Taste characteristics of sour and sweet Galapagos coffee beans introduction to Ecuadorian coffee in manor area
Flavor: rich in taste, sweet in sour
Suggested baking method: medium baking
★★★: excellent
Galapagos Islands Coffee Market:
Because of the unique role of the Galapagos Islands in the course of history, the Ecuadorian government has designated the archipelago as a national park and no longer allows 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 Galapagos Islands coffee is recognized as a feature of the natural product Galapagos Islands coffee:
The coffee produced in the Galapagos Islands (Galapagos Islands) is of excellent quality and is grown without any chemicals. St. Cristobal is a larger island in the Galapagos Islands (Galapagos Islands) and the only one of 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. The local microclimate caused by the Humboldt current (HumboldtCurrent), strong equatorial sunlight and sharp temperature changes (43 degrees at sea level and 10-16 degrees above sea level) provide unique advantages for coffee producing areas in the Galapagos Islands:
Coffee is grown in San Cristobal (SaintCristobal). Arab bourbon coffee trees are planted in the Hasunda Coffee Garden (HaciendaElCafetal) in San Cristobal. The plantation is between 140 and 275 meters above sea level, and the climate in this area is equivalent to that of 915-1830 meters inland. This gradient is very suitable for the growth of high acidity extra hard coffee beans (SHB). It is also the key to the high quality of coffee. In 1875, Ecuador's indigenous ManuelJ.Cobos began to grow Arabian bourbon coffee trees in the Hasunda Coffee Park (HaciendaElCafetal) in San Cristobal.
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Flavor and taste of Burundian coffee beans the characteristics of Burundian coffee beans are introduced in the manor area.
After the price of Burundian Arabrica coffee was raised, the purchase price of fresh coffee in Burundi was adjusted from 120 Burundian francs / kg to 200 Burundian francs / kg, which is excellent news for countries where coffee export earnings account for more than 80 per cent of total foreign exchange earnings. Due to the abundance of Rain Water in the coffee growing season and good field management, 2004
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Flavor and taste of iron pickup coffee beans the characteristics of iron pickup coffee beans are introduced in the manor producing area.
Boutique coffee has a strict grading system. Generally, raw beans are preserved in parchment coffee beans in the form of endocarp after processing, and the endocarp is removed before export. Go through a strict grading process to ensure the uniformity of quality. And it is very important to preserve the protection in the process of transportation, such as the control of temperature and humidity, the control of ventilation, avoiding odor adsorption and so on.
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