Ecuador is one of the most diverse countries on the planet, as Humboldt has already noticed, and so is the coffee!
- Coffee production is a comparatively young tradition in the country.
- Arabica and Robusta have only been grown since 1952.
- Arabica grows on the hillsides of the Andes, on the highest plantations in the world – up to 6,000 m.
- The beans generally have rather little body and are characterized by an average acidy.
- The early-harvested Ecuadorian coffee has an intense aroma with a fairly mild, balanced taste, which is characterized by a fine bitter note.
- Latter picking, on the other hand, has a sharper taste, which contains fine acid and woody notes.
- Coffees such as the Vilcabama from the valley of the hundred-year-olds are especially appreciated among coffee-lovers for their special digestibility and mild taste with a fine chocolate note.
If you’re wondering why I did not write anything about the Galapagos San Christobal, you can look forward to tomorrow!