Introduction to the variety and flavor of coffee beans in the Galapagos Islands
Galapagos Galapagos is produced in the Galapagos Islands, about 1000 kilometers west of Ecuador in Central and South America. The Ecuadorian government has made the archipelago a national park. The use of chemical fertilizers and all chemical preparations is strictly prohibited. Therefore, the coffee produced in the Galapagos Islands is recognized as natural and organic. The coffee trees on the island are the original species of coffee grown in 1875-the ancient bourbon species. It belongs to the world's rare coffee. Due to the region's natural volcanic soil, unique island climate, and natural organic planting environment, the Galapagos has a unique flavor: fruity and wheat straw.
The coffee has its own unique characteristics, it was brought to the island around 1870, until now 150 years later, the coffee variety is still the original coffee grown at that time-the ancient bourbon species, has never been any artificial cross breeding. And the coffee on the island is basically grown in the mountains about 500m above sea level. Friends who have seen our coffee bean series should know that the higher the altitude, the better the quality of coffee. Generally speaking, it is necessary to reach an altitude of 1700 to 2100 meters before it can be called high-quality coffee beans. Isn't this 500m a long way off? This is what makes Galapagos Coffee unique, because the archipelago is located at the confluence of cold currents in Peru in the south and warm equatorial currents in the north. Affected by the cold and warm ocean currents, a small ecological environment has been formed. The climate of 500m here is equivalent to that of 900m-1800 m inland. This terrain is very suitable for the growth of super hard coffee beans (SHB) with high acidity, and it is also the key to the high quality of coffee.
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Yauco is an area of 176.5 square kilometers in southern Poland, named after the production of Tainos, but the local residents prefer to call themselves la Ciudad del Caf (City of Coffee) and la Capital Tana (Center of Tainos). In the 1960s, immigrants from Corsican improved coffee growing conditions and pioneered the application of the flower machine to coffee removal.
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Mexican coffee with smooth taste, high acidity and medium alcohol introduces the fine coffee.
. Mexicans are enthusiastic and optimistic, and the chocolates in Mexican coffee perfectly reflect this. There are different methods of Mexican coffee, but the main difference is whether it contains alcohol or not. let's first introduce the practice of non-alcohol. Heat a cup of milk, a teaspoon of cinnamon powder and a teaspoon of vanilla powder in a pot. Keep it at medium temperature. The heat is not too high. The milk must not boil. And then
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