Estudio de las variedades de café cultivadas en la zona cálida del Azuay, para la aplicación en mezclas con licores ecuatorianos

Abstract

The first exports came out of Jipijapa, thanks to small plantations that generated a much bigger market. In early 1900 the port of Manta dispatched large amounts of coffee, especially to the European market, little by little, Ecuador became one of the major exporters, managing to send almost two million bags at the beginning of the decade of the 1990s,

We can say with certainty that ecuadorian coffee can be among the highest quality at the global level, and this is due to the fact that the characteristics of each region, such as the soil, the altitude, the weather conditions among others allows you to appreciate its particularities taste within their varieties such as: Caturra and Typica or Arabiga that present a delicate flavor and very aromatic. The harvest of coffee is widely distributed in several áreas of Ecuador, among them is to highlight coffee grown in warm areas of the province of Azuay.

These developments are the basis of this project, as the central axis is determined in how to use our local product in different recipes in this way provide the value it deserves and to promote and strengthen our economy.