Coffee review

Fresh taste Ecuadorian coffee grind degree taste variety flavor description manor introduction

Published: 2024-11-10 Author: World Gafei
Last Updated: 2024/11/10, 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.

Arabica coffee trees were first introduced to Ecuador in 1952, and their coffee quality is very good, especially when harvested in early June. Ecuadorian coffee beans can be divided into Galapagos (Galapagos) and Gigante (Gigante) two varieties, both have large particles, heavy portions of characteristics. Ecuadorian coffee can be divided into two types according to quality: No.1 and ExtraSuperior. They are mainly exported to the Nordic countries of Scandinavia.

The main problem coffee producers face is trying to maintain consistent quality. The coffee is generally very balanced and refreshing, with a distinctive aroma.

Ecuador is one of the few countries in South America that produces both Arabica coffee and Robaik coffee. But as the land available for arabica coffee trees dwindles, robert coffee production is increasing. The best Arabica coffee is grown in the Andes, especially in the Chanchamgo Valley, which divides into two mountain ranges extending from south to north into central Ecuador

When it comes to Ecuadorian coffee, you have to mention the organic coffee of the Galapagos Islands in Ecuador. Galapagos Islands is a famous tourist attraction, declared by UNESCO as "World Natural Heritage", extremely rich in products, organic coffee is one of the unique. Organic coffee in the Galapagos Islands is recognized as a natural green specialty coffee due to its unique ecological environment such as fertile volcanic soil and microclimate, coupled with its cultivation method without using any fertilizers and pesticides. This naturally grown coffee is mild in taste, with hints of grass, flowers and caramel, and is highly sought after by merchants and coffee lovers.

Creative coffees made from Ecuadorian coffee beans with unique aromas are also popular with consumers. Mr. Veniso, winner of the 2014 Ecuadorian Coffee Competition, won the Ecuadorian Coffee Competition with his creative formula. One espresso is fresh and unique with mint from the Amazon, and the other is fragrant with Ecuadorian rose petals, the Rolls Royce of Roses, that coffee lovers can't stop admiring

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