Introduction to the quality characteristics of the flavor description treatment of coffee beans in the Galapagos Islands, Ecuador

Introduction to the flavor of Ecuadorian coffee beans

In 1535, Frey Thomas de Belanga of Spain and others stumbled upon the Galapagos Islands. Thomas was born in 1487 on the Douro River in the province of Soria, Spain, and was the fourth bishop of Panama at that time. He was ordered to go to Peru. When his ship set sail from Panama on February 23, under the impact of a strong current, they were taken to the unknown sea, and on March 10, they discovered a small island in the Galapagos Islands. At that time, there were only two days of fresh water left on the ship, and the sailors landed in lifeboats and found a large number of seals, sea turtles, giant tortoises that could carry people, and iguanas that looked like venomous snakes, but they did not find fresh water, so they sailed to another larger island more than 20 kilometers away. As there was still no wind, it took them several days to get there. The water ran out quickly and they had to starve, including the horses on the boat without grass.

As the world coffee industry is moving towards a targeted mass production model, a small and uncertain coffee industry like St. Cristobal is in trouble and may eventually be forced to give up without profit.

In the early 1990s, however, the Gonzalez family bought Hasunda Coffee Park. The localized microclimate caused by the Humboldt current (Humboldt Current), strong equatorial sunlight and sharp temperature changes (43 ℃ at sea level and 10: 16 ℃ at 275m above sea level) provided unique advantages that prompted the Gonzalez family to expand their coffee plantation.

Since then, the area of the coffee plantation has doubled through the reclamation of early land. Because of the unique role of the Galapagos Islands in the course of history, the Government of Ecuador has designated the Galapagos Islands as a national park and no longer allows the land to be reclaimed as new agricultural land. and the introduction and use of chemical fertilizers, pesticides, herbicides and other chemicals are strictly prohibited, so coffee in the Galapagos Islands is recognized as a natural product.

Between Colombia and Peru, Ecuador, which passes through the equator, is one of the few countries in South America that produces both Arabica and robastian coffee.

In fact, Ecuador means "equator" in Spanish. Due to the use of old-fashioned traditional harvesting and handling methods, Ecuadorian coffee is not listed as a boutique coffee, so it is generally rarely seen.

Ecuador faces the Pacific Ocean, and near the equator, about 900km off its west coast, near the equator at 90 degrees west longitude, there is also a dependency of the Galapagos Islands (Galapagos Island), also known as Cologne, which produces the famous Galapagos coffee. In order to protect the natural ecology, the Ecuadorian government has designated the archipelago as a national park and banned the use of chemical fertilizers, pesticides and other chemicals, so coffee in the Galapagos Islands is recognized as organic coffee.

Galapagos Islands coffee flavor is more balanced and neutral, moderately mellow, with a little obvious but pleasant acidity, with a special aroma. However, because it is seldom seen on the market, not many people talk about this coffee.