Ecuadorian coffee beans with unique taste San Cristobal region

Mr. Diego Vega, Chief Commercial Officer of Ecuador's Export and Investment Promotion Agency, and CEO Erika Wang of Yingcai Institute attended the event and introduced Ecuador's diverse coffee producing areas, such as Loja, Imbabura, Zamora, Vilcabamba and Galapagos.

Ecuador's unique ecosystem makes coffee from different coffee producing areas have a unique taste. This is why every sip of coffee made from Ecuadorian beans, whether single or blended, is so interesting and tasteless for introducing Ecuadorian boutique coffee to Chinese consumers that the Ecuadorian Export and Investment Promotion Agency (Pro Ecuador) and the welcoming Research Institute (InkaLab Coffee) decided to jointly organize this cultural experience event of Ecuadorian boutique coffee. The purpose of this event is to raise Chinese consumers' awareness of Ecuadorian coffee and related food culture, so as to play a positive role in the future sales of Ecuadorian coffee in the Chinese market. Ecuador is the highest Arabian coffee plantation in the world. Since the coffee tree was first introduced into Ecuador in 1875, the quality of its coffee has remained unchanged for 100 years, especially the coffee harvested in early June every year, which is called "the best coffee in the world". Ecuadorian coffee beans are divided into Galapagos and Segante, both of which have large particles and heavy weight. In particular, the unique geographical conditions of the Galapagos Islands give coffee beans excellent genes that are superior to those of other producing areas, and its high quality comes from the absence of any chemical agents when growing. As Ecuador's land suitable for Arabian coffee trees is gradually decreasing, Galapagos coffee is even more precious.