Introduction to the taste production areas of Ecuadorian coffee varieties treated with grinding scale

Ecuador is the highest Arabian coffee plantation in the world. Since the coffee tree was first introduced into Ecuador in 1875, the quality of its coffee has remained unchanged for 100 years, especially the coffee harvested in early June every year, which is called "the best coffee in the world". Ecuadorian coffee beans are divided into Galapagos and Segante, both of which have large particles and heavy weight. In particular, the unique geographical conditions of the Galapagos Islands give coffee beans excellent genes that are superior to those of other producing areas, and its high quality comes from the absence of any chemical agents when growing. As Ecuador's land suitable for Arabian coffee trees is gradually decreasing, Galapagos coffee is even more precious.

Creative coffee made from Ecuadorian coffee beans with unique flavor is also popular with consumers. Mr. Veniso, the champion of the 2014 Ecuador Coffee Competition, won the Ecuador Coffee Competition with his creative formula. One espresso has a fresh and unique taste with mint grass from the Amazon, while the other adds "Rolls-Royce in the Rose" Ecuadorian rose petals, making coffee lovers praise Ecuadorian coffee. I have to mention the organic coffee in the Galapagos Islands of Ecuador. The Galapagos Islands, a famous tourist attraction, has been declared as a "World Natural Heritage" by the United Nations Educational, Scientific and Cultural Organization (UNESCO). It is extremely rich in products, and organic coffee is one of the unique ones. With its unique ecological environment such as fertile volcanic soil and microclimate, coupled with its cultivation without any chemical fertilizers and pesticides, organic coffee in the Galapagos Islands is recognized as a natural green boutique coffee. This naturally grown coffee is mild in taste, with a hint of grass, flowers and fruit and caramel, and is highly sought after by businessmen and coffee lovers.

Why did Mr. Marcolini choose Ecuadorian cocoa beans to make the world's top delicious chocolates? Here is a set of numbers to give you the answer. This comes from the charm of aromatic cocoa. Only 5% of the world's cocoa production is aromatic cocoa beans, which can make mouthwatering delicacies. 63% of the precious 5% are from Ecuador. Due to the unique geographical and climatic environment, 80% of Ecuador's cocoa beans belong to this aromatic type.