Introduction to South American Ecuador Coffee Beans: Flavor, Profile, Estates and Growing Regions - Characteristics of Ecuador Coffee Beans

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Introduction to Ecuador Coffee

Compared to bananas, oil, and shrimp, coffee has never been listed among Ecuador's main economic sources. Ecuador's most famous Galapagos Islands are home to the giant turtle species discovered by Darwin, designated by UNESCO as "World Cultural and Natural Heritage." Therefore, the use of fertilizers, herbicides, pesticides, and all other chemical products is strictly prohibited. Additionally, dense fog shrouds the island year-round, making it inaccessible to outsiders. Sailors refer to it as Devil's Island.

Located between Colombia and Peru in South America, Ecuador actually has a rather long history of coffee cultivation.

Ecuador is one of the few countries in South America that produces both Arabica and Robusta coffee. However, due to decreasing land suitable for Arabica coffee tree cultivation, Robusta coffee production is gradually increasing. The best Arabica coffee is produced in the Andes Mountains, particularly the Chanchamgo Valley. The Andes Mountains consist of two mountain ranges extending from south to north, reaching central Ecuador. The main challenge facing coffee producers in this region is maintaining consistent quality. Overall, coffee from this region has a very balanced and refreshing taste with a unique aroma. 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, heavy beans. Ecuadorian coffee is classified into two quality grades: No. 1 and Extra Superior.

Ecuador Coffee Growing Regions

Loja Region

The Loja region is located in southern Ecuador, adjacent to the Andes Mountains, and is one of the highest coffee-growing regions in the world, at altitudes ranging from 1,450 to 2,000 meters. It is also an important coffee export city in the country. The coffee bean variety is Typica, processed using the washed method, and primarily grown under natural shade cultivation. The high altitude, climate variations, and soil quality in the region are ideal for coffee cultivation, providing excellent conditions for growing coffee.

Galapagos Islands

Located in Ecuador's waters directly below the equator, the Galapagos Islands are a mysterious and enchanting archipelago. Many unique species endemic to these islands inhabit the area, designated by UNESCO as "World Cultural and Natural Heritage."

Therefore, laws strictly prohibit the import or use of fertilizers, herbicides, pesticides, or all other chemical products.

Certified by OCIA and Rainforest Alliance for organic shade-grown cultivation, combined with the islands' unique climatology, this creates aromatic coffee with a rich body.

Galapagos coffee is like a pearl among specialty coffees, rarely possessing both floral aromas and a rich, mellow taste. With floral and fruity sweetness and aftertaste, its flavor is completely comparable to the famous Jamaican Blue Mountain and Hawaiian Kona coffees.

They are mainly exported to Northern European countries on the Scandinavian Peninsula. Ecuador is home to the highest-altitude Arabica coffee plantation in the world. Since coffee trees were first introduced to Ecuador in 1875, its coffee quality has remained consistent for 100 years, especially the coffee harvested in early June each year, known as "the best-tasting coffee in the world." Ecuadorian coffee beans are divided into two varieties: Galapagos and Gigante, both with relatively large and heavy beans. The unique geographical conditions of the Galapagos Islands particularly endow coffee beans with superior genes compared to coffee beans from other origins. Its excellent quality stems from cultivation without any chemical agents. As land suitable for Arabica coffee tree cultivation gradually decreases in Ecuador, Galapagos coffee becomes even more precious.

FrontStreet Coffee recommends brewing at 90°C water temperature to bring out the floral and fruity sweetness with a pleasant aftertaste.

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