The taste is very good, and the characteristics of coffee flavor producing areas of Santa Cruz Manor in Ecuador are introduced.

The Arabian Coffee Tree was first introduced to Ecuador (Ecuador) in 1952 and its coffee is of good quality, 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.

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 is divided into two mountains, extending from south to north to central Ecuador, the highest Arabica coffee plantation in the world. Since the coffee tree was first introduced into Ecuador in 1875, the quality of its coffee has remained unchanged for 100 years, especially the coffee harvested in early June every year, which is called "the best coffee in the world". Ecuadorian coffee beans are divided into Galapagos and Segante, both of which have large particles and heavy weight. In particular, the unique geographical conditions of the Galapagos Islands give coffee beans excellent genes that are superior to those of other producing areas, and its high quality comes from the absence of any chemical agents when growing. As Ecuador's land suitable for Arabica coffee trees is gradually decreasing, Galapagos coffee is more precious for coffee, the most important thing is to understand the soil and altitude in which it grows will have a significant impact on the quality of coffee products. Alpine coffee from Ecuador is produced at an altitude of about 1000-2000 meters. Coffee from different soils has different tastes. Its taste is very interesting, a little sour and bitter, coupled with aromas and sweetness of fruit, grass and chocolate, Ecuadorian alpine coffee is a very good choice for making ESPRESSO and drip coffee, because you can taste its strong taste.

Ghana Pagos coffee is produced at an average altitude of 300 meters above sea level. It has different tastes, it is not so sour and bitter, it tastes very good, it is mild, it tastes slightly sweet and floral, and it is very easy to taste. It is a very good choice for guests who are just starting to drink coffee. For drip-filtered coffee that wants to make and taste pure aroma and taste, I recommend you try coffee from Canapagos Island.

Ecuador is one of the few countries in the world that can provide Arabica and robusta coffee. Robusta coffee is mainly produced in the Ecuadorian jungle and seaside areas and is mainly used to produce instant coffee. for buyers who want to buy instant coffee in large quantities, Ecuador can be another choice for you as one of the best Arabica coffee producers in the world. Ecuador's unique ecosystem advantages make the coffee produced by different coffee producing areas in the country have a unique taste. That's why every mouthful of coffee made from Ecuadorian beans, whether it's single coffee or blended coffee, is endless and tasteless. In order to let more Chinese consumers know more about Ecuadorian boutique coffee, the Ecuadorian Export and Investment Promotion Agency (Pro Ecuador) and the welcoming Research Institute (InkaLab Coffee) jointly held an event on the cultural experience of Ecuadorian boutique coffee in Shanghai on the 11th of this month. The purpose of this activity is to raise Chinese consumers' awareness of Ecuadorian coffee and related food culture, so as to play a positive role in promoting the future sales of Ecuadorian coffee in the Chinese market.