Galapagos Coffee has the perfect balance of sunlight, rain and appropriate altitude which provides its exceptional flavor and aroma.
The coffee from the Galapagos Islands is an Arabiga Old bourbon Coffee, 100% organic, high shade grown, ecological, cultivated within the volcanic mountains of this Archipelago.
Hacienda El Cafetal in San Cristobal Island grows coffee of the heirloom bourbon variety at an altitude of 500 meters.
However, the micro-climate there offers conditions that are equivalent to 1200 to 1300 meters elsewhere, owing to the cold Humboldt Ocean current which sweeps past the Islands. Of course, the soils are volcanic on the Galapagos, some of the best for growing coffee.
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The Galapagos coffee is carefully hand picked and only the freshest ripe cherries are processed in the wet plant of San Cristobal Island, using the unique spring water of this Island.
This is an ecologically safe method used in mountainous coffee regions where no heavy equipment can reach.
Cherries pass then to the ecological peeler where the highly environmentally oriented personnel choose only the best cherries to be processed and recycle the remains by decomposing and reintroducing them to the plantations as a natural fertilizer.
Coffee beans are naturally dried by soft sun light (this is also a nice attraction to Galapagos visitors), and pass a strict quality control to guarantee a gourmet coffee preparation.
Dried beans maintain a skin film known as "parchment" which preserves the optimal conservation until they are ready to be exported.
Galapagos coffee beans are larger in size, very rare, and unbelievably come from the same coffee trees that were planted by the French explorers almost 140 years ago. This is truly an exotic coffee!
The use of chemicals are prohibited anywhere in the archipelago, for this reason, the coffee produced in Galapagos is unique in its production as an organic coffee, which is also a required criteria for Bird-Friendly certification.
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Between 1869 and 1870 a group of French explorers and coffee lovers planted the first coffee trees on the Galapagos Islands, where they flourished in the clean pure climate.
And believe it or not, these are the same trees that are still producing beans.
The other part of the history says that in 1866, Manuel J. Cobos first owner of the Island, was searching for a business that would satisfy his interests.
He focused first on orchilla and from 1879 on sugar cane and coffee as the most promising avenues for his talent.
He imported coffee seeds from the Caribbean French colonies through Panama.
Not satisfied with just any coffee, Manuel Cobos settled on the Arabica Bourbon type as having the characteristics that most fitted his idea of what a good coffee should be.
As times changed and the world's coffee industry evolved towards a more oriented business to commodity good, the small, quality conscious coffee plantation fell on hard times and was eventually abandoned as unprofitable.
By 1990 the Gonzalez-Duche family purchased the Hacienda El Cafetal.
Intrigued with the Hacienda's history and realizing the unique opportunity presented by the micro-climates created by the Humboldt cold current and Panama warm current, the intense equatorial sun and the dramatic climate changes in the Island, the horizon of Specialty Coffee in the world appeared.
The Galapagos coffee ripens under the shade of other trees (avocados, guavas, and oranges). This creates an atmosphere propitious for its development, and the organic waste matter of those trees enriches the soil.
The coffee plants bloom twice a year, during February-March and November-December, thanks to the rainy seasons and the micro-climates of San Cristobal Island.
Galapagos coffee is also grown on the Island of Santa Cruz. It produces around 200 metric tons of coffee yearly.
This is a delightfully fragrant coffee. Its aromas are all sweetness and caramel. In the cup it's mildly bright with bits of lemony citrus acidity. The flavor is fairly lush and layered and offer notes of tobacco and leather.
Organic agriculture is an important source of income for the Galapagos Island’s residents, especially as fisheries become depleted, and organic crops help reduce the need to import food from mainland Ecuador thus minimizing the introduction of invasive species.
It is very likely that you can find Galapagos coffee in big supermarkets or coffee shops in your area.
Try this delightful, medium body, balanced, coffee with an intriguing finish coming from the most exotic location on Earth.