Ecuadorian Coffee Flavor Manor production area introduces Ecuadorian Coffee taste Santa Cruz Manor
Ecuador is a country with all the conditions for producing the highest quality coffee. Geographically located between Colombia and Peru, the inland mountains provide sufficient altitude for the production of high-quality SHB (Strictly Hard Bean: hard beans produced in the mountains). In addition to good climatic conditions, there is also fertile soil for the production of Ecuadorian coffee. Although these natural coffee production conditions are available, Ecuadorian coffee has not been recognized in the market.
Ecuador S.H.B | Ecuador S.H.B
Ecuadorian coffee has a lot of potential in terms of natural conditions. Factors such as suitable altitude, climate and soil are not inferior to the natural conditions in other areas where the highest grade coffee is produced. Ecuador SHB mainly adopts cool cultivation method (planting tall crops such as bananas around coffee trees to create an artificial shady environment to slow down the ripening rate of coffee beans, so as to produce higher quality coffee), and has been certified as an organic farmer for many times. Ecuador SHB has a floral aroma and a sweet taste like hazelnut and apple. Although it does not have the strong and complex aroma of alpine coffee in South America, it exudes a mild and sweet chocolate fragrance.
Flavor characteristics: Aroma | Flavor | Acidity | Sweetness | Body | Aftertaste Roasting Point: Light | Cinamon | Medium | High | City | Fullcity | French | Italian Variety: TypicaProcessing Method: Washed Species: Arabica Flavor: sweet aroma, nice roundbody, well balanced
Summary: countries located in the northwest of the South African continent
Capital: Quito (Quito)
Language: Spanish, Quechua
Climate: low temperature and little rain
Religion: Catholicism 95%
Population: about 13.93 million (2008)
Per capita GDP: 4059 $(2009)
Production area: El Guabo,Espindola
Production varieties: Typica, Bourbon,Others
Harvest time: November to January
Planting height: 500m ∼ 1200m
Grade: S.H.B, H.B
Processing method: Wet-processed
Features: intense, sweet aroma,nice round body, well balanced, delicate cup (images insert)
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Introduction of Panamanian Coffee Flavor and Taste Jade Manor Panamanian Coffee producing area
Basic information of Pokuit classic coffee beans: local basic climate: rainy season May-December, dry season January-April soil characteristics: volcanic rock soil raw bean treatment method: full water washing, sun drying or machine drying raw bean grade: SHB very hard bean coffee varieties: iron pickup, Kaddura, Kaduai, bourbon harvest and export time: October-December harvest, November-May exports to Central American countries are generally
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The volcano once destroyed the once-prosperous capital in an instant, robbing it of all its prosperity and beauty overnight. After this subversive mountain city, the splendor of more than 200 years has disappeared, and Antigua has never swaggered. After being dull, Antigua is now run by the last remaining Indians. After these hardworking and strong Indians became
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