Introduction to the characteristics of the aromatic Ecuadorian Coffee Manor producing area

Ecuador is the world's highest arabica coffee plantation. Arabica coffee trees were first introduced to Ecuador in 1952 and the quality of their coffee is excellent, especially when harvested in early June. Ecuadorian coffee beans can be divided into Galapagos (Galapagos) and Gigante (Gigante) two varieties, both have large particles, heavy portions, balanced acidity, aromatic characteristics. Ecuadorian coffee can be divided into two types according to quality: No.1 and ExtraSuperior. They are mainly exported to the Nordic countries of Scandinavia. When Thomas and his crew landed on the island, they frantically searched for water and were so thirsty that they squeezed juice from the fat leaves of cacti to drink. Finally found water in a ravine in a rock. Thomas attributed it to God because it was Good Friday and they had celebrated Mass piously before setting out in search of water. Thomas would never have known, however, that the island they landed on was the only one in the Galapagos with plenty of fresh water, today Saint Cristobal.

San Cristobal is a large island in the Galapagos Archipelago. At an altitude of 410 meters, there is a small lake called El Junco. The lake forms several streams flowing along the rocks and volcanic rocks on the southern slope of the island. Fresh water rich in minerals nourishes the land of San Cristobal, making the soil here always moist and fertile. It provides the most rare conditions for the growth of coffee here.

In 1875, 340 years after Frey Thomas de Berlanga discovered the island, an indigenous man named Cobos arrived on San Cristobal Island, where he established the Hasenda Coffee Plantation and planted about 100 hectares of arabic bourbon trees. Because the plantation is located between 140 meters and 275 meters above sea level, the climate is equivalent to the inland climate between 915 meters and 1830 meters, and the unique geographical conditions are suitable for the growth of super hard coffee beans (SHB) with high acidity, so this high quality coffee is settled here.

As coffee is consumed around the world and the world coffee industry moves toward mass production, San Cristobal's smaller and less reliable coffee industry is in trouble and may eventually be forced to abandon it for no profit. It wasn't until the early 1990s that the Gonzalez family bought Hassenda Coffee Plantation. The local microclimate created by the Humboldt Current, intense equatorial sunlight, and rapid temperature changes (43 ° C at sea level and 10 ° C to 16 ° C at 275 meters above sea level) provided unique favorable conditions for the Gonzalez family to expand coffee plantations. The Gonzalez family doubled the size of the coffee plantation by clearing the early land