1890. Ceylon coffees are classified commercially as "native",

"plantation", and "mountain". The native is a poor-grade, lowland growth, with large flat bean and low cup quality. The plantation, so named because more carefully cultivated on highland plantations, is a stylish roaster, and gives a rich flavor and strong fragrance in the cup. The mountain, grown at high altitudes, is a small, steel-blue bean, and is considered by British traders as equal to the best varieties grown anywhere. It was formerly shipped to Aden to be mixed with Mocha. [Illustration: _Coffee Map of Africa and Arabia_ _Showing the Principal Coffee-Producing Countries on the Continent and Adjacent Islands._ Copyright 1922 by The Tea and Coffee Trade Journal Co.] FRENCH INDO-CHINA. The coffee of French Indo-China is highly prized in France, where the bulk of the exports goes. The coffee tree grows well in the provinces of Tonkin, Annam, Cambodia, and Cochin-China. Tonkin is the largest producer, and grows the best varieties. In the cup, Tonkin coffee is thought by French traders to compare favorably with Mocha. Of the several varieties of _Coffea arabica_ grown in Indo-China, the _Grand Bourbon_, _Bourbon rond_, and the _Bourbon Le Roy_, are the best known. The first-named is a large bean of good quality; the second is a small, round bean of superior grade; and the third is a still smaller bean of fair cup quality. [Illustration: JAVA (Washed)] [Illustration: SUMATRA (Mandheling)] [Illustration: ARABIAN (Mocha)] [Illustration: COLOMBIAN (Bogota)] [Illustration: GUATEMALA (Washed)] [Illustration: MEXICAN (Washed)] [Illustration: COSTA RICA (Washed)] [Illustration: SANTOS (Peaberry)] [Illustration: VENEZUELA (Maracaibo)] [Illustration: SANTOS (Flat Bean)] [Illustration: SANTOS (Bourbon)] [Illustration: RIO (Natural)] [Illustration: PRINCIPAL VARIETIES OF GREEN COFFEE BEANS, NATURAL SIZE AND COLOR] _Africa_ ABYSSINIA. The coffee grown in Abyssinia is classified commercially into two varieties: Harari, which is grown principally in the district around Harar; and Abyssinian, produced mainly in the provinces of Kaffa, Sidamo, and Guma. Harari coffee is the fruit of cultivated trees; while Abyssinian comes from wild trees. The first-named produces a long and well-shaped berry, and is often referred to as Longberry Harari. The bean is larger than the Mocha, but similar in general appearance. Its color shades from blue-green to yellow. Good grades of Harari have cup characteristics resembling Mocha, and by some are preferred to Mocha, because of their winier cup flavor. The Abyssinian coffee is considered much inferior to Harari; and chops generally contain many imperfections. The bean is dark gray in color. Little Abyssinian coffee comes to the United States. Many other African countries produce coffee; but little of it ever reaches the North American market. Uganda, in British East Africa, grows a good grade of _robusta_ coffee which is valued on the London market. Liberian coffee, grown on the west coast, used to be mixed with Bourbon Santos to some extent; but it is generally considered low grade, although it makes a handsome, elephantine roast. The product of Guinea is a very small bean, half-way between a peaberry and a flat bean, and has a dingy brown color. It is considered worthless as a drink. A medium-sized, strong-flavored bean that is rich in the cup, is grown in the African Congo district. In Angola a fair quantity of coffee is produced. In the cup it has a strong and pungent flavor, but lacks smoothness and aroma. Zanzibar produces a pleasing coffee in very limited quantities. The bean is medium size, and regular in shape. Mozambique's coffee is greenish in color, of medium size, and mellow. The production is small. Madagascar produces an insignificant quantity for export, although the coffee is considered fair average, with rich flavor, and considerable fragrance. Bourbon coffee, grown on the island of Réunion, commands a high price in the French market, where practically all exports go. It is a small, flinty bean, and gives a rich cup and fragrance. [Illustration: WASHED JAVA BEANS--ROASTED] _East Indian Islands_ Some of the coffees from the East Indian islands rank among the best in the world, particularly those from Sumatra. East India coffees are distinguished by their smooth, heavy body in the cup, the fancy grades giving an almost syrupy richness. JAVA. Java coffees are generally of a smaller bean than those from Sumatra, and are not considered as high grade. The bulk of the new-crop growths have a grassy flavor which most people find unpleasant when drunk straight. Under the old culture system, coffee was bought by the government, and held in godowns from two to three years, until it had become mellow with age. In late years, this system has been abandoned; and the planters now sell their product as they please, and in most cases without mellowing, excepting as they age during the long sea voyage from Batavia to destination. Before the advent of large fleets of steamers in the East Indian trade, the coffee was brought to America in sailing vessels that required from three to four months for the trip. During the voyage, the coffee went through a sweating process which turned the beans from a light green to a dark brown, and considerably enhanced their cup values. The sweating was due to the coffee being loaded while moist, and then practically sealed in the vessel's hold during all its trip through the tropical seas. As a consequence, the cargo steamed and foamed; and as a rule, part of the coffee became moldy, the damage seldom extending more than an inch or two into the mats. Sweated coffees commanded from three to five cents more than those that came in "pale". [Illustration: _Mild Coffee Map--No. 2_ _Showing the Mild Coffee-Producing Countries of Asia, Netherlands India, and Australasia_ Copyright, 1922 by The Tea and Coffee Trade Journal Co.] Before the Java coffee trade began to decline in the latter part of the nineteenth century, _Coffea arabica_ was grown abundantly throughout the island. Each residency had numerous estates, and their names were given to the coffees produced. The best coffees came from Preanger, Cheribon, Buitenzorg, and Batavia, ranking in merit in the order named. All Java coffees are known commercially either as private growth, or as blue bean washed, the former being cured by either the washing or the dry hulling method, while the latter are washed. Private growths are usually a pale yellow, the bean being short and round and slightly convex. It makes a handsome even roast, showing a full white stripe. The washed variety is a pale blue-green, the bean closely resembling the private growth in form and roast. These coffees have a distinctive character in the cup that is much different from any other coffee grown. Their liquor is thin. All the better known coffees of Java, which are designated by the districts in which they are grown, are listed in the Complete Reference Table. Coffee from few of the many districts comes to the North American market. Among those that are sold in the United States are the Kadoe and Semarang, both of which are small, yellowish green; and the Malang, a green, hard bean which makes a better roast than Kadoe and Semarang, but is inferior to them in the cup. SUMATRA. Sumatra has the reputation of producing some of the finest and highest-priced coffees in the world, such as Mandheling, Ankola, Ayer Bangies, Padang Interior, and Palembang. Mandheling coffee is a large, brownish bean which roasts dull, but is generally free from quakers. It is very heavy in body, and has a unique flavor that easily distinguishes it from any other growth. The Ankola bean is shorter and better-appearing than Mandheling, but otherwise bears a close resemblance. Its flavor is only slightly under Mandheling; and, like that coffee, is recommended for blending with the best grades of Mocha. While the Ayer Bangies bean is somewhat larger than the other two just mentioned, it is not so dark brown in color, and is not quite so heavy in body; the flavor is very delicate. These three growths are known in the trade as the "Fancies" and are considered the best of Sumatra's production. The Sumatra coffee best known to the American trade is the Padang Interior, which is shipped through the port of Padang on Sumatra's west coast. The bean is irregular in form and color, and makes a dull roast. However, the flavor is good, although it lacks the richness of the Fancies. Another celebrated coffee grown on the west coast is the Boekit Gompong, grown on the estate of that name near Padang. It is a high-grade coffee, making a handsome roast, and possessing a delicate flavor. The foregoing coffees are produced on what were formerly termed government estates, and during the heyday of government control were sold by auction and came mostly to the United States. Among the private estate coffees, Corinchies take first rank for quality, some traders saying that they are the best in international commerce. They closely resemble Ankolas, but range a cent or two lower in price. Next in order of merit is Timor coffee, grown on the island of that name. It is not as attractive in appearance, roast, or cup quality as the Corinchie. A grade below Timors is Boengie coffee, which is seldom seen on the North American market. Kroe coffee is better known and more widely used in the United States. The bean is large, but has an attractive appearance. Kroes are of heavy body, of somewhat groundy flavor when new crop, and are good roasters and blenders. Other East Indian coffees are Teagals, Balis, and Macassars, all of which are second-rate growths as compared with the bulk of Sumatras, grade for grade. The Macassars are produced in the district of that name on island of Celebes. The best coffee grown in Celebes comes from the province of Menado, and is known by that name. It is thought to be of a superior quality, and commands a high price in Europe. _The Pacific Islands_ The Philippine Islands have not figured in international coffee trade since 1892, although in preceding years the Philippines exported several million pounds of an average good grade of coffee. While coffee is one of the shade trees used by householders in Guam, none of the fruit is exported. Coffee production is an unimportant industry in Samoa, Australia, New Guinea, New Caledonia, and other Pacific islands, and none is grown for export. HAWAII. Since the beginning of the twentieth century the Hawaiian islands have taken a position of increasing importance, shipping some two million pounds of good quality coffee to the United States, their biggest customer. Coffee grows to some extent on all the islands of the group, but fully ninety-five percent is raised in the districts of Kona, Puna, and Hamakua on the main island of Hawaii. All Hawaiian coffee is high grade; and is generally large bean, blue-green in color when new crop, and yellow-brown when aged. It makes a handsome roast, and has a fine flavor that is smooth and not too acid. It blends well with any high-grade mild coffee. Kona coffee, grown in the district of that name, commands the highest price. Old-crop Kona coffee is said by some trade authorities to be equal to either Mocha or Old Government Java. _Appearance, Aroma, and Flavor in Cup-Testing_ Before the beginning of the twentieth century, practically all the coffees bought and sold in the United States were judged for merit simply by the appearance of the green or of the roasted bean. Since that time, the importance of testing the drinking qualities has become generally recognized; and today every progressive coffee buyer has his sample-roasting and testing outfit with which to carry out painstaking cup tests. Both buyers and sellers use the cup test, the former to determine the merits of the coffee he is buying, and the latter to ascertain the proper value of the chop under consideration. Frequently a test is made to fix the relative desirability of various growths considered as a whole, using composite samples that are supposed to give representation to an entire crop. The first step in testing coffee is to compare the appearance of the green bean of a chop with a sample of known standard value for that particular kind of coffee. The next step is to compare the appearance when roasted. Then comes the appearance and aroma test, when it is ground; and finally, the most difficult of all, the trial of the flavor and aroma of the liquid. Naturally the tester gives much care to proper roasting of the samples to be examined. He recognizes several different kinds of roasts which he terms the light, the medium, the dark, the Italian, and the French roasts, all of which vary in the shadings of color, and each of which gives a different taste in the cup. The careful tester watches the roast closely to see whether the beans acquire a dull or bright finish, and to note also if there are many quakers, or off-color beans. When the proper roasting point is reached, he smells the beans while still hot to determine their aroma. In some growths and grades, he will frequently smell of them as they cool off, because the character changes as the heat leaves them, as in the case of many Maracaibo grades. After roasting, the actual cup-testing begins. Two methods are employed, the blind cup test, in which there is no clue to the identity of the kind of coffee in the cup; and the open test, in which the tester knows beforehand the particular coffee he is to examine. The former is most generally employed by buyers and sellers; although a large number of experts who do not let their knowledge interfere with their judgment, use the open method. In both systems the amount of ground coffee placed in the cup is carefully weighed so that the strength will be standard. Generally, the cups are marked on the bottom for identification after the examination. Before pouring on the hot water to make the brew, the aroma of the freshly ground coffee is carefully noted to see if it is up to standard. In pouring the water, care is exercised to keep the temperature constant in the cups, so that the strength in all will be equal. When the water is poured directly on the grounds, a crust or scum is formed. Before this crust breaks, the tester sniffs the aroma given off; this is called the wet-smell, or crust, test, and is considered of great importance. Of course, the taste of the brew is the most important test. Equal amounts of coffee are sipped from each cup, the tester holding each sip in his mouth only long enough to get the full strength of the flavor. He spits out the coffee into a large brass cuspidor which is designed for the purpose. The expert never swallows the liquor. Cup-testing calls for keenly developed senses of sight, smell, and taste, and the faculty for remembering delicate shadings in each sense. By sight, the coffee man judges the size, shape, and color of the green and roasted bean, which are important factors in determining commercial values. He can tell also whether the coffee is of the washed or unwashed variety, and whether it contains many imperfections such as quakers, pods, stones, brokens, off-colored beans, and the like. By his sense of smell of the roast and of the brew, he gauges the strength of the aroma, which also enters into the valuation calculation. His palate tells him many things about a coffee brew--if the drink has body and is smooth, rich, acidy, or mellow; if it is winy, neutral, harsh, or Rioy; if it is musty, groundy, woody, or grassy; or if it is rank, hidey (sour), muddy, or bitter. These are trade designations of the different shades of flavor to be found in the various coffees coming to the North American market; and each has an influence on the price at which they will be sold. The up-to-date cup-tester requires special equipment to get the best results. A typical installation consists of a gas sample-roasting outfit, employing at least a single cylinder holding about six ounces of coffee, and perhaps a battery of a dozen or more; an electric grinding mill; a testing table, with a top that can be revolved by hand; a pair of accurately adjusted balance scales; one or more brass kettles; a gas stove for heating water; sample pans; many china or glass cups; silver spoons; and a brass cuspidor that stands waist high and is shaped like an hour glass. Since the World War, there have been some notable changes in the buying of coffees, particularly in European markets. For example, the old idea of buying fancy coffees at fancy prices is probably gone for good in Europe. [Illustration: TYPICAL SAMPLE-ROASTING AND CUP-TESTING OUTFIT In the middle of the picture is a standard revolving table (3-1/2 feet in diameter), with scale mounted over the center, and with a "Mitchell Tray" for holding one cup independent of the table-top movement. There are two cuspidors, a double kettle outfit, a 6-cylinder sample roaster and a motor-driven sample grinder; also a set of sample separator sieves in the overhead rack, a bag sampler (lying on the lower shelf of the counter), and some coffee crushers (one on the end of the counter and one on the revolving table)] COMPLETE REFERENCE TABLE OF THE PRINCIPAL KINDS OF COFFEE GROWN IN THE WORLD _Together with Their Trade Values and Cup Characteristics_ _t_, indicates town or trading center; _m n_, market name; _d_, district or state. ---------------+------------+---------------+--------------|--------------- | | |State, or |Trade Values Grand Division | Country |Shipping Ports |District, | and Cup | | |Market Names |Characteristics | | | Gradings | ---------------+------------+---------------+--------------+--------------- North America |Mexico |Vera Cruz |Mexicans |_In general_: | |on Gulf of Mex.| |Mexicans are | | | |mild or mellow. | | | |The green beans | | | |are greenish to | | | |yellow (when | | | |aged) and of | | | |large size. The | | | |washed coffees | | | |make a handsome | | | |roast, showing | | | |pronounced white | | | |central stripe. | | | |In the cup they | | | |have a full rich | | | |body, fine | | | |acidity, and a | | | |wonderful | | | |_bouquet_. | | | | | | |Vera Cruz, d |Acid, of | | |Coatepec, m n |excellent heavy | | |(pro., |and rich | | | co-at-e-pec) |flavor;fine for | | | |blending. | | | | | | |Huatusco, t |Fine appearing | | |(pro., |washed coffee; | | | wha-toos-co) |next to | | | |Coatepec for | | | |acid and | | | |blending | | | |qualities. | | | | | | |Orizaba, t |Regarded as | | | |next to | | | |Huatusco; | | | |good cup | | | |quality. | | | | | | |Jalapa, t |Stylish | | |(pro., |roaster; | | | ha-lap-a) |frequently | | | |light body. | | | | | | |Cordoba, t |Neutral, smooth | | | |in flavor, | | | |without acid | | | |tang; good | | | |body. | | | | | |Puerto Mexico |Tabasco, d & |Of uncertain | |on Gulf of Mex.| m n |character; many | | |Coatzacoalcos,|of them Rioy, | | | t & m n |flat, and | | | |groundy. | | | |Unsatisfactory | | | |in the cup. | | | | | |Salina Cruz |Chiapas, d |Resembles | | on Pacific | Soconusco, t,|Guatemala | | | m n | | |Coatzacoalcos | or |coffees; | |(Puerto Mexico)| Tapachula, |smooth in | |on Gulf of Mex.| t, m n |character, | | | |and without | | | |decided tang. | | | | | | |Oaxaca, d, m n|Small bean; | | | & t (pr., |excellent | | | wah-hock-ah)|quality, sharply | | | Sierra Oaxaca|acid, fine | | | (common - |flavor, but not | | | unwashed) |stylish in | | | Pluma Oaxaca |appearance. | | | (hidalgo- |The Pluma is a | | | washed) |very fancy bean | | | |coffee, also | | | |acid and fine | | | |for blending. | | | | | |Acapulco |Guerrero, d |Inferior in | | on Pacific | Sierra, m n |quality; low | | | |growth and | | | |woody. | | | | | |Manzanillo |Michoacan, d |A superior | | on Pacific | Unrapan, t |coffee, but not | | | |produced in | | | |commercial | | | |quantity. | | | | | | Do. |Colima, d, m n|Very like | | | & t |Uruapan. --------------------------------------------------------------------------- ---------------+------------+---------------+--------------|--------------- | | |State, or |Trade Values Grand Division | Country |Shipping Ports |District, | and Cup | | |Market Names |Characteristics | | | Gradings | ---------------+------------+---------------+--------------+--------------- North America |Mexico |Vera Cruz |Puebla, d |Low-grade (Cont'd) | (Cont'd) | |Sierra, m n |mountain coffee. | | | | | |Tampico |Tamaulipas, d |An inferior | | | Tampico, m n |grade. | | | & t | | | | | | | | Tepic |So called | | | |"Mexican Mocha." | | | |Raised for local | | | |consumption. Not | | | |a commercial | | | |factor. | | |------------------------------- | | | Classes for all Mexicans | | |1. Commons (customary or | | | natural). | | |2. Washed (W.I.P.) | | |3. Caracolillo (peaberry.) ---------------+------------+---------------+------------------------------- Central America|Guatemala |Puerto Barrios |Guatemala |_In general_: | | and Livingston| |Guatemalas are | | on Caribbean | |mild or mellow | | | |and mostly | | | |washed. | | | |The green beans | | | |are greenish to | | | |yellow (when | | | |aged), and of | | | |large size. The | | | |mountain-grown | | | |coffees make a | | | |handsome roast, | | | |are of full | | | |heavy body and | | | |excellent cup | | | |quality. The | | | |lower-altitude | | | |coffees are light | | | |in cup, but | | | |flavory. | | | | | |Ocos, |Cobán, t & m n|Waxy, bluish | |Champerico, and| |bean; handsome | |San José | |uniform roast | | on Pacific | |with white | | | |center. Heavy | | | |body, fine | | | |acidity. | |Belize |Alta Verapaz, |Gray-blue bean; | | (Br. Honduras)| d |fine mellow | | | Sehenaju, t |flavor. See | | | |Belize. | | |Antigua, d |Medium flinty | | |Costa Cuca, d |bean; lighter in | | |Costa Grande, d|body; flavory, | | |Barberena, d |acid. | | |Tumbador, d | _Classes for_ | | |Costa de Cucho|_All Guatemalas_ | | |Chicacao |Most Guatemalas | | | Xolhuitz, d |are washed and | | |Pochuta |may be | | | Malacatan, d|classified as | | |San Marcos, d |follows: | | |Chuva, d |1. Small flinty | | |Escuintla, d |bean, extremely | | |San Vincente, d|acid and flavory, | | |Pacaya, d |produced in the | | |Moran, d |highest altitudes | | |Amatitlan, d |of the Antigua, | | |Palmar, d |Moran, and | | |Motagua, d |Amatitlan | | | |districts. | | | |2. Waxy, bluish | | | |bean, flinty, | | | |but large roast; | | | |heavy body with | | | |fine acidity. | | | |Produced in the | | | |mountainous | | | |regions of the | | | |Cobán, Costa | | | |Cuca, Tumbador, | | | |and Chuva | | | |districts. | | |3. Waxy, bluish bean, handsome | | |uniform roast, heavy-bodied but | | |non-acid coffees produced in | | |almost every district of the | | |republic at an altiture of from | | |2,000 to 3,000 feet. | | | | | |4. Stylish, green bean, | | |handsome large uniform roast, | | |very white center, mild cupping | | |coffees produced practically | | |everywhere in the republic at | | |an altitude of from 1,500 to | | |2,500 feet. ---------------------------------------------------------------------------- ---------------+------------+---------------+--------------|--------------- | | | State, or |Trade Values Grand Division | Country |Shipping Ports |District, | and Cup | | |Market Names |Characteristics | | | Gradings | ---------------+------------+---------------+--------------+--------------- Central America|Guatemala | |5. The lower altitudes of the (Cont'd) | (Cont'd) | |various districts produce either | | |medium bean, neutral cupping, | | |colory coffees, or the Bourbon | | |type of small bean, greenish | | |coffee. | | |------------------------------ |British |Belize |Belize, m n |A Cobán coffee | Honduras | | |from the | | | |Honduras Alta | | | |Verapaz district | | | |in Guatemala. | | | | | |Trujillo and |Honduras |_In general_: | |Puerto Cortés | Santa Barbara|Honduras coffees | | on Caribbean | d |are small, | | | Copan, d |rounded, and | | | Cortez d |bluish-green. | |Amapala | La Paz, d |They are of a | | on Pacific | Choluteca, d |hard flinty | | | El Paraiso, d|character; make a | | | |fair roast and | | | |are neutral in | | | |flavor. While the | | | |upland grades are | | | |of good quality, | | | |the run of the | | | |country's | | | |production | | | |seldom brings as | | | |high a price as | | | |Santos of equal | | | |grade. | | | | |Salvador |Acajutla |Salvador |_In general_: | |La Union | Usulutan, d |Salvador's | | La Libertad | La Libertad, |coffees are | | | d |mostly inferior | | | Santa Ana, d |in quality to | | | Santa Tecla, |those of | | | d |Guatemala. The | | | La Paz, d |bulk of the crop | | | Ahuachapan, d|is natural | | | Juayua, d |unwashed. Green | | | Santiago de |beans are smooth | | | Maria, d |and handsome and | | | Sonsonate, d |make a cinnamon | | | San Miguel, d|roast. Flavor is | | | San Salvador,|neutral. Useful | | | d |as a filler. The | | | San Vincente,|washed coffee is | | | d |a fancy roaster, | | | Cuscatlan, d |with a very thin | | | Morazan, d |cup. | | | Cabanas, d | | | | Chalatenango,|Classes and | | | d |Gradings for All | | | La Union, d |Salvadors: Washed | | | |1. Flinty, colory, | | | |greenish to bluish | | | |bean, fine white | | | |centered roasters, | | | |extremely stylish | | | |coffees with | | | |full-bodied cup | | |--------------|merit. | | |2. Grayish green to bluish green | | |neutral-cupping coffees. | | | | | | _Unwashed_ | | | | | |1. Screened, large bean, fine | | |roaster. | | | | | |2. Average run, unscreened, | | |so-called Current Unwashed. All | | |unwashed coffees vary greatly | | |in cup merit, much the same as | | |with Santos coffees. | | |--------------+---------------- |Nicaragua |Corinto |Nicaragua |_In general_: The | | on Pacific | |washed coffees of | | | |Nicaragua have | | | |merit, and are | | | |fine roasters; but | | | |the naturals, | | | |comprising the | | | |bulk of the crop, | | | |are of ordinary | | | |quality. | | | | | |San Juan del |Matagalpa, d |Large, handsome, | |Norte | |blue, washed bean | | (Greytown) | |making fancy | | on Caribbean | |roast with plenty | | | |of acid in the | | | |cup. --------------------------------------------------------------------------- ---------------+------------+---------------+--------------|--------------- | | |State, or |Trade Values Grand Division | Country |Shipping Ports |District, | and Cup | | |Market Names |Characteristics | | | Gradings | ---------------+------------+---------------+--------------+--------------- Central America|Nicaragua | |Jinotega, d | (Cont'd) | (Cont'd) | |Los Pueblos, d| | | |Los Altos, d | | | +--------------+ | | | _Classes for All Nicaraguas_: | | | | | |1. Large, handsome, pale | | |greenish to blue, washed coffee | | |of the Matagalpa district, | | |often showing fancy roast and | | |acidly full-bodied cup. | | | | | |2. Washed coffees of the lower | | |regions; small in size, but | | |greenish, colory, fine roasters | | |and neutral cupping. | | | | | |3. Unwashed coffee (bulk of the | | |output) the merit of which | | |depends entirely on the | | |respective crop. Often a large | | |proportion of the crop is mild | | |cupping and as desirable as any | | |other unwashed coffee; while | | |another crop may produce a large | | |quantity of Rio-flavored coffees. | | +------------------------------- |Costa Rica |Puerto Limon |Costa Rica |_In general_: The | | on Caribbean | Cartago, d |high-altitude | |Punta Arenas | San José d |coffees of Costa | | on Pacific | Alajuela, d |Rica are | | | Grecia, d |blue-greenish, | | | Tres Rios, d |large, rich in | | | Heredia, d |body, of fine, | | | |mild flavor, | | | |sharply acid, | | | |and superior for | | | |blending | | | |purposes. These | | | |coffees are famous | | | |for their fine | | | |preparation and | | | |careful | | | |screening. The | | | |lower regions | | | |produce coffees | | | |of more | | | |neutral-cupping | | | |qualities. |Panama |Panama City |Panama |_In general_: The | | | Chiriqui, d |green bean is of | | | Boquete, m n |average size, | | | |greenish in | | | |color. In the | | | |cup it has a | | | |heavy body and a | | | |strong flavor. | | | |Grown chiefly for | | | |domestic | | | |consumption. Not | | | |a commercial | | | |factor. ---------------+------------+---------------+--------------+---------------- West Indies |Cuba |Havana |Cuba |_In general_: (Greater | |Santiago | Oriente, d |Cuban coffee is Antilles) | | | Guatanamo, t |of good quality. | | | Santa Clara, |The bean is of | | | d |medium size, | | | Pinar del Rio|light green, and | | | d |makes a uniform | | | Vuelta Abaja|roast. The flavor | | | m n |resembles the fine | | | |washed coffees of | | | |Santo Domingo. Not | | | |commercially | | | |important. | | | | |Haiti |Port au Prince |Haiti |_In general_: The | |Cap Haitien | St. Marc, d |Haitian washed | | | Gonaive, d |coffee is a blue | | | Cap Haitien, |bean and makes an | | | d |attractive roast. | | | Jacmel, d |It has a rich, | | | Les Cayes, d |fairly acid, | | | Jeremie, d |mildly-sweet | | | |flavor; of average | | | |quality. The | | | |naturals are used | | | |extensively for | | | |French roasts. ---------------+------------+---------------+--------------+----------------- =============+============+==============+=================+================= Grand | Country | Shipping | State, or | Trade Values Division | | Ports | District, | and Cup | | | Market Names |Characteristics | | | and Gradings | -------------+------------+--------------+-----------------+----------------- West Indies |Santo |Santo Domingo |Santo Domingo |_In general_: Santo (Greater | Domingo |Porto Plata | Cape, m n | Domingo coffee is Antilles) | | | Mocha, d | a large, flat, (Cont'd) | | | Santiago, d | pointed, | | | Porto Plata, d | greenish-yellow | | | Bani, d | bean. The | | | Barahona, d | high-grown washed | | | | is of good body and | | | | fair flavor. The | | | | low grade is | | | | strong, approaching | | | | Rio in flavor. The | | | | natural coffees are | | | | used extensively | | | | for French roasts. | | | | |Jamaica |Kingston |Jamaica |_In general_: | (British) | | Classes: | Jamaica coffee is | | | Blue Mountain | bluish-green when | | | (high-grown) | washed, and green | | | Settlers' | to yellow when | | | (ordinary, or | patio-dried. The | | | plain-grown) | washed high-grown | | | | makes a fancy | | | | roast, and is rich, | | | | full and mellow in | | | | the cup. The | | | | ordinary | | | | plain-grown makes | | | | a bright roast, | | | | and has a fairly | | | | good cup quality. | | | | The naturals are | | | | used extensively | | | | for French roasts. | | | | |Porto Rico |San Juan |Porto Rico |_In general_: Porto | (U.S.) |Ponce | Sierra | Rico coffee | |Mayaguez | Luquillo, | is a large, | |Arecibo | m n | handsome, washed | |Aguadilla | Yauco, d, t | bean, light | | | & m n | gray-blue to dark | | | Ciales, d & t | greenish blue in | | | Cayey, d & t | color, and makes | | | Utuado, d & t | a fancy roast | | | | without quakers. | | | Lares, d & t | Strong or heavy | | | Moca, d & t | body; peculiar | | | Adjuntas, d & | flavor similar | | | t | to a washed | | | Las Larias, d | Caracas, but | | | & t | smoother. | | | Maricao, d & | | | | t | | | | San Sebastian | _Classes for All | | | d | Porto Ricos_ | | | Mayaguez, d & | | | | t |Caracolillo, a round | | | Ponce, d & t | bean peaberry; | | | | Primero, a superior | | | | grade of good size | | | | and color, usually | | | | hand-picked; | | | | Segundo, second | | | | grade, inferior to | | | | Primero in size and | | | | color; Trillo, | | | | lowest grade, sold | | | | locally. | | | | (Lesser |British West| | | Antilles) | Indies | | | |Antigua |Saint John |Antigua |_In general_: While |Dominica |Portsmouth |Dominica | the quantity grown | | | (Soufrière) | is small, the |Barbados |Bridgetown |Barbados | coffee is of good |Trinidad |Port of Spain |Trinidad | quality, and |Tobago |Scarborough |Tobago | includes ten | | | | different | | | | varieties. That | | | | grown in Barbados | | | | is similar to that | | | | of Martinique, but | | | | a larger bean. This | | | | group is not an | | | | important | | | | commercial factor. -------------+------------+--------------+-----------------+----------------- =============+============+==============+=================+================= Grand | Country | Shipping | State, or | Trade Values Division | | Ports | District, | and Cup | | | Market Names |Characteristics | | | and Gradings | -------------+------------+--------------+-----------------+----------------- West Indies |Guadeloupe |Pointe-à-Pitre|Guadeloupe |_In general_: The (Lesser | (French) | |Classes: | Guadeloupe coffee Antilles) | | | 1. Bonifieur, | bean is glossy, (Cont'd) | | | or Café Lustre | hard, long, and | | | (glossy) | has an even green | | | 2. Habitant, | color, somewhat | | | or Café plus | grayish. It is of | | | Pellicule | excellent quality. | | | (with | The Saints Bean is | | | pellicles) | superior. The | | | | Ordinary is a | | | | smaller, rounder, | | | | curved bean. | | | | Guadeloupe coffees | | | | are mostly sold as | | | | Martinique. | | | | |Martinique |Fort-de-France|Martinique |_In general_: The | (French) | | Grades: | Martinique bean is | | | Fine Green | green, long, | | | Common Green | somewhat thick, and | | | Good Commercial| is usually shipped | | | Common " | in the silver skin. | | | Picked " | It is of fine | | | Common | quality, but | | | | commercially | | | | unimportant. | | | | Guadeloupe coffees | | | | are not | | | | infrequently sold | | | | as Martinique. | | | | |Curaçao |Willemstad |Curaçao |_In general_: The | (Dutch) | | | Curaçao coffee bean | | | | is small, of light | | | | color and flavor. | | | | It makes a bright | | | | cinnamon roast; | | | | useful as a filler. -------------+------------+--------------+-----------------+----------------- South America|Colombia |Puerto |Colombians, m |_In general_: The | | Colombia | n | Colombian coffee | | (Savanilla) | | bean is greenish, | |Barranquilla | | yellow, and brown, | |Cartagena | | depending on age, | |Santa Marta | | and is rich and | | on Atlantic | | mild in the cup. | | | | The fancy grades | |Buenaventura | | compare favorably | |Tumaco | | with the world's | | on the | | best growths. They | | Pacific | | produce one-quarter | | | | more liquor of | | | | given strength than | | | | Santos coffees, and | | | | possess much finer | | | | flavor and aroma. | | | | | | |Antioquia, d |Light to dark green; | | | Medellin, t | handsome roasters; | | | & m n | not as smooth as | | | | some Central | | | | American types, but | | | | best of Colombians; | | | | fine flavor and | | | | body. | | | | | | |Caldas, d |Similar to Medellins | | | Manizales, | in cup quality, but | | | t & m n | not as heavy-bodied | | | | or as acid. | | | | | | | Jerico |A favorably regarded | | | | Colombian. | | | | | | |Magdalena, d |Full, solid, blue, | | | Santa Marta, | washed bean, making | | | t & m n | a fancy roast, but | | | | too acid to be | | | | used straight. | | | | | | |Cundinamarca, |The green bean is | | | d | blue-green to fancy | | | Bogota, t & | yellow and Java | | | m n | brown, depending on | | | | age; long, with a | | | | sharp turn in one | | | | end of the center | | | | stripe. It makes -------------+------------+--------------+-----------------+----------------- =============+============+==============+=================+================= Grand | Country | Shipping | State, or | Trade Values Division | | Ports | District, | and Cup | | | Market Names |Characteristics | | | and Gradings | -------------+------------+--------------+-----------------+----------------- South America|Colombia | | | a smooth roast. The (Cont'd) | (Cont'd). | | | fancy has a rich, | | | | mellow flavor. | | | Cauca, t & | Sometimes sold as | | | m n | imitation Bogota or | | | | Bucaramanga; but | | | | inferior in | | | | appearance, roast, | | | | and drink. | | | | | | | Santander, d |Large bean, spongy | | | Bucaramanga | and open, making a | | | t & m n | dull Java-style | | | | roast. The naturals | | | | lack acidity and | | | | flavor; but have a | | | | heavy body. The | | | | fancies are almost | | | | the equals of fine | | | | Javas and Sumatras. | | | | | | | Cucuta, t & |Attractive in style | | | m n | and cup. | | | | (See Venezuela.) | | | | | | | Ocana, t |Sometimes sold as an | | | Savanilla, | imitation Bogota or | | | m n | Bucaramanga; but | | | | inferior in | | | | appearance and cup. | | | | | | | Tolima, d |Fair size bean, | | | Ibague, t | attractive in | | | Honda, t | style and cup. | | | | | | | _Classes for All Colombians_: | | | Café Trillado (natural or sun dried), | | | Café Lavado (washed). | | | | | | _Gradings for All Colombians_: | | | Excelso (excellent), fantasia | | | (excelso and extra), extra (extra), | | | primera (first), segunda (second), | | | caracol (peaberry), monstruo (large | | | and deformed), consumo (defective), | | | pasilla (siftings). | | |-----------------+----------------- |Venezuela |La Guaira |Venezuela |_In general_: The | |Puerto Cabello| | coffee of Venezuela | |Maracaibo | | is greenish-yellow | | | | to yellow; large | | | | bean, ranging next | | | | to Santos in | | | | quality and price. | | | | It is mild or | | | | mellow in the cup. | | | | The unwashed, or | | | | _trillado_, | | | | comprises the bulk | | | | of the crop. | | | | | | | Caracas, d |Short, bluish bean, | | | | uniform in color, | | | | and making a light | | | | cinnamon roast, but | | | | containing quakers. | | | | The natural has a | | | | fair cup quality. | | | | The washed gives | | | | the best results in | | | | roast and cup. | | | | | | | Puerto |The washed is a | | | Cabello, d | handsome bean, but | | | | inferior in flavor | | | | to Caracas. The | | | | unwashed is flinty; | | | | fair roast, no | | | | special merit | | | | in cup. -------------+------------+--------------+-----------------+----------------- =============+============+==============+=================+================= Grand | Country | Shipping | State, or | Trade Values Division | | Ports | District, | and Cup | | | Market Names |Characteristics | | | and Gradings | -------------+------------+--------------+-----------------+----------------- South America|Venezuela | |Cumana, d |Valued just below (Cont'd) | (Cont'd) | | | Caracas. | | | | | | |Coro, d |Valued a trifle | | | | below Rio of the | | | | same grade. | | | | | | |Trujillo, d & |A low grade, making | | | m n | a dull rough roast. | | | | | | | Santa Ana |Light in color and | | | | body. | | | | | | | Monte Carmelo |Light in color and | | | | body. | | | | | | | Bocono |Light in color and | | | | body; neutral | | | | flavor. Two | | | | classes. | | | | | | |Merida, d & |The best of the | | | m n | Maracaibos. The | | | | washed makes a good | | | | roast, and has a | | | | peculiar delicate | | | | flavor much prized | | | | by experts. It | | | | ranks among the | | | | world's best. | | | | | | | Tovar, m n |Ranks between | | | | Trujillos and | | | | Tachiras. Fair to | | | | good body; without | | | | acidity. Used as | | | | filler in blends. | | | | | | | Tachira, m |Formerly sold as | | | n | Cucuta, (San | | | | Cristobal) to which | | | | it is nearest | | | | in quality, | | | | appearance, and | | | | flavor. | | | | | | | Cucuta, t & |Grown in Colombia. | | | m n | Resembles Java bean | | | Salazar, m | in form and roast. | | | n | The natural makes | | | | a full roast. The | | | | washed is a | | | | stylish, large | | | | bean, a beautiful | | | | roaster, splitting | | | | open with irregular | | | | white center; | | | | sharply acid in the | | | | cup. | | | | | | | Angostura |A small bean, light | | | | in color and body, | | | | without much weight | | | | or character. | | | | | | | Carupano |A low grade valued | | | | at about the same | | | | as a Brazil coffee | | | | of similar grade. | | | | |British |Georgetown |Demerara, m |_In general_: Not a | Guiana | | n | commercial factor. | | | | |Dutch Guiana|Paramaribo |Surinam, m |_In general_: The | (Surinam) | | n | production is | | | | limited and | | | | commercially | | | | unimportant. | | | | |French |Cayenne |Cayenne, m |_In general_: | Guiana | | n | Similar to | (Cayenne) | | | Martinique. The | | | | production is | | | | limited and | | | | commercially | | | | unimportant. -------------+------------+--------------+-----------------+----------------- =============+============+==============+=================+================= Grand | Country | Shipping | State, or | Trade Values Division | | Ports | District, | and Cup | | | Market Names |Characteristics | | | and Gradings | -------------+------------+--------------+-----------------+----------------- South |Brazil | |Brazils, m n |_In general_: The American | | | | coffees of Brazil, (Cont'd) | | | | which are generally | | | | known in the trade | | | | as "Brazils" (to | | | | distinguish them | | | | from "Milds," the | | | | higher grades), | | | | are the "price" | | | | coffees of the | | | | world. Brazil | | | | produces about 70% | | | | of the world's | | | | supply. | | | | | |Santos |São Paulo, d |The largest coffee | | | | district, producing | | | | between 50% and 60% | | | | of the world's | | | | supply. | | | | | | |Classes: | | | | Bourbon, |Small bean, | | | Santos m n | resembling Mocha, | | | | but making a | | | | handsomer roast | | | | with fewer quakers. | | | | In color it varies | | | | from dark to light | | | | green, and from | | | | yellow to a pale | | | | straw, often with | | | | a red center. True | | | | Bourbons are first | | | | crop beans. In the | | | | cup they are smooth | | | | and palatable | | | | without tang. | | | | | | | Flat Bean |Smooth surface, | | | Santos m n | small to large, | | | | pale green and | | | | greenish-yellow to | | | | pale yellow. It is | | | | a sixth year crop | | | | of Bourbon Santos. | | | | Good full smooth | | | | body. Used straight | | | | and in combination | | | | with all milds. | | | | | | | Mocha-Seed |A grade of Bourbon | | | Santos m n | designed as a | | | | substitute for true | | | | Mocha on the | | | | European markets. | | | | | | | Campinas, d |The oldest coffee | | | & t | district in São | | | | Paulo. There are | | | | 136 others. | | | | | | _Gradings for All São Paulo_: | | | 1--Fine 4--Regular | | | 2--Superior 5--Ordinary | | | 3--Good 6--Escalba | | +-----------------+----------------- | |Rio de |Minãs Geraes |Various shades of | | Janeriro | Rio, m n | green, medium to | | | | large. Peculiar | | | | pungent flavor and | | | | aroma. | | | | | | _Gradings for All Rios_: | | | (N.Y. Coffee Exchange) | | | 1--No imperfections | | | 2--6 imperfections | | | 3--13 imperfections | | | 4--20 imperfections | | | 5--60 imperfections | | | 6--110 imperfections | | | 7--About 200 imperfections | | | 8--About 400 imperfections | | | | | | (On Havre Exchange) | | | Washed--Inferior and ordinary | | | Unwashed--Superior, 1st good, 1st | | | regular, 1st ordinary, 2nd good, | | | 2nd ordinary. -------------+------------+--------------+-----------------+----------------- =============+============+==============+=================+================= Grand | Country | Shipping | State, or | Trade Values Division | | Ports | District, | and Cup | | | Market Names |Characteristics | | | and Gradings | -------------+------------+--------------+-----------------+----------------- South America|Brazil |Victoria |Espirito Santo |Large, dingy-green (Cont'd) | (Cont'd) | | d | or brown bean | | | Victoria, t | making a roast free | | | Capitania, m | from quakers but | | | n | but muddy in the | | | | cup. | | | | | |Bahia |Bahia, d, t, & |Low grade, having a | | | m n | peculiar smoky | | | | flavor. | | | | | | | Chapada, t & | Light-colored, | | | m n | fair-sized bean; | | | | attractive roast, | | | | but no cup | | | | character. | | | | | | | Caravellas, t |Similar to Chapada. | | | & m n | | | | | | | | Nazareth, t & |Small bean, fair | | | m n | roast, undesirable | | | | cup. | | | | | | | Maragogipe, |A variety of | | | t & m n | _Coffea arabica_; | | | | large bean, | | | | elephantine roast, | | | | woody in the cup. | | | | | |Ceará | Ceará, t |Small, flinty, green | | | Cuaruaru, m | bean; value like | | | n | Santos of the same | | | | grade. | | | | |Ecuador |Guayaquil |Ecuador |_In general_: The | | | | Ecuador coffee bean | | | | is small, pea-green | | | | in color, and not | | | | high grade. It | | | | resembles Ceará, | | | | and when old makes | | | | a bright roast. It | | | | is poor in cup | | | | quality and useful | | | | only as a filler. | | | | Not an important | | | | commercial factor. | | | | |Peru |Callao |Peru |_In general_: The | |Mollendo | Choquisongo, d | green coffee bean | | | Cajamarca, d | of Peru ranges from | | | Perene, d | medium to bold in | | | Paucartambo, d | size, and from | | | Chauchamayo, d | bluish to yellow in | | | Huanuaco, d | color. The highland | | | Pacasmayo, d | variety has been | | | | compared with the | | | | high-grade | | | | Mexicans, but the | | | | lowland growths are | | | | not favorably | | | | regarded. | | | | Unimportant | | | | commercially. | | | | |Bolivia | |Bolivia |_In general_: | | | La Paz, d | Bolivia's coffee, | | | Apolobamba, | though of superior | | | t | quality and | | | Yungas, m | sometimes compared | | | n | favorably with | | | Cochabamba, d | Arabian growths, is | | | Santa Cruz, d | an unimportant | | | Sara | factor in | | | Velasco | international | | | Chiquitos | coffee trading. | | | Cordillera | | | | El Beni, d | | | | Chuquisca, d | | | | | |Argentina | |Argentina |_In general_: | | | Salta, d | Argentina's coffee | | | Jujuy, d | is grown chiefly | | | | for home | | | | consumption. | | | | Unimportant | | | | commercially. -------------+------------+--------------+-----------------+----------------- =============+============+==============+=================+================= Grand | Country | Shipping | State, or | Trade Values Division | | Ports | District, | and Cup | | | Market Names |Characteristics | | | and Gradings | -------------+------------+--------------+-----------------+----------------- South America|Paraguay | |Paraguay |_In general_: (Cont'd) | | | Altos, d | Paraguay's coffee | | | Asuncion, d | is all marketed in | | | | Asuncion, where it | | | | is sold as | | | | Brazilian coffee. | | | | It is commercially | | | | important. | | | | -------------+------------+--------------+-----------------+----------------- Asia |Arabia |Aden |Mocha |_In general_: | |Hodeida | | Arabian, or Mocha, | |Maidi | | beans are very | |Leheya | | small, hard, round | | | | irregular in form | | | | and size; in color, | | | | olive green shading | | | | off to pale yellow. | | | | The roast is poor | | | | and irregular. In | | | | the cup they have | | | | a unique acid | | | | character, heavy | | | | body; in flavor, | | | | smooth and | | | | delicious. | | |Yemen | | | | Marttari, d |From the Beni-Mattar | | | (Mohtari) | country; the best; | | | | a yellow-green | | | | translucent bean. | | | | | | | Yaffey, d |From the Yaffey | | | | country near Taiz; | | | | second best. | | | | | | | Sharki, d |A long light yellow | | | (Shergi) | bean, from the | | | | east, "Esh Shark" a | | | | superior Mocha with | | | | a rich full body. | | | | | | | | | | | Sanani, d |From the Sanaa | | | | region; a green | | | | bean. A grade lower | | | | than Sharki. | | | | | | | Haimi-Harazi, |A quality green bean | | | d | from a mountain | | | (Hemi or | near Mattari. | | | Heimah) | | | | | | | | Anezi, d |From the El Anz | | | (Anisi) | country. Pale | | | | yellow and very | | | | hard. | | | | | | | Sharsh, d |Superior qualities | | | Menakha, d | of the above due | | | Hifash, d | to different | | | | methods of curing. | | | | | | | Remi, d |A poorer grade, | | | (Reimah) | reddish bean, from | | | | Djebel Remi. | | | | | | | Bourai, d |A poorer grade from | | | (Bura) | Djebel Boura. | | | | | | | Shami, d |A poorer grade from | | | | from the north; Esh | | | | Sham. | | | | | | | Yemeni, d |A poorer grade from | | | (Taizi) | the south; El | | | | Yemen. | | | | | | | Maidi, d |A poorer grade from | | | | the port of Maidi. | | | | | | |Abyssinia |Formerly known as | | | (Africa) | Longberry Mocha, | | | | but still shipped | | | | through Aden _via_ | | | | Jibuti. See | | | | Africa--Abyssinia. -------------+------------+--------------+-----------------+----------------- =============+============+==============+=================+================= Grand | Country | Shipping | State, or | Trade Values Division | | Ports | District, | and Cup | | | Market Names |Characteristics | | | and Gradings | -------------+------------+--------------+-----------------+----------------- Asia |Arabia | |_Gradings for All Mochas_: Mocha (Cont'd) | (Cont'd) | | Extra--For all extra qualities as | | | Yaffey, Anezi, Matari, Sharki. Mocha | | | No. 1--For Anezi, Matari, Sharki; | | | only perfect berries. No. 1A, same as | | | No. 1, but with some dust. Mocha No. | | | 2--Some broken and quakers. Mocha No. | | | 3--Broken, quakers and dust. | | | Magrache--Triage or screenings. | | |-----------------+----------------- |India |Madras | Indias, m n |_In general_: The | |Calicut | | Indian coffee bean | |Mangalore | | is small to large | |Tellicherry | | and blue-green in | |Tuticorin | | color. In the cup | |Bombay | | it has a | | | | distinctive strong | | | | flavor and deep | | | | color. | | | | | | | Mysore, d |Mountain-grown, | | | Mysore, t | large, blue-green | | | | bean, heavy body. | | | | | | | Madras, d |Small bean, solid | | | Malabar, m | and meaty; handsome | | | n (Wynaad) | roast, peculiar | | | | rich flavor. | | | | | | | Nilgiri, d |Small to large bean | | | Nilgiris, m | with slight acidity | | | n | in the cup; | | | | plantation Ceylon | | | | character. | | | | | | | Madura, d |No marked | | | (Palni Hills) | characteristics. | | | | | | | Salem, d |Same as Nilgiris. | | | (Shevaroys) | | | | | | | | Coimbatore, d |Same as Nilgiris. | | | | | | | Tellicherry, |A good grade | | | d | resembling Malabar; | | | | somewhat similar | | | | Nilgiris. | | | | | | | Coorg (or |A large, flat, dark | | | Kurg), d | green bean, thin in | | | | the cup; a lowland | | | | variety. | | | | | | | Travancore, d |Similar to | | | | Nilgiris. | | | | | | | Cochin, d |A native cherry. | | | Cochin, m | | | | n | | | | | | | | Bombay, d |Commercially | | | Kanara | unimportant. | | | | | | | Bengal, d |Commercially | | | Chittagong | unimportant. | | | | | | | Assam |Commercially | | | | unimportant. | | | | | | | South Sylhet |Commercially | | | | unimportant. | | | | |Burma |Rangoon |Burma |Large spongy bean; | | | Tavoy, d | grassy cup. Not a | | | | commercial factor. | | | | | | | _Classes for All Indias_: | | | 1--Native cherry (sun dried and | | | then hulled) | | | 2--Plantation (washed) | | | Sizes: Nos. 1, 2 and 3; Peaberry | | | and Triage -------------+------------+--------------+-----------------+----------------- =============+============+==============+=================+================= Grand | Country | Shipping | State, or | Trade Values Division | | Ports | District, | and Cup | | | Market Names |Characteristics | | | and Gradings | -------------+------------+--------------+-----------------+----------------- Asia |Ceylon |Colombo |Ceylon |_In general_: (Cont'd) | | | Gampola, d | Ceylon's coffees | | | Dumbara, d | are no longer the | | | Kotmale, d | commercial factor | | | Pussellawa, d | they were before | | | | the coffee blight | | | | practically | | | | destroyed the | | | | industry. Those | | | | left, however, | | | | still retain much | | | | of their original | | | | character, the | | | | hill-grown washed | | | | being unique in | | | | appearance and | | | | flavor. In the old | | | | days they were | | | | classed as native, | | | | or plain-grown, | | | | plantation, | | | | mountain, and | | | | Liberian. | | | | |Malay States|Penang | Straits |_In general_: The | (British) | (Georgetown) | Liberian, m | coffee from the | |Singapore | n | Malay States is | | | Straits | mostly Liberian | | | Robusta, m | and Robusta and is | | | n | not important | | | | commercially, | | | | although the | | | | Robusta variety | | | | promises to become | | | | an important | | | | factor. | | | | | | | Perak, d |Most important of | | | | the Federated | | | | States coffees. | | | | | | | Selangor, d |Native state coffee. | | | | | | | Negri- |Nine states | | | Sembilan, d | Federation district | | | | coffees. | | | | | | | Bali, d & m |From the island in | | | n | Netherlands East | | | | Indies (See p. | | | | 374.) | | | | | | | Timor, d & |From the island in | | | m n | Netherlands East | | | | Indies (See p. | | | | 374.) | | | | |French |Haiphong |Indo-China, m |_In general_: The | Indo-China| | n | coffees of French | | | Tonkin | Indo-China, while | | | Annam | comparatively new, | | | Cambodia | give promise; but | | | Cochin-China | as yet are not | | | | commercially | | | | important. The | | | | original arabica | | | | plantings have been | | | | succeeded by | | | | liberica and | | | | robusta growths. -------------+------------+--------------+-----------------+----------------- Malay |Sunda | | East Indies, |_In general_: Archipelago | Islands | | m n | Included in this | | | | group are the | | | | best-known coffees | | | | from Sumatra, Java, | | | | Timor, Celebes, | | | | etc. | | | | |Netherlands | | | | East Indies| | | |Sumatra |Padang |Sumatra |_In general___: | |Kroe (West | | Included among the | | Coast) | | coffees of Sumatra | |Batavia (Java)| | are several that | | | | are conceded to be | | | | the finest the | | | | world produces. The | | | | green beans are | | | | large, uniform, and | | | | vary in color from | | | | pale straw to deep | | | | mahogany. They have | | | | a smooth, heavy | | | | body, the -------------+------------+--------------+-----------------+----------------- =============+============+==============+=================+================= Grand | Country | Shipping | State, or | Trade Values Division | | Ports | District, | and Cup | | | Market Names |Characteristics | | | and Gradings | -------------+------------+--------------+-----------------+----------------- Malay |Netherlands |Padang | | fancies possessing Archipelago | East Indies|Kroe (West | | an almost syrupy (Cont'd) |Sumatra | Coast) | | richness. They are | (Cont'd) |Batavia (Java)| | graded as Private | | | | Estate (washed or | | | |dry hulled) and Blue | | | | Bean (washed). | | | | | | |Padang, d & |The best coffee in | | | t | the world"; also | | | Mandheling, m | the highest priced. | | | n | Formerly a | | | | Government coffee. | | | | Yellow to brown, | | | | large-sized bean; | | | | dully roast, but | | | | free from quakers. | | | | It is of heavy | | | | body, exquisite | | | | flavor and aroma. | | | | | | | Ankola, m n |Formerly a | | | | Government coffee. | | | | Large fat bean, | | | | making a dull | | | | roast. Second only | | | | to Mandhelings; it | | | | has a heavy body | | | | and rich, musty | | | | flavor. | | | | | | | Siboga, m n |A harder bean | | | | Ankola; sometimes | | | | called Private | | | | Estate Ankola. | | | | | | | Ayer Bangies, |Formerly a | | | m n | Government | | | | coffee. Large | | | | even bean, with | | | | Mandheling and | | | | Ankola; of a | | | | delicate flavor | | | | but not much | | | | body. | | | | | | | Corinchie, m |Formerly a native | | | n | cultivation. The | | | | bean is large, | | | | handsome, brown in | | | | color. It makes an | | | | attractive roast. | | | | Good body, plenty | | | | of bitter acid, | | | | delicious flavor. | | | | | | | Interior, m |Formerly all | | | n | Government coffee. | | | | The true type of | | | | Old Government | | | | Java. Poor roast, | | | | good cup. | | | | | | | Painan |Formerly a | | | | Government coffee. | | | | Mixed green and | | | | brown beans; poor | | | | roast. Heavy body, | | | | pungent flavor. | | | | Grades next to | | | | Inferior. | | | | | | | Kroe, t & m |Formerly a native | | | n | cultivated coffee. | | | | Large even bean, | | | | fine roast, heavy | | | | body, somewhat | | | | groundy flavor. | | | | | | | Lahat, t & |Former native | | | m n | cultivation. | | | | Smaller than Kroe; | | | | good roaster, flat | | | | cup. -------------+------------+--------------+-----------------+----------------- =============+============+==============+=================+================= Grand | Country | Shipping | State, or | Trade Values Division | | Ports | District, | and Cup | | | Market Names |Characteristics | | | and Gradings | -------------+------------+--------------+-----------------+----------------- Malay |Netherlands |Padang | Palembang, t |Former Private Archipelago | East Indies|Kroe (West | & m n | Estates. Smaller (Cont'd) |Sumatra | Coast) | | than the Padang | (Cont'd) |Batavia (Java)| | bean; light color, | | | | strong cup. | | | | | | | Indrapoera, |Former Private | | | t & m n | Estates. An | | | | inferior grade of | | | | Sumatra. | | | | | | | Benkoelen, |Formerly a native | | | t & m n | cultivation. Good | | | | roast and cup. | | | | | | | Libaya, m n |Formerly a native | | | | cultivation. | | | | | | | Boekit Gompong, |Formerly a Private | | | m n | Estate. A perfect | | | | coffee, of heavier | | | | body than | | | | Mandheling, good | | | | roast; very | | | | delicate flavor. | | | | | | | Kagoe Kaleh, |Formerly a Private | | | m n | Estate. | | | | | | | Batang Baros, |Formerly a Private | | | m n | Estate. | | | | | | | Telok Goenoeng, |Formerly a Private | | | m n | Estate. | | | | | | | Aker Gedang, |Formerly a Private | | | m n | Estate. Small bean, | | | | good roast, fine | | | | flavor. | | | | | | | Soerian, m |Formerly a Private | | | n | Estate. Large bean, | | | | fine roast, good | | | | cup. Ranks next to | | | | Boekit Gompong. | | | | | | | Liki, m n |Formerly a Private | | | | Estate. Fine roast, | | | | light cup. It ranks | | | | next to Soerian. | | | | | | | Loebor Sampir, |Formerly a Private | | | m n | Estate. | | | | | | | Soengei, m |Former Private | | | n | Estate. | | | Landei, m n |Former Private | | | | Estate. | | | Ramboetan, m |Former Private | | | n | Estate. | | | Gadoeng Batoe, |Former Private | | | m n | Estate. | | | | | | | Merapi, m n |Formerly a Private | | | | Estate. Large bean, | | | | good roast, good | | | | cup. | | | | | | | Si Barasap, m |Formerly a Private | | | n | Estate. | | | | | | | Laboe Raya, m |Formerly a Private | | | n | Estate. Large bean, | | | | good roast, good | | | | cup. | | | | | |Balawan-Deli |East Coast |These coffees are | |Panai | Deli, d | comparatively new. | | | Bintangmariah, | They partake of the | | | d | qualities common to | | | Oelakmedan, d | the general run of | | | Panai, d | Sumatras without | | | | distinguishing | | | | characteristics. -------------+------------+--------------+-----------------+----------------- =============+============+==============+=================+================= Grand | Country | Shipping | State, or | Trade Values Division | | Ports | District, | and Cup | | | Market Names |Characteristics | | | and Gradings | -------------+------------+--------------+-----------------+----------------- Malay |Netherlands |Batavia |Java, m n |_In general_: Java Archipelago | East Indies| | | coffees do not (Cont'd) | (Cont'd) | | | compare with |Java | | | Sumatras in | | | | quality. They are | | | | smaller in the | | | | bean, with a grassy | | | | flavor in the cup. | | | | Blue to pale | | | | yellow, short round | | | | bean. The washed | | | | makes a good smooth | | | | roast, light in the | | | | cup. | | | | | | | Preager, d |Best of the Java | | | | growths. | | | | | | | Cheribon, d |Ranks next to | | | | Preanger. | | | | | | | Kadoe, d |Small | | | | yellowish-green | | | | shelly bean; light | | | | in cup. | | | | | | | Semarang, d |Ranks next to Kadoe | | | | in roast and cup | | | | quality. | | | | | | | Malang, d |Hard green bean; | | | | better roaster than | | | | the above, but | | | | inferior in cup | | | | quality. | | | | | | | Bantam, t & |Medium-sized | | | m n | yellowish bean. | | | | | | | Buitenzorg, |One of the best of | | | t & m n | the Javas. | | | | | | | Krawang, t & |Irregular bean; fair | | | m n | roaster; fair cup. | | | | | | | Tegal, t & |One of the best of | | | m n | the Java growths. | | | | | | | Banjoemas, t |Medium-sized bean; | | | & m n | creamy and fragrant | | | | in the cup. | | | | | | | Pekalongan, |With characteristics | | | t & m n | like Pasuruan. | | | | | | | Baquilan, t |No marked | | | & m n |characteristics. | | | | | | | Japara, t & |Bean light in weight | | | m n | and color; cup | | | | neutral. | | | | | | | Surakarta, t |Large bean, handsome | | | & m n | roast, creamy body, | | | | aromatic flavor in | | | | the cup. | | | | | | | Jokjakarta, |Similar to | | | t & m n | Surakarta. | | | | | | | Madiun, t & |Yellow bean, light | | | m n | in weight and body, | | | | but good cup. | | | | | | | Rembang, t & |Similar to Kadoe. | | | m n | | | | | | | | Surabaya, t |Similar to Kadoe. | | | & m n | | | | | | | | Kediri, t & |Small hard bean; | | | m n | good drinker. | | | | | | | Pasurauan, t |Brown, uniform | | | & m n | bean; fragrant in | | | | cup. -------------+------------+--------------+-----------------+----------------- =============+============+==============+=================+================= Grand | Country | Shipping | State, or | Trade Values Division | | Ports | District, | and Cup | | | Market Names |Characteristics | | | and Gradings | -------------+------------+--------------+-----------------+----------------- Malay |Netherlands |Batavia | Probolingo, |Small hard bean: Archipelago | East Indies| | t & m n | poor roast. (Cont'd) |Java | | | | (Cont'd) | | Bejreki, t |Bold yellow bean; | | | & m n | full body and | | | | flavor. | | | | | | | Banjoewangi, |Heavy bean; rich | | | t & m n | flavor. | | | | | | | Pamanukin, t |A Liberian growth. | | | & m n | | | | | | | | Robusta, m |Small, | | | n |yellowish-green, | | | |round bean; quality | | | |approximately that | | | |of middling Arabian, | | | |ranking a little | | | |under good average | | | |Santos. Natural, | | | |poor roast. Washed, | | | |good roast. Fair | | | |cup. | | | | |Bali (Dutch)|Singaraja | Bali, m n |Fair-size bean of | | (Boeleleng) | | little merit. | | | | Poor roast. | | | | |Timor |Kupang | Timor, m n |Medium bean of good | (Dutch & | | | quality. | Portuguese)| | | | | | | |Celebes | | Celebes, m |In general: With the | (Dutch) | | n | exception of the | | | | Minahassa product, | | | | the coffees grown | | | | in the Celebes have | | | | little merit and | | | | are of | | | | inconsiderable | | | | importance. | | | | | |Menado | Minahassa, |Large, deep-yellow | | | m n | bean, making a | | | | handsome roast, and | | | | having an aromatic | | | | cup. | | | | | |Macassar | Boengie, |Inferior in | | | m n | appearance, but | | | | fair roast and | | | | cup quality. | | | | | |Bonthain | Bontbain, |Medium, flat, | | | m n | reddish bean, poor | | | | roast; undesirable | | | | cup. | | | | | | | Sindjai, |Not commercially | | | m n | important. | | | | |Moluccas |Ternate | Boengie, |Superior to the Java | (Dutch) | | m n | _arabica_. | | | | |Borneo | | | | British |Sandakan | Borneo, |_In general_: The | North | | m n | coffees of Borneo | Sarawak |Kuching | Borneo, m n | are mostly Liberian | Dutch |Banjermasin | Borneo, m n | growths and are not | | | | a trade factor. | | | | |New Guinea |Ternate | New Guinea, |_In general_: These | (Dutch) | (Moluccas) | m n | coffees are of the | |Dorey | | mild variety, but | | | | the production is | | | | commercially | | | | unimportant. | | | | -------------+------------+--------------+-----------------+----------------- Melanesia |New |Noumea |New Caledonia |A fair Robusta | Caledonia | | La Foa | coffee, but | (France) | | | commercially | | | | unimportant. | | | | |New Hebrides| | | | (Great | | | | Britain | | | | and France)| | | | | | | |Efate |Vila |New Hebrides |A fair coffee, but | | | | not a trade factor. -------------+------------+--------------+-----------------+----------------- =============+============+==============+=================+================= Grand | Country | Shipping | State, or | Trade Values Division | | Ports | District, | and Cup | | | Market Names |Characteristics | | | and Gradings | -------------+------------+--------------+-----------------+----------------- Micronesia |Samoan | | | | Islands | | | | Tutuila |Pago Pago |Samoa |Commercially | | (U.S.) | | unimportant. | | | | |Fiji | | | | (British) | | | | Vita Levu |Suva |Fiji |Medium-sized green | | | | bean; grassy cup. | | | | Not a trade factor. | | | | |Tonga | | | | (Friendly | | | | Islands) | | | | Tongatabu |Nukualofa |Tonga |For local | | | | consumption only. | | | | -------------+------------+--------------+-----------------+----------------- Philippine |Luzon |Manila |Manila |_In general_: Islands | | | La Laguna, d | Manila, or (U.S.) | | | Batangas, d | Philippine, coffee | | | Cavite, d | is not an important | | | Benguet, d | trade factor. The | | | Lepanto, d | bean is medium | | | Bontoc, d | size, grayish-green | | | | in color, having | | | | fine aroma and | | | | excellent flavor. | | | | It compares | | | | favorably with | | | | Costa Rica and | | | | Guatemala. | | | | |Panay |Iloilo |Panay |No marked | | | | characteristics. | | | | |Cebu |Cebu |Cebu |No marked | | | | characteristics. | | | | |Palawan |Puerto |Palawan |No marked | | Princessa | | characteristics. | | | | |Mindanao |Zamboanga |Zamboanga |Large bean; thin | | | | liquor. | | | | -------------+------------+--------------+-----------------+----------------- Marianas or |Guam (U.S.) |Apra |Guam |No production for Ladrone | | | | export. Islands | | | | -------------+------------+--------------+-----------------+----------------- Oceania |Hawaiian |Honolulu |Hawaiian, |_In general_: Polynesia | Islands | (Oahua) | m n | Hawaiian coffee is | (U.S.) | Hilo | | a large bean, | | Kailua | | blue-green to | | | | yellow-brown in | | | | color; handsome | | | | roaster, fine | | | | smooth flavor. | | | | | | | Kona, d |Large, blue, flinty | | | | bean, mildly acid; | | | | striking character. | | | | | | | Puna, d |Quality good but | | | | quantity small. | | | | | | | Olaa, d |Quality good but | | | | quantity small. | | | | | | | Hamakua, d |Quality good but | | | | quantity small. | | | | | | | Maui, d |Production small. | | | | | | | Oahu, d |Production small. | | | | | | | Kauai, d |Production small. | | | | |Society |Papeete |Tahiti |A fair coffee, but | Islands | | | not a trade factor. | (French) | | | -------------+------------+--------------+-----------------+----------------- =============+============+==============+=================+================= Grand | Country | Shipping | State, or | Trade Values Division | | Ports | District, | and Cup | | | Market Names |Characteristics | | | and Gradings | -------------+------------+--------------+-----------------+----------------- Australia |Queensland |Cairns |Queensland |_In general_: The | |Mackay | Mackay, d | coffee is from | |Brisbane | | Ceylon or Coorg | | | | seed and is for | | | | local consumption. | | | | Not a commercial | | | | factor. | | | | -------------+------------+--------------+-----------------+----------------- Africa |Egypt |Alexandria | Egyptian, |_In general_: | | | m n | Coffees from the | | | | upper Nile region, | | | | Kaffa Land, | | | | Anglo-Egyptian | | | | Sudan, and Nubia | | | | are generally | | | | spoken of as | | | | Egyptians. They | | | | have some Mocha | | | | characteristics, | | | | but are not | | | | important | | | | commercially. | | | | |Anglo- |Suakin | Nubian, m |Small, flinty, | Egyptian |Alexandria | n | pale-green, oval | Sudan | (Egypt) | | bean; heavy body; | | | | rich flavor. | | | | | | | Berber, d |Some superior | | | | drinking coffees | | | | come from this | | | | district. | | | | |Eritrea |Massowah | Abyssinian, |The coffee is of the | (Italy) | | m n | Abyssinian type, | | | | but the output is | | | | not an important | | | | trade factor. | | | | |Somaliland | | | | French |Jibuti | Harar, d, t |These coffees are | | | Abyssinian, | not grown in French | | | m n | Somaliland, but | | | | come from Abyssinia | | | | to Jibuti and Aden | | | |for export to Europe | | | | and America. See | | | | Abyssinia. | | | | | British |Berbera | Harar, d, t |Grown, as above, in | |Zeila | Abyssinian, | Abyssinia. | | | m n | | | | | | Italian |Mukdishu | Benadir, |Abyssinian type, but | | | d & m n | not an important | | | | trade factor. | | | | |Abyssinia |Jibuti (French| Harar, d_, t |_In general_: The | | Somaliland) | Abyssinian, | Harari coffee is | |Zeila | m n | more carefully | | | | cultivated and | | | | cured than the | | | | Abyssinian, which | | | | is its inferior. | | | | | |Berbera | Harar, d, t |The original Mocha | | (British | Harari, m n | Longberry. Large, | | Somaliland) | | long blue-green to | | | | yellow bean. | | | | | |Massowah | |(Graded No. 1 or No. | | (Eritrea) | | 2, according to | | | | size) roasting with | |Aden (Arabia) | | few quakers, | | | | similar to Mocha, | | | | having an excellent | | | | flavor but not | | | | quite so delicate. | | | | | | | Dire-Daoua, t |Railway trading | | | | center for Harari | | | | and Abyssinian | | | | coffees. -------------+------------+--------------+-----------------+----------------- =============+============+==============+=================+================= Grand | Country | Shipping | State, or | Trade Values Division | | Ports | District, | and Cup | | | Market Names |Characteristics | | | and Gradings | -------------+------------+--------------+-----------------+----------------- Africa |Abyssinia | |Abyssinia |The native coffee (_Cont'd_) | (_Cont'd_) | | Kaffa, d |grown wild in this | | | (Gomara) |district has little | | | |commercial | | | |importance. The | | | |bean is dark gray, | | | |and it has a | | | |groundy flavor. | | | | | | | Bonga, t |Trading center for | | | |Abyssinia. | | | | | | | Jimma, d |Trading center for | | | Jiren, t |Abyssinia. | | | | | | | Shoa, d |Mostly Abyssinian | | | Adis-Abeba, t |growths are | | | |exported from this | | | |trading center to | | | |Harar or | | | |Dire-Daoua. | | | | |Kenya |Mombasa | Nairobi, d |Having Mysore |Colony | | & t |characteristics |(Formerly | | Kikuyu |with a touch of |British | | Kyambu |Mocha flavor. |East Africa)| | | | | | | |Uganda |Mombasa |Uganda |Greenish-gray to |Protectorate| | Bunganda, d |light-brown |(British) | | |Robusta. Poor to | | | |fairly good liquor. | | | | |Zanzibar |Zanzibar |Zanzibar |Medium-sized bean; |Protectorate| | |full body, pleasing |(British) | | |flavor. | | | | |Tanganyika |Dar-es-Salaam | East Africa, |Not a commercial |Territory | | m n |factor. |(formerly | | or | |German East | | Tanganyika, | |Africa) | | m n | | | | | | | | | |Nyasaland |Chinde |Nyasaland |Some high-grown and |Protectorate|(Portuguese | Shire Highlands,|of fine quality. Not |(British) |East Africa) | d |a commercial factor. | | | Blantyre, d | | | | | |Rhodesia |Beira |Rhodesia |For local |(British) |(Portuguese | |consumption. | |East Africa) | |Not a trade factor. | | | | |Portuguese |Mozambique |Mozambique |Medium-sized |East Africa | | |greenish bean, | | | |heavy body; mild | | | |and mellow in the | | | |cup. | | | | |Natal |Durban |Natal |Large, light-brown |(British) | | |Liberian growth. | | | |Not a trade factor. | | | | |Angola |Loanda |Angola |Medium-size bean, |(Portugal) | | |brownish color, | | | |strong in the cup. | | | | | | | Encoje, d, |Light weight, dark | | | m n |brown Robusta; | | | |strong in the cup. | | | | |Belgian |Banana | Congo, m n |_In general_: The |Congo | | Equator, d |coffees of the | | | Aruwimi, d |Belgian Congo are | | | Bangala, d |mostly Liberian and | | | Lake Leopold, |Robusta growths. | | | d |There is produced a | | | |medium-sized bean, | | | |making a handsome | | | |roast and having a | | | |rich cup. | | | | |French |Loango | Loango, d, |Formerly Encoje |Congo |Libreville | m n |from Angola. | | | |Inferior to | | | |Liberian. =============+============+==============+=================+================= =============+============+==============+=================+================= Grand | Country | Shipping | State, or | Trade Values Division | | Ports | District, | and Cup | | | Market Names |Characteristics | | | and Gradings | -------------+------------+--------------+-----------------+----------------- Africa |Nigeria |Lagos |Nigeria |Commercially (Cont'd) | (British) | | | unimportant. | | | | |Gold Coast |Accra |Gold Coast |Not a commercial | (British) | | | factor. | | | | |Liberia |Monrovia | Liberian, m |Large, brown bean; | | | n | big, handsome | | | | roaster; strong in | | | | cup. | | | | |Sierra Leone|Freetown |Sierra Leone |_C. stenophylla_, a | (British) | | | native growth. Not | | | | a trade factor. | | | | |French |Konakry | Guinea, m n |Commercially | Guinea | | | unimportant. | | | | |Portuguese |Bissao | Guinea, m n |Commercially | Guinea | | | unimportant. | | | | | | | | |Comoro |Maroni | Comoro, m n |A wild natural | Islands | | | caffein-free coffee | (French) | | | (_C. humboltiana_); | | | | also found in | | | | Madagascar. Not a | | | | commercial factor. | | | | |Madagascar |Tamatave |Madagascar |Light-green | (French) | | | _liberica_ and | | | | _robusta_ bean; | | | | full rich flavor. | | | | |Réunion, |St. Denis | Bourbon, m |Nearest to Mocha in | formerly | | n | character (q. v.). | Bourbon | | | Round and pointed | (French) | | | bean, pale green | | | | or pale yellow. Not | | | | a trade factor. | | | | |Mauritius |Port Louis |Mauritius |Similar to Bourbon. | (British) | | | Medium light green, | | | | full body, mild and | | | | mellow flavor. Not | | | | a trade factor. | | | | -------------+------------+--------------+-----------------+----------------- [Illustration]