All About Coffee

---------------+------------+---------------+-------------- --------------- State, or Trade Values Grand Division Country s.h.i.+pping 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.

------------------------------- Cla.s.ses 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-alt.i.tude coffees are light in cup, but flavory.

Ocos, Coban, t & m n Waxy, bluish Champerico, and bean; handsome San Jose 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 _Cla.s.ses for_ Costa de Cucho _All Guatemalas_ Chicacao Most Guatemalas Xolhuitz, d are washed and Pochuta may be Malacatan, d cla.s.sified 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 alt.i.tudes Amat.i.tlan, d of the Antigua, Palmar, d Moran, and Motagua, d Amat.i.tlan districts.

2. Waxy, bluish bean, flinty, but large roast; heavy body with fine acidity.

Produced in the mountainous regions of the Coban, 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 alt.i.ture 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 alt.i.tude of from 1,500 to 2,500 feet.

---------------+------------+---------------+-------------- --------------- State, or Trade Values Grand Division Country s.h.i.+pping Ports District, and Cup Market Names Characteristics Gradings ---------------+------------+---------------+--------------+--------------- Central America Guatemala 5. The lower alt.i.tudes 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 Coban coffee Honduras from the Honduras Alta Verapaz district in Guatemala.

Trujillo and Honduras _In general_: Puerto Cortes 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, Cla.s.ses 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 s.h.i.+pping Ports District, and Cup Market Names Characteristics Gradings ---------------+------------+---------------+--------------+--------------- Central America Nicaragua Jinotega, d (Cont'd) (Cont'd) Los Pueblos, d Los Altos, d +--------------+ _Cla.s.ses 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 quant.i.ty of Rio-flavored coffees.

+------------------------------- Costa Rica Puerto Limon Costa Rica _In general_: The on Caribbean Cartago, d high-alt.i.tude Punta Arenas San Jose 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 s.h.i.+pping 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) Cla.s.ses: 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 _Cla.s.ses 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 quant.i.ty grown (Soufriere) 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 s.h.i.+pping State, or Trade Values Division Ports District, and Cup Market Names Characteristics and Gradings -------------+------------+--------------+-----------------+----------------- West Indies Guadeloupe Pointe-a-Pitre Guadeloupe _In general_: The (Lesser (French) Cla.s.ses: Guadeloupe coffee Antilles) 1. Bonifieur, bean is glossy, (Cont'd) or Cafe l.u.s.tre hard, long, and (glossy) has an even green 2. Habitant, color, somewhat or Cafe 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

Picked " It is of fine Common quality, but commercially unimportant.

Guadeloupe coffees are not infrequently sold as Martinique.

Curacao Willemstad Curacao _In general_: The (Dutch) Curacao 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 s.h.i.+pping 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.

_Cla.s.ses for All Colombians_: Cafe Trillado (natural or sun dried), Cafe 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 s.h.i.+pping State, or Trade Values Division Ports District, and Cup Market Names Characteristics and Gradings -------------+------------+--------------+-----------------+----------------- South America Venezuela c.u.mana, 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 cla.s.ses.

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.