What are the Flavor Characteristics of Bourbon Variety Coffee Beans from Ecuador's Galápagos Islands?

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What are the Flavor Characteristics of Ecuador's Galapagos Islands Bourbon Variety Coffee Beans? How are Ecuador's Organic Coffee Beans Grown?

Ecuador is located between Colombia and Peru. The equator passes through Ecuador, making it one of the few countries in South America that produces both Arabica and Robusta coffee. In fact, Ecuador means "equator" in Spanish. Due to the use of traditional harvesting and processing methods, Ecuador's coffee has not been classified as specialty coffee, which is why it is less commonly seen and more unfamiliar to most people.

Ecuador faces the Pacific Ocean, and about 900 kilometers off its western coast, near the equator at 90 degrees west longitude, lies the Galapagos Islands, which are also its territory. Also known as Colón Island, it produces the famous Galapagos coffee. To protect the natural ecosystem, the Ecuadorian government has designated the islands as a national park and prohibits the use of chemical agents such as fertilizers and pesticides. Therefore, Galapagos Islands coffee is recognized as organic coffee. The flavor of Galapagos Islands coffee is relatively balanced and neutral, with moderate body, a noticeable but pleasant acidity, and a special aroma. However, because it is rarely seen on the market, not many people discuss this coffee.

Compared to bananas, oil, and shrimp, coffee has never been listed as a major economic source in Ecuador. On Ecuador's most famous Galapagos Islands, native giant tortoise species discovered by Darwin inhabit the area. UNESCO has designated it as a "World Cultural and Natural Heritage," strictly prohibiting the use of all chemical products such as fertilizers, herbicides, and pesticides. Additionally, the island is covered with dense fog year-round, making it difficult for outsiders to enter, and sailors refer to it as Devil's Island. The Galapagos Islands (translated in Chinese as Colón Island) are located 1,100 kilometers away from mainland Ecuador. They are an archipelago formed by the solidification of lava from underwater volcanic eruptions. Influenced by the Peru Current, the climate is cool and extremely arid. The mountains on the island have sufficient altitude, microclimate variations, and high-quality soil, providing ideal conditions for coffee growth.

This coffee is filled with the aroma of tea, very charming and delightful, with light acidity and delicate texture. The cocoa notes at the end remind me of unspoiled Kona from years ago. This coffee has few competitors among island beans when lightly roasted.

Cupping Report: Clean, delicate and refreshing. The tea-like aroma after brewing is something I particularly like, with a subtle genmaicha fragrance.

Property Characteristics

Region: Galapagos

Country: Ecuador

Altitude: 1,200-1,300 meters

Certification: B.C.S Germany

Coffee Characteristics

Variety: Bourbon

Processing System: Wet-processed

Appearance: 17-19 screen

Top Jury Descriptions: Cupped at 30 seconds after first crack (Cinnamon roast)

Aroma/Flavor: Floral and herbal notes, osmanthus, English floral tea, longan tea, olive, sugarcane, grape

Acidity: Citrus, pomelo, cherry, light

Complexity and Other: Clean and refreshing, delicate and elegant texture, graceful acidity, minty aftertaste in the upper palate

Flavor: A clean and bright island-style coffee, refreshing minty texture, tea-like aftertaste that excels, a pearl among specialty coffees, special grain aroma bringing out clean, substantial sweet and sour notes, with a rounded sweet aftertaste.

FrontStreet Coffee Brewing Recommendations:

Dripper: KONO dripper

Water Temperature: 88°C

Grind Size: Small Fuji grind level 4

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

Analysis: The KONO dripper doesn't have many ribs at the bottom, and the filter paper fits tightly against the dripper, achieving the purpose of restricting airflow. This allows water and coffee grounds to have longer contact and steeping time in the dripper, ensuring extraction time and rate for coarse grinding. This enables the coffee grounds to be fully extracted, enhancing the body and making the flavor more concentrated.

Flavor: High balance, clean, substantial and solid texture, persistent dark chocolate aftertaste.

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