Introduction of Variety producing area Manor by Flavor description method of Hasunda Coffee Garden in Ecuador

Honey-treated coffee beans from Ecuador's Maputo Estate in South America were discovered by Sugar Brother, a veteran of the coffee industry and owner of the coffee industry. This rare variety comes from the Andes plateau of Ecuador. The planting environment of the producing area is excellent. Through manual picking and selection, the defect rate is greatly reduced. The 24-hour trestle honey treatment enhances the cleanliness of Maputo and fully displays the flavor of coffee beans, reflecting its caramel flavor and berry sweetness, high temperature and moist aroma with caramel aroma, ripe nectarine, berry sweetness and chocolate flavor. The tail section is a moderate red wine finish, and the sweet taste of tropical fruits and berries will be sweet and sour. It is reported that Ecuadorian coffee beans are rare in the country, and the honey-treated coffee beans produced in Maputo Estate are currently only available outside the arts. On October 28, the Ecuadorian Consulate held an exchange event on Ecuadorian coffee in conjunction with the Art Cafe. The event invited Tony Zhang, runner-up of the 2015 World Barista Competition China Finals, to participate. Tony improvised his superb hand-washing skills on the spot, and evaluated the protagonist of this activity-Ecuador Maputo honey processing beans with "amazing". The event also attracted a large number of coffee lovers, who not only tasted the fresh flavor of Maputo honey processed beans from Ecuador, but also talked about coffee and art with Ms. Marina, Consul General of Ecuador Consulate in Guangzhou.

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