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Ecuador Galapagos - NEW

This coffee is Medium-Dark Roasted and can be brewed through an Espresso Machine or through a Filter/Cafetiere.

Aroma & Tasting Notes

Through an Espresso Machine

Brewing through an espresso machine, the aroma is of Digestive Biscuit with notes of Dark Chocolate. On tasting, Dark Chocolate upfront, with a lasting Digestive Biscuit body and a Caramelised Sugar aftertaste.

Our thoughts.

Rich sweet and strong, with low acidity, heavy body, and creamy mouthfeel.

Brewing ratio: 1:2

18 grams of coffee to 38 millilitres of water. Water temperature 94 degrees.

Through a Filter or Cafetiere

Brewed this way, the aroma is of Dark Chocolate with subtle hints of Biscuit. On tasting, instantly Dark Chocolate upfront with a Digestive Biscuit body and Caramelised Sugar finish.

Our thoughts.

Low acidity, full bodied  lasting aftertaste. Works well black with no milk or sugar.

Brewing ratio: 1:16

20 grams of coffee to 400 millilitres of water. Water temperature 92 degrees.

More about this coffee and where it comes from….

Coffee production in the Galapagos Islands started around 135 years ago - the first coffee seeds were brought here from French colonies in the Caribbean (stopping in Panama along the way). These were Bourbon seeds, and Bourbon remains the main variety grown on these islands today.  

Other varieties have been introduced 40–50 years ago by emigrants from the Loja Province of Ecuador: Caturra, Typica, and Catuaí… You’ll mostly find these on the island of Santa Cruz. The main producing islands are San Cristóbal and Santa Cruz; more than 90% of the archipelago’s population lives on these islands. As such, they account for 80% of the archipelago’s coffee.

There is something unusual about coffee from the Galapagos Islands. It’s widely accepted that coffee grown at higher altitudes is better quality – especially when it’s close to the equator, like this archipelago is. If you were to look at the low altitude of the Galapagos Islands and their position on the equator, it would be easy to question the region as an excellent region for coffee production. The Galapagos Islands sit on the equator where there is intense sunshine from 6am to 6pm, with little variation throughout the year. Add to that low altitude, and you’d expect poor-quality coffee. However, Speciality-grade coffee is grown at surprisingly low altitudes here, from 200 to 300 metres above sea level.

This is because although the islands receive intense sun, they don’t receive intense heat. In fact because of the influence of the ocean moderating the temperatures the climate is similar to what you would expect at 1,200–1,300 metres above sea level. Even in the hottest months, the temperature rarely reaches above 30/31°C. And in July to September, the dry season, it can drop below 20°C. Thus Speciality-grade coffees are happily grown in this region.

Soil quality is another key aspect: the Galapagos Islands were created from the frequent eruption of volcanoes over time. The layering of these underwater eruptions built up until the islands emerged from the ocean. The volcanic soil is rich in nutrients such as nitrogen, which is particularly important for growing and harvesting coffee. Add to this the careful processing and production methods which are practised and you have all the elements necessary for exceptional quality coffees.

 


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