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Ecuadorian Coffee Loha SHB Ecuador LOJA SHB
1212 Central America
Ecuadorian coffee flavor description: it has rich floral aroma, apple flavor and comfortable sweetness. Micro petals, good cleanliness, moderate body, with a touch of cocoa, baked biscuits and caramel, refreshing and not thick.
Country: Ecuador
Product name: SHB, Loha, Ecuador
Producing area: Loha
Grade: SHB
Treatment: washing
Altitude: 1450m-2000m
Variety: iron pickup
Ecuador, located between Colombia and Peru in South America, has a long history of coffee cultivation. The Loha region, located in the south of Ecuador and close to the Andes, is one of the highest coffee-growing regions in the world and an important coffee export city in the country.
Ecuadorian coffee is mainly planted in natural shade, and the local high altitude, climate change and soil quality are very suitable for coffee growth, with many excellent planting conditions for growing coffee.
Ecuadorian coffee plantations are located in the western hills of the Andes south of Guayaquil and in the hills of the coastal province of Manabi. The low altitude area of Manabi, which is 500-700 meters above sea level, is the largest area of production in Arabica, producing about 50% of the country's. Some Robusta varieties, used for soluble (instant) coffee, are grown in northern Ecuador. Most Ecuadorian coffee is grown on small farms with an area of 1 to 10 hectares, about half of the coffee land is grown separately, while the rest is grown on cocoa, citrus fruits, bananas and mangoes.
Ecuadorians do not believe that good coffee must grow at high altitude. they grow coffee not only along the ridge bones of the Andes, but also in coastal areas, low-lying Amazon basins and even the Galapagos Islands. As roasters across the United States are looking for sustainable, small coffee plantations, they are increasingly turning to Ecuador, where it is not uncommon for names like Loja, Zaruma and Intag to appear in bean bags.
