also moving towards mass production, while St. Cristobal, a small and unreliable coffee industry, is in trouble and is likely to be forced to give up without profit. It wasn't until the early 1990s that the Gonzalez family bought Hasunda Coffee Park. The localized microclimate caused by the Humboldt current (HumboldtCurrent), strong equatorial sunlight and sharp temperature changes (43 ℃ at sea level and 10 ℃ to 16 ℃ above sea level) provided advantageous conditions that prompted the Gonzalez family to expand their coffee plantation. By reclaiming the early land, the Gonzalez family doubled the size of the coffee plantation.

Because of the unique role of the Galapagos Islands in the course of history, the Government of Ecuador has designated the Galapagos Islands as a national park, the land is no longer allowed to be reclaimed as new agricultural land, and the introduction and use of chemical fertilizers, pesticides, herbicides and other chemicals are strictly prohibited, so coffee produced in the Galapagos Islands is recognized as a natural product.

Ecuador ES Coffee-Ecuador

The famous South American brand, Ecuadorian Grade A coffee, has a large state-run seed value garden; 100% is produced in the natural vegetation zone of 1300-2000 meters highland, popular in Europe and the United States, and tastes exquisite world-class Arabica Arabica flavor at supermarket prices.

ES Coffee is a clean organic coffee grown on the slopes of the Andes in Latin America. It is 100% pure coffee, and the quality of our coffee has been guaranteed and improved by working to improve the economic and working conditions of the plantation, while maintaining the small scale of the coffee plantation and the biodiversity in the hospital. In addition, it is one of the very important economic sources of coffee origin, because it is all dried and packaged locally, which ensures that it is a very unique kind of coffee in the world! It also ensures its unique taste.

This entry was posted in Ecuador Coffee beans, Coffee beans on October 21, 2011 by coffee beans.

Ethiopia Gemma jimma (djimmah Gima)

Ethiopia (Ethiopia) famous coffee:: Yirgacheffe (Yirgacheffe), Harald (Harrar), Sidamo sidamo; and Djimmah (Djimmah) are also good, taste balanced, is an affordable African mocha beans.

Forest coffee, which grows in the natural environment and shaded by natural forest trees, has sufficient plant change mechanism to resist the threat of diseases and insect pests, high yield and high quality aroma and flavor. Forest mocha beans account for only 10% of the total coffee production. Gemma jimma (djimmah Gima) Mocha, southwest of Ethiopia, is in the heart of Ethiopia's world coffee birthplace, and with wild forests, it feels a bit like a coffee pilgrimage.

The Jima mocha washed in Ethiopia looks very clean, but somewhat untidy, while untidiness is a nightmare of baking, which is always uneven in depth. In order to appreciate the original flavor, try not to pick too much, so as not to affect the overall taste.

Because they are new coffee beans with high water content, they need to be roasted a little deeper, using low heat to bake city in the city, the surface is slightly oiled, and the beans are brown. After baking, Gemma feels crisp and loose after grinding, and it takes a long time to finish the last point of grinding. It may be that the beans are light and not easy to get down.

The dry aroma of Gemma coffee powder: there is a strong, raging incense wild nostrils, mixed with a little faint earthy smell, compared with the Indonesian Karosi aroma is not so long-lasting.

French pressure pot follicles: there are rich and long-lasting brown grease, taste mild and smooth, clean washing, there is a gentle sour, a little sour.

Washed Ethiopian wild djimmahji Mamoca coffee, under the wild appearance, is the gentle heart; it is indeed a relatively high-quality low-acidity coffee.