Ecuadorian coffee has a long history, single coffee, manor beans.

Coffee has a long history in Ecuador. Coffee was Ecuador's main export from the early 19th century to the early 20th century. But Ecuadorian coffee has never been included in the category of high-quality coffee due to its destructive deforestation and low processing of raw beans.

Ecuador, like its neighboring coffee-growing countries, has ideal elevations and climatic conditions, as well as an old family tree called Bao tie Bika. The boutique coffee produced here is bright and has an elegant overall flavor.

Ecuador EScafe Cooperative

Country of production: Ecuador

Grade: SHG

Planting area: central Highland Loha Province

Brand name: ESCafe Cooperative

Treatment method: wet treatment

Appearance: 1ddeband 300grgrmr 17SCR

Variety: bourbon

Note: the dry aroma is sweet with the aroma of honey and spices. The wet aroma is still sweet and cardamom. The palate has the flavor of milk chocolate and has a strong taste.

Dry aroma (1-5): 3.4

Wet aroma (1-5): 3.2

Acidity (brightness) (1-10): 8.3

Taste (layered) (1-10): 8.6

Taste (alcohol thickness) (1-5): 3

Aftertaste (residue) (1-10): 8.5

Balance (1-5): 0

Basic score (50): 50

Total score (maximum 100): 85

Strength / main attribute: mild / balanced

Recommended baking degree: full city

Comparison: similar to wet-treated Indonesian East Timorese coffee