The Meridas are raised at higher altitudes than Cucutas, and good grades are sought for their peculiarly delicate flavor—which is neither acidy nor bitter—and heavy body. They rank as the best by far of the Maracaibo type. The bean is high-grown, of medium size, and roundish. It is well knit, and brings the highest price while it still holds its bluish style, as it then retains its delicate aroma and character. The trillados of Merida run unevenly.
Tovars rank between Trujillos and Tachiras. They are fair to good body without acidity; make a duller roast than Cucutas, but contain fewer quakers. They are used for blending with Bourbon Santos. Boconos are light in color and body. They are of two classes; one a round, small to medium, bean; and the other larger and softer. Their flavor is rather neutral, and they are frequently used as fillers in blends. Trujillos lack acidity and make a dull, rough roast, unless aged. They are blended with Bourbon Santos to make a low-priced palatable coffee. Some coffees of merit are produced at Santa Ana, Monte Carmelo, and Bocono in Trujillo.
Other South American Countries
The coffees from other South American countries, even where there is an appreciable production, are not important factors in international trade. The coffee of Ecuador, shipped through the port of Guayaquil, goes mostly to Chile, a comparatively small quantity being exported to the United States. The bean is small to medium in size, pea-green in color, and not desirable in the cup. The coffee is about equal to low-grade Brazil, and is used principally as a filler. Peru produces an ever-lessening quantity of coffee, the bulk of the exports in pre-war years going to Germany, Chile, and the United Kingdom. It is a low-altitude growth, and is considered poor grade. The bean ranges from medium to bold in size, and from bluish to yellow in color. Bolivia is an unimportant factor in the international coffee trade, most of its exports going to Chile. The chief variety produced is called the Yunga, which is considered to be of superior quality; but only a small quantity is grown. Guiana's coffee trade is insignificant. The three best-known types are the Surinam, Demerara, and Cayenne, named after the ports through which they are shipped.
The West Indies
Coffee either is, or can be, grown practically everywhere in the West Indies; but the chief producing districts are found on the islands of Porto Rico, Haiti (and Santo Domingo), Jamaica, Guadeloupe, and Curaçao. Coffees coming from these islands are generally known by the name of the country of production, and may be further identified by the names of the districts in which they are grown.
Porto Rico. Since the United States took possession of Porto Rico, soil experts have endeavored to raise the quality of the coffee grown there, especially the lower grades, which had peculiarly wild characteristics. Today, the superior grades of Porto Rican coffees rank among the best growths known to the trade. The bean is large, uniform, and stylish; ranging in color from a light gray-blue to a dark green-blue. Some of these are artificially colored for foreign markets. The coffee roasts well, and has a heavy body, similar to the fanciest Mexicans and Colombians. Its cup is not as rich, but it makes a good blend. Porto Rican coffees command a higher price in France than in the United States, which accounts for the larger proportion of exports to Europe, excepting when the French market was cut off during the World War.
Jamaica. Jamaica produces two distinct types of coffee, the highland and the lowland growths. Among the first-named is the celebrated Blue Mountain coffee, which has a well developed pale blue-green bean that makes a good-appearing roast and a pleasantly aromatic cup. It is frequently compared with the fancy Cobáns of Guatemala. The lowland coffee is a poorer grade, and consists largely of a mixture of different growths produced on the plains. It is a fair-sized bean, green to yellow in the "natural", and blue-green when washed. In the cup it has a grassy flavor, but is flat when drunk with cream. It is used chiefly as a filler in blends, and for French roasts.
Haiti and Santo Domingo. The coffees of these two republics have like characteristics, being grown on the same island and in about the same climatic and soil conditions. Careless cultivation and preparation methods are responsible for the generally poor quality of these coffees. When properly grown and cured, they rank well with high-grade washed varieties, and have a rich, fairly acid flavor in the cup. The bean is blue-green, and makes a handsome roast.
Guadeloupe. Guadeloupe coffee is distinguishable by its green, long, and slightly thick bean, covered by a pellicle of whitish silvery color, which separates from the bean in the roast. It has excellent cup qualities.