Introduction of Santa Cruz Manor in Ecuadorian Coffee Flavor production area

David Mino, the new champion barista from Ecuador, carefully cooked the original Ecuadorian coffee and led his friends to enjoy a trip to the tip of the Ecuadorian tongue.

From Galpagos coffee with surprising soft taste, to sour and bitter alpine coffee from LOJA, Ecuador, to softer Ghanaian pugs coffee mixed with strong LOJA coffee, I also introduced Vilcabamba alpine coffee produced at 1780 meters above sea level, and finally showed you the top Loja Blend coffee with chocolate, fruit, bitter and sour taste, although compared with China. Ecuador is a small country, but one of the countries with the richest species in the world, we are rich in natural resources, animals and plants, this natural environment for the country to provide the best and healthiest food in the world to create a good ecological environment, such as delicious, bananas, seafood and coffee are the country's main export products, Canapagos coffee is produced at an average altitude of 300 meters, it has different tastes It is not so sour and bitter, the taste is very good, relatively mild, slightly sweet and floral, very easy to taste, it is a very good choice for guests who are just starting to drink coffee. For drip-filtered coffee that wants to make and taste pure aroma and taste, I recommend you try coffee from Canapagos Island.

Ecuador is one of the few countries in the world that can provide Arabica and robusta coffee. Robusta coffee is mainly produced in the Ecuadorian jungle and seaside areas and is mainly used to produce instant coffee. for buyers who want to buy instant coffee in large quantities, Ecuador can be another choice for coffee. The most important thing is to understand that the soil and altitude in which it grows will have a significant impact on the quality of coffee products. Alpine coffee from Ecuador is produced at an altitude of about 1000-2000 meters. Coffee from different soils has different tastes. Its taste is very interesting, a little sour and bitter, coupled with aromas and sweetness of fruit, grass and chocolate. Ecuadorian alpine coffee is a very good choice for making ESPRESSO and drip coffee, because you can taste its strong taste.