Introduction to San Cristobal from coffee growing areas in Ecuador

As the world coffee industry is moving towards a targeted mass production model, a small and uncertain coffee industry like St. Cristobal is in trouble and may eventually be forced to give up without profit.

In the early 1990s, however, the Gonzalez family bought Hasunda Coffee Park. The localized microclimate caused by the Humboldt current (Humboldt Current), strong equatorial sunlight and sharp temperature changes (43 ℃ at sea level and 10: 16 ℃ at 275m above sea level) provide a unique advantage, prompting the Gonzalez family to expand their coffee plantation.

Since then, the area of the coffee plantation has doubled through the reclamation of early land. Because of the unique role of the Galapagos Islands in the course of history, the Ecuadorian government has designated the islands as a national park and no longer allows the land to be reclaimed as new agricultural land. and the introduction and use of chemical fertilizers, pesticides, herbicides and other chemicals are strictly prohibited, so the coffee of the Galapagos Islands is recognized as a natural product, a coffee treasure from the hometown of giant turtles, which is of excellent quality. Do not use any chemicals when planting.

Coffee is grown in Saint Crst ó bal. St. Cristobal is a larger island in the Galapagos Islands (Galapagos Islands) and the only one in the archipelago with plenty of fresh water. At an altitude of 410m, there is a small lake called El.Junco, which forms streams along the rocks and volcanic rocks on the southern slope of the island, and mineral-rich fresh water moistens the land of St. Cristobal, keeping the soil moist and fertile.

In 1875, the Ecuadorian native Ma Covos planted about 100 hectares of Arabian bourbon coffee trees at the Hasunda Coffee Garden (Hacienda El Cafetal) in San Cristobal. The elevation of the plantation is between 140m and 275m, and the climate in this area is equivalent to that of 910m to 1830 m inland. This gradient is very suitable for the growth of high acidity extra hard coffee beans (SHB), and is also the key to the high quality of coffee.