Sweet Ecuadorian Coffee Flavor Description Region Features Fine Coffee Bean Introduction

Although Ecuador is a small country compared with China, it is one of the countries with the richest species in the world. We are rich in natural resources, animals and plants. This natural environment provides the best for all countries in the world. The healthiest food creates a good ecological environment, such as delicious, bananas. Seafood and coffee are the country's main exports from Ecuador's new champion barista David Mino, who meticulously concocted the original Ecuadorian coffee on the spot, leading friends on a trip to the tip of the Ecuadorian tongue.

From Galpagos coffee with surprising soft taste, to sour and bitter alpine coffee from LOJA, Ecuador, to softer Ghanaian pugs coffee mixed with strong LOJA coffee, we also introduced Vilcabamba alpine coffee produced at 1780 meters above sea level, and finally showed you the aroma of chocolate and fruit. A bit bitter and sour Loja Blend top coffee Ganapagos coffee is produced at an average altitude of 300m, it has different tastes, it is not so sour and bitter, the taste is very good, relatively mild, slightly sweet and floral, 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 at the center of the world, which is why Ecuador is called the equatorial country. Ecuador's top coffee is also famous for its superior geographical 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.

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. Arabica coffee tree was first introduced to Ecuador (Ecuador) in 1952. The quality of its coffee 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.

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.