Flavor Profile of Bourbon Variety from Galapagos Region, Manabi Province, Ecuador: Brewing Guide

Professional Coffee Knowledge Exchange

For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

What are the flavor characteristics of Bourbon variety from the Galapagos region of MANABI Province, Ecuador? How to brew Ecuadorian coffee beans?

The Galapagos Islands of Ecuador are located about 1000km offshore on the western side of South America, directly below the equator in the Pacific Ocean. The coffee produced here is rare and seldom circulated among general consumers. This archipelago is a natural protected area recognized by UNESCO, and relevant laws explicitly prohibit the use of any chemical pesticides or fertilizers on the entire islands. Consequently, it has been certified by the US OCIA as an organic coffee production region. Coffee cultivation is concentrated on the island named San Cristobal, at elevations of approximately 800-1200m. Due to the island climate factors, the cultivation areas are perennially covered with dense clouds and fog, and possess lush and diverse vegetation. The Galapagos coffee, regarded as a treasure among coffee enthusiasts worldwide, is grown in this pristine and natural, perfectly balanced ecosystem.

According to relevant literature, in 1875, French agronomist Don Manual Gobo brought Bourbon seeds to this location, initiating the coffee history of the Galapagos Islands. For a long period, these coffee trees were left idle in the forest, growing naturally until 1990 when the Gonzalez-Duche family took over and reorganized them. The current full name of the estate is "Hacienda El Cafetal San Cristabal." The coffee they produce, from cultivation to post-processing, is subject to strict environmental protection regulations, with an annual output of approximately 1150 bags (45kg each). The cultivated variety remains the "Old Bourbon" that was originally transplanted.

Arabica coffee trees were first introduced to Ecuador in 1952, and the coffee quality is excellent, especially the coffee harvested in early June. Ecuadorian coffee beans can be divided into two varieties: Galapagos and Gigante, both characterized by large grains and heavy weight. Ecuadorian coffee can be classified by quality into two grades: No. 1 and Extra Superior. They are mainly exported to the Nordic countries of the Scandinavian Peninsula.

The main problem facing coffee producers is striving to maintain quality stability. The local coffee generally has a very balanced and refreshing taste, along with a unique aroma. Ecuador is one of the few countries in South America that produces both Arabica and Robusta coffee. However, due to the decreasing land suitable for Arabica coffee cultivation, Robusta coffee production is gradually increasing. The best Arabica coffee is produced in the Andes Mountains, particularly in the Chanchamgo Valley. The Andes Mountains are divided into two mountain ranges extending from south to north, reaching central Ecuador.

It is estimated that compared to other countries, about 85% of Ecuador's coffee plantations have low yields per unit, reaching only about 250 kg per hectare (dried coffee beans). Brazil yields 1550 kg per hectare, while Vietnam reaches 2250 kg. Only about 15% of coffee plantations are cultivated and harvested professionally, with yields reaching 750 kg per hectare.

The reasons for this are that the vast majority of coffee trees in Ecuador are aging (approximately 15 to 80 years old), and worse, they lack professional care. In many producing areas, coffee farmers grow coffee scattered across vast forest lands. Due to insufficient rainfall and lack of irrigation systems, combined with insufficient funds, they cannot hire workers for care, cannot properly handle pest and disease infestations, and cannot harvest professionally. Common coffee pests in Ecuador include Broca del Fruto (coffee berry borer) and Minador de Hojas (leaf miner), while common diseases include Mal de Hilachas, roya (leaf rust), ojo de gallo, and mancha de hierro (iron spot disease).

Coffee Information

Origin: Ecuador/Galapagos Islands

Producer: Hacienda El Cafetal San Cristabal

Altitude: 800-1200m

Variety: Galapagos Bourbon

Bean Size: SC17 and above

Processing Method: Washed

Certification: USDA Organic EP, Bird Friendly

Flavor Description: Intense floral notes and cane sugar sweetness, with full body and good acidity

Recommended Brewing by FrontStreet Coffee

Dripper: KONO dripper

Water Temperature: 88°C

Grind Size: Fuji Royal grinder setting 4

Brewing Method: Water-to-coffee ratio 1:14, 17g coffee grounds. First pour 25g of water for 30s bloom. Second pour to 238g total water, extraction time around 2:30 minutes.

Analysis: The KONO dripper has fewer ribs at the bottom, causing the filter paper to adhere closely to the dripper, which restricts airflow. This allows water and coffee grounds to have longer contact and infusion time in the dripper, ensuring sufficient extraction time and extraction rate for coarse grinding. This enables the coffee grounds to be fully extracted, enhancing the rich mouthfeel and making the flavor more concentrated.

Flavor: High balance, clean, thick and solid mouthfeel, with a persistent dark chocolate aftertaste.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473