Introduction to the characteristics of coffee flavor description in Hadassen Coffee Garden in Ecuador

Coffee was introduced to Ecuador in the early 19th century and became the country's most exported product in the 1970s. But the development of the country's coffee industry has been in trouble over the past three decades. Coffee cultivation is undermined by excessive deforestation and the increase in diseases and insect pests. The government gives very little support to farmers, but there are still some high-quality coffee beans. 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 the coffee from Canapagos Island, which comes from Ecuador's new champion barista David Mino, who carefully concocts the original Ecuadorian coffee on the spot. Lead friends on the scene to enjoy 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's top coffee Arabica 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.