Flavor description of Ecuadorian Coffee varieties with very good taste introduction to the Manor

David Mino, the new champion barista from Ecuador, carefully cooked the original Ecuadorian coffee and led his friends to enjoy a trip to the tip of the Ecuadorian tongue.

From the pleasant mild taste of Galpagos coffee, to the sour and bitter alpine coffee produced in LOJA, Ecuador, to the softer Ghanaian pugs coffee mixed with the rich LOJA coffee, and also introduced the Vilcabamba alpine coffee produced at an altitude of 1780 meters, and finally showed you the top Loja Blend coffee with chocolate, fruit aroma, a little bitterness and sour. 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 ChanchamgoValley, which is divided into two series of mountains that extend from south to north to the center of the world in central Ecuador, which is why Ecuador is called the equatorial country, and Ecuador's top coffee is also famous for its excellent location. A two-hour drive east from Quito, the capital of Ecuador, you can reach the tropical jungle and west to the seaside. Ecuador is one of the most species-rich countries in the world. You can find the geographical diversity of Ecuador in any direction. In addition, there is the charming and unique Canapagos Islands.

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 that you try coffee from Canapagos Island.