Introduction to the characteristics of Ecuador Galapagos Coffee Flavor Manor with rich taste
Galapagos coffee features:
The coffee produced in the Galapagos Islands is a rare coffee, of excellent quality, grown without any chemicals.
Flavor: Rich in taste, sour with sweet
Recommended baking method: medium baking
★★★: Excellent
Galapagos Coffee Market:
Due to the unique role of the Galapagos Islands in the historical process, the Ecuadorian government has designated the islands as a national park, no longer allows land to be reclaimed for new agricultural use, and prohibits the introduction and use of fertilizers, pesticides, herbicides and other chemical agents. Therefore, the coffee of the Galapagos Islands is recognized as a natural product. It is one of the largest islands in the Galapagos Islands and the only island in the archipelago with sufficient fresh water. At 410 metres above sea level, there is a small lake called El.Junco, whose waters form streams that flow along the rocks and volcanic rocks of the southern slope of the island. Fresh water rich in minerals nourishes the soil of San Cristobal, keeping it permanently moist and fertile. Local microclimates caused by the Humboldt Current, intense equatorial sunlight and sharp temperature variations (43 ° C at sea level and 10-16 ° C at 275 m above sea level) provide unique favorable conditions for coffee production in the Galapagos Islands:
Coffee is grown in Saint Cristobal. Arabica bourbon trees are grown in Hacienda El Cafetal in San Cristobal. The altitude of the plantation is between 140 and 275 meters, and the climate of the region is equivalent to that of 915-1830 meters inland. This gradient is very suitable for the growth of very hard coffee beans (SHB) with high acidity, which is also the key to the quality of coffee.
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Burundian Coffee Flavor Manor area introduces Burundian boutique coffee beans Burundian coffee producing area
The chaos of Burundian coffee has been going on for a long time, with a large number of old and new raw beans mixed together, making this coffee unsuitable for grading. This coffee is rough but mild, and has characteristics similar to Kenyan coffee. The flavor is sweet and fruity, with a slightly spicy finish. Dry aroma (1-5): not suitable for wet aroma (1-5): not suitable for acid
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Introduction to the characteristics of Yunnan "small Coffee" Tieka Coffee Flavor Manor
So when Nestl é succeeded in promoting high-yield new varieties in Pu'er in the 1990s, brown farmers in Baoshan also cut down the old varieties and changed them to new ones. With a round of coffee expansion, the new varieties increased and the old varieties decreased day by day. Finally, today's situation: the old varieties have almost been cut down, and the little ones that survived are old, weak, sick and old.
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