The Galapagos Islands are a group of islands located in the Pacific Ocean approximately 1,000 km west of mainland Ecuador, and are a world-renowned UNESCO-registered natural heritage site.
Did you know that coffee is produced here?
We would like to introduce you to the rare Galapagos coffee.
The first coffee plantation in this area was established in 1866, and although there was a temporary hiatus in the late 19th century, production began in earnest in the 1990s as demand for specialty coffee increased, and organic cultivation is now mandatory. Our high quality "Galapagos Coffee" has received high praise both domestically and internationally, even though we only produce 3,000 to 5,000 bags a year.
History of coffee in the Galapagos Islands
In 1835, British natural scientist Charles Darwin visited the Galapagos Islands and observed the unique flora and fauna there, which inspired his theory of evolution. Although the Galapagos is located just below the equator, the temperature is low due to the influence of cold ocean currents, and the climate and climate, which are intricately intertwined with trade winds, create an environment rich in diversity.
Coffee was first brought to the Galapagos Islands in 1866. Manuel J. Cobos arrives on San Cristobal Island and establishes a colony called "El Progreso". We imported Bourbon seeds from French Polynesia and opened the farm ``El Cafetal'' on 1,000 hectares of land. However, in 1904, Kobos was killed in a workers' revolt, and the plantation was abandoned for a long time.
After World War II, when the Ecuadorian government regained territorial rights to the Galapagos Islands, migration from the mainland increased. People who immigrated from the departments of El Oro and Loja began growing coffee on a small scale for their own consumption and for local consumption. Then, in the 1990s, when the specialty coffee boom arrived, the Gonzalez family rebuilt "El Cafetal" in Cobos. In the 2000s, production expanded to Santa Cruz Island, and full-scale production and sales of Galapagos coffee began.
Coffee was first brought to the Galapagos Islands in 1866. Manuel J. Cobos arrives on San Cristobal Island and establishes a colony called "El Progreso". We imported Bourbon seeds from French Polynesia and opened the farm ``El Cafetal'' on 1,000 hectares of land. However, in 1904, Kobos was killed in a workers' revolt, and the plantation was abandoned for a long time.
After World War II, when the Ecuadorian government regained territorial rights to the Galapagos Islands, migration from the mainland increased. People who immigrated from the departments of El Oro and Loja began growing coffee on a small scale for their own consumption and for local consumption. Then, in the 1990s, when the specialty coffee boom arrived, the Gonzalez family rebuilt "El Cafetal" in Cobos. In the 2000s, production expanded to Santa Cruz Island, and full-scale production and sales of Galapagos coffee began.
Current Galapagos coffee production
Coffee production at La Primavera Farm on Santa Cruz Island in the Galapagos Islands Since 97% of the Galapagos Islands is designated as a national park, only 2% of the land can be used for coffee plantations. Under the supervision of the government's Ministry of Agriculture and Agriculture (MAGAP), producers have formed cooperatives to produce high-quality, high-value coffee.
All coffee produced in the Galapagos Islands is organically grown, as the use of chemical fertilizers is prohibited by law. On the other hand, due to the serious damage caused by fire ants and other pests, some producers are reluctantly forced to use chemical pesticides.
Many farms are located in lowlands just below the equator, but due to the influence of cold ocean currents, the environment is comparable to that of highlands over 1,000m above sea level. The main varieties are Bourbon , accounting for 89%, followed by Typica , 8%, and Caturra , 3%. Annual production is typically 3,000 to 4,000 bags, with a legal limit of 5,000 bags.
All production is managed by Expigo, Ecuador's largest coffee exporter. At Expigo, we set high standards for quality control and focus on promoting Galapagos coffee as a specialty coffee. Galapagos coffee is valued for its unique and complex flavor, and is traded at a high price, making it a valuable product worldwide.
All coffee produced in the Galapagos Islands is organically grown, as the use of chemical fertilizers is prohibited by law. On the other hand, due to the serious damage caused by fire ants and other pests, some producers are reluctantly forced to use chemical pesticides.
Many farms are located in lowlands just below the equator, but due to the influence of cold ocean currents, the environment is comparable to that of highlands over 1,000m above sea level. The main varieties are Bourbon , accounting for 89%, followed by Typica , 8%, and Caturra , 3%. Annual production is typically 3,000 to 4,000 bags, with a legal limit of 5,000 bags.
All production is managed by Expigo, Ecuador's largest coffee exporter. At Expigo, we set high standards for quality control and focus on promoting Galapagos coffee as a specialty coffee. Galapagos coffee is valued for its unique and complex flavor, and is traded at a high price, making it a valuable product worldwide.
Rare Galapagos coffee at CROWD ROASTER !
CROWD ROASTER is selling a special drink comparison set made with coffee from La Primavera Farm on Santa Cruz Island in the Galapagos Islands, roasted by Shizuoka's popular roaster ETHICUS Yamazaki !
Enjoy this rare coffee with flavors like apple and chamomile.
