Coffee review

The taste of Ecuadorian coffee is crisp. Introduction to the characteristics of boutique coffee beans in the manor area.

Published: 2024-09-17 Author: World Gafei
Last Updated: 2024/09/17, Ecuadorian coffee has distinctive South American coffee characteristics. The fragrance is soft, as if you can go back to the ancient and mysterious Inca empire. Coffee is a good history, you need to savor it carefully in order to understand the vicissitudes of life. Balanced with low acidity and rich aroma. The bitter taste is not obvious, the taste is clear, but there is a lingering aftertaste for a long time. Excellent

Ecuadorian coffee has distinctive South American coffee characteristics. The fragrance is soft, as if you can go back to the ancient and mysterious Inca empire. Coffee is a good history, you need to savor it carefully in order to understand the vicissitudes of life.

Balanced with low acidity and rich aroma. The bitter taste is not obvious, the taste is clear, but there is a lingering aftertaste for a long time. The superior environment creates the crisp character of coffee, and the enthusiasm of coffee farmers gives coffee enthusiastic life. this high-quality coffee is not available to all friends. It is hoped that Ecuador will one day be as famous as the country of bananas and famous in the coffee world as the country of coffee.

Dream of green natural coffee in Galapagos, dream of this magical land Ecuador is one of the few countries in South America that produces both Arabica coffee and Robbins coffee. However, as the land suitable for Arabica coffee trees is decreasing, the production of Robbins coffee is gradually increasing. The best Arabica coffee comes from the Andes, especially the Chanchagu Valley (ChanchamgoValley), which divides into two series of mountains, extending from south to north to central Ecuador Arabica coffee tree was first introduced to Ecuador (Ecuador) in 1952, its coffee quality is very good, especially the coffee harvested in early June. Ecuadorian coffee beans can be divided into two varieties: Galapagos and Gigante, both of which have the characteristics of large granules and heavy weight. Ecuadorian coffee can be divided into first class (No.1) and super excellent (ExtraSuperior) according to its quality. They are mainly exported to the Nordic countries of Scandinavia.

The main problem facing coffee producers is their efforts to maintain stable quality. The coffee here is generally well-balanced and refreshing, with a unique aroma.

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