Large granule and heavy Ecuadorian coffee flavor, characteristics, taste and manor introduction

Arabica coffee trees were first introduced to Ecuador in 1952 and the quality of their coffee is excellent, 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 Extra Superior. They are mainly exported to the Nordic countries of Scandinavia. The main problem coffee producers face is trying to maintain consistent quality. The coffee here 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.

Flavor: balanced acidity, aromatic fragrance

Recommended Roasting Method: Medium to deep roasting, makes a good blend of coffee, suitable for many uses

Evaluation: General