All About Coffee

by William H. Ukers

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.

Typical Sample-Roasting and Cup-Testing Outfit

In the middle of the picture is a standard revolving table (31⁄2 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.
Grand Division	Country	Shipping Ports	State, or District, Market Names and Gradings	Trade Values and Cup Characteristics
North America	Mexico	Vera Cruz on Gulf of Mex.	Mexicans	In general: 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 Coatepec, m n (pro., co-at-e-pec)	Acid, of excellent heavy and rich flavor;fine for blending.
			Huatusco, t (pro., wha-toos-co)	Fine appearing washed coffee; next to Coatepec for acid and blending qualities.
			Orizaba, t	Regarded as next to Huatusco; good cup quality.
			Jalapa, t (pro., ha-lap-a)	Stylish roaster; frequently light body.
			Cordoba, t	Neutral, smooth in flavor, without acid tang; good body.
		Puerto Mexico on Gulf of Mex.	Tabasco, d & m n Coatzacoalcos, t & m n	Of uncertain character; many of them Rioy, flat, and groundy. Unsatisfactory in the cup.
		Salina Cruz on Pacific Coatzacoalcos (Puerto Mexico) on Gulf of Mex.	Chiapas, d Soconusco, t, m n or Tapachula, t, m n	Resembles Guatemala coffees; smooth in character, and without decided tang.
			Oaxaca, d, m n & t (pr., wah-hock-ah) Sierra Oaxaca (common-unwashed) Pluma Oaxaca (hidalgo-washed)	Small bean; excellent quality, sharply acid, fine flavor, but not stylish in appearance. The Pluma is a very fancy bean coffee, also acid and fine for blending.
		Acapulco on Pacific	Guerrero, d Sierra, m n	Inferior in quality; low growth and woody.
		Manzanillo on Pacific	Michoacan, d Unrapan, t	A superior coffee, but not produced in commercial quantity.
		Do.	Colima, d, m n & t	Very like Uruapan.
		Vera Cruz	Puebla, d Sierra, m n	Low-grade mountain coffee.
		Tampico	Tamaulipas, d Tampico, m n & t	An inferior grade.
			Tepic Tampico, m n	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 and Livingston on Caribbean	Guatemala	In general: Guatemalas are 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, Champerico, and San José on Pacific	Cobán, t & m n	Waxy, bluish bean; handsome uniform roast with white center. Heavy body, fine acidity.
		Belize (Br. Honduras)	Alta Verapaz, d Sehenaju, t Antigua, d Costa Cuca, d Costa Grande, d Barberena, d Tumbador, d Costa de Cucho, d Chicacao Xolhuitz, d Pochuta Malacatan, d San Marcos, d Chuva, d Escuintla, d San Vincente, d Pacaya, d Moran, d Amatitlan, d Palmar, d Motagua, d	Gray-blue bean; fine mellow flavor. See Belize. Medium flinty bean; lighter in body; flavory, acid.
			Classes for All Guatemalas
			Most Guatemalas are washed and may be classified as follows: 1. Small flinty bean, extremely acid and flavory, produced in the highest altitudes of the Antigua, Moran, and 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. 5. The lower altitudes of the various districts produce either medium bean, neutral cupping, colory coffees, or the Bourbon type of small bean, greenish coffee.
	British Honduras	Belize	Belize, m n	A Cobán coffee from the Honduras Alta Verapaz district in Guatemala.
	Honduras	Trujillo and Puerto Cortés on Caribbean Amapala on Pacific	Honduras Santa Barbara, d Copan, d Cortez, d La Paz, d Choluteca, d El Paraiso, d	In general: Honduras coffees are small, rounded, and bluish-green. They are of a hard flinty 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 La Union La Libertad	Salvador Usulutan, d La Libertad, d Santa Ana, d Santa Tecla, d La Paz, d Ahuachapan, d Juayua, d Santiago de Maria, d Sonsonate, d San Miguel, d San Salvador, d San Vincente, d Cuscatlan, d Morazan, d Cabanas, d Chalatenango, d La Union, d	In general: Salvador's coffees are mostly inferior in quality to those of Guatemala. The bulk of the crop is natural unwashed. Green beans are smooth and handsome and make a cinnamon roast. Flavor is neutral. Useful as a filler. The washed coffee is a fancy roaster, with a very thin cup.
			Classes and Gradings for All Salvadors: Washed
			1. Flinty, colory, greenish to bluish bean, fine white centered roasters, extremely stylish coffees with full-bodied cup 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 on Pacific	Nicaragua	In general: The 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 Norte (Greytown) on Caribbean	Matagalpa, d Jinotega, d Los Pueblos, d Los Altos, d	Large, handsome, blue, washed bean making fancy roast with plenty of acid in the cup.
			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 on Caribbean Punta Arenas on Pacific	Costa Rica Cartago, d San José d Alajuela, d Grecia, d Tres Rios, d Heredia, d	In general: The high-altitude coffees of Costa Rica are blue-greenish, large, rich in 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 Chiriqui, d Boquete, m n	In general: The green bean is of 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 (Greater Antilles)	Cuba	Havana Santiago	Cuba Oriente, d Guatanamo, t Santa Clara, d Pinar del Rio d Vuelta Abaja m n	In general: Cuban coffee is of good quality. The bean is of medium size, light green, and makes a uniform roast. The flavor resembles the fine washed coffees of Santo Domingo. Not commercially important.
	Haiti	Port au Prince Cap Haitien	Haiti St. Marc, d Gonaive, d Cap Haitien, d Jacmel, d Les Cayes, d Jeremie, d	In general: The Haitian washed coffee is a blue bean and makes an attractive roast. It has a rich, fairly acid, mildly-sweet flavor; of average quality. The naturals are used extensively for French roasts.
	Santo Domingo	Santo Domingo Porto Plata	Santo Domingo Cape, m n Mocha, d Santiago, d Porto Plata, d Bani, d Barahona, d	In general: Santo Domingo coffee is a large, flat, pointed, greenish-yellow bean. The 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 (British)	Kingston	Jamaica Classes: Blue Mountain (high-grown) Settlers' (ordinary, or plain-grown)	In general: Jamaica coffee is bluish-green when washed, and green to yellow when patio-dried. The 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 (U.S.)	San Juan Ponce Mayaguez Arecibo Aguadilla	Porto Rico Sierra Luquillo, m n Yauco, d, t & m n Ciales, d & t Cayey, d & t Utuado, d & t Lares, d & t Moca, d & t Adjuntas, d & t Las Larias, d & t Maricao, d & t San Sebastian, d & t Mayaguez, d & t Ponce, d & t	In general: Porto Rico coffee is a large, handsome, washed bean, light gray-blue to dark greenish blue in color, and makes a fancy roast without quakers. Strong or heavy body; peculiar flavor similar to a washed Caracas, but smoother.
			Classes for All Porto Ricos
			Caracolillo, a round 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 Antilles)	British West Indies Antigua Dominica Barbados Trinidad Tobago	Saint John Portsmouth Bridgetown Port of Spain Scarborough	Antigua Dominica (Soufrière) Barbados Trinidad Tobago	In general: While the quantity grown is small, the coffee is of good quality, and 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.
	Guadeloupe (French)	Pointe-à-Pitre	Guadeloupe Classes: 1. Bonifieur, or Café Lustre (glossy) 2. Habitant, or Café plus Pellicule (with pellicles)	In general: The Guadeloupe coffee bean is glossy, hard, long, and has an even green color, somewhat grayish. It is of excellent quality. The Saints Bean is superior. The Ordinary is a smaller, rounder, curved bean. Guadeloupe coffees are mostly sold as Martinique.
	Martinique (French)	Fort-de-France	Martinique Grades: Fine Green Common Green Good Commercial Common " Picked " Common	In general: The Martinique bean is green, long, somewhat thick, and is usually shipped in the silver skin. It is of fine quality, but commercially unimportant. Guadeloupe coffees are not infrequently sold as Martinique.
	Curaçao (Dutch)	Willemstad	Curaçao	In general: The Curaçao coffee bean is small, of light color and flavor. It makes a bright cinnamon roast; useful as a filler.
South America	Colombia	Puerto Colombia (Savanilla) Barranquilla Cartagena Santa Marta on Atlantic Buenaventura Tumaco on the Pacific	Colombians, m n	In general: The Colombian coffee bean is greenish, yellow, and brown, depending on age, and is rich and mild in the cup. The fancy grades compare favorably with the world's best growths. They produce one-quarter more liquor of given strength than Santos coffees, and possess much finer flavor and aroma.
			Antioquia, d Medellin, t & m n	Light to dark green; handsome roasters; not as smooth as some Central American types, but best of Colombians; fine flavor and body.
			Caldas, d Manizales, t & m n	Similar to Medellins in cup quality, but not as heavy-bodied or as acid.
			Jerico	A favorably regarded Colombian.
			Magdalena, d Santa Marta, t & m n	Full, solid, blue, washed bean, making a fancy roast, but too acid to be used straight.
			Cundinamarca, d Bogota, t & m n	The green bean is blue-green to fancy yellow and Java brown, depending on age; long, with a sharp turn in one end of the center stripe. It makes a smooth roast. The fancy has a rich, mellow flavor.
			Cauca, t & m n	Sometimes sold as imitation Bogota or Bucaramanga; but inferior in appearance, roast, and drink.
			Santander, d Bucaramanga, t & m n	Large bean, spongy and open, making a 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 & m n	Attractive in style and cup. (See Venezuela.)
			Ocana, t Savanilla, m n	Sometimes sold as an imitation Bogota or Bucaramanga; but inferior in appearance and cup.
			Tolima, d Ibague, t Honda, t	Fair size bean, attractive in 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 Puerto Cabello Maracaibo	Venezuela	In general: The coffee of Venezuela 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 Cabello, d	The washed is a handsome bean, but inferior in flavor to Caracas. The unwashed is flinty; fair roast, no special merit in cup.
			Cumana, d	Valued just below Caracas.
			Coro, d	Valued a trifle below Rio of the same grade.
			Trujillo, d & m n	A low grade, making 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 & m n	The best of the 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 n (San Cristobal)	Formerly sold as Cucuta, to which it is nearest in quality, appearance, and flavor.
			Cucuta, t & m n Salazar, m n	Grown in Colombia. Resembles Java bean in form and roast. 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 Guiana	Georgetown	Demerara, m n	In general: Not a commercial factor.
	French Guiana (Cayenne)	Cayenne	Cayenne, m n	In general: Similar to Martinique. The production is limited and commercially unimportant.
	Brazil		Brazils, m n	In general: The coffees of Brazil, 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 Santos, m n	Small bean, 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 Santos, m n	Smooth surface, 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 Santos, m n	A grade of Bourbon designed as a substitute for true Mocha on the European markets.
			Campinas, d & t	The oldest coffee district in São Paulo. There are 136 others.
			Gradings for All São Paulo:
			1—Fine 2—Superior 3—Good	4—Regular 5—Ordinary 6—Escalba
		Rio de Janeriro	Minãs Geraes Rio, m n	Various shades of 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.
		Victoria	Espirito Santo d Victoria, t Capitania, m n	Large, dingy-green or brown bean making a roast free from quakers but but muddy in the cup.
		Bahia	Bahia, d, t, & m n	Low grade, having a peculiar smoky flavor.
			Chapada, t & m n	Light-colored, fair-sized bean; attractive roast, but no cup character.
			Caravellas, t & m n	Similar to Chapada.
			Nazareth, t & m n	Small bean, fair roast, undesirable cup.
			Maragogipe, t & m n	A variety of Coffea arabica; large bean, elephantine roast, woody in the cup.
		Ceará	Ceará, t Cuaruaru, m n	Small, flinty, green bean; value like 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 Mollendo	Peru Choquisongo, d Cajamarca, d Perene, d Paucartambo, d Chauchamayo, d Huanuaco, d Pacasmayo, d	In general: The green coffee bean of Peru ranges from medium to bold in size, and from bluish to yellow in color. The highland variety has been compared with the high-grade Mexicans, but the lowland growths are not favorably regarded. Unimportant commercially.
	Bolivia		Bolivia La Paz, d Apolobamba, t Yungas, m n Cochabamba, d Santa Cruz, d Sara Velasco Chiquitos Cordillera El Beni, d Chuquisca, d	In general: Bolivia's coffee, though of superior quality and sometimes compared favorably with Arabian growths, is an unimportant factor in international coffee trading.
	Argentina		Argentina Salta, d Jujuy, d	In general: Argentina's coffee is grown chiefly for home consumption. Unimportant commercially.
	Paraguay		Paraguay Altos, d Asuncion, d	In general: Paraguay's coffee is all marketed in Asuncion, where it is sold as Brazilian coffee. It is commercially important.
Asia	Arabia	Aden Hodeida Maidi Leheya	Mocha	In general: Arabian, or Mocha, beans are very 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 (Mohtari)	From the Beni-Mattar country; the best; a yellow-green translucent bean.
			Yaffey, d	From the Yaffey country near Taiz; second best.
			Sharki, d (Shergi)	A long light yellow 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, d (Hemi or Heimah)	A quality green bean from a mountain near Mattari.
			Anezi, d (Anisi)	From the El Anz country. Pale yellow and very hard.
			Sharsh, d Menakha, d Hifash, d	Superior qualities of the above due to different methods of curing.
			Remi, d (Reimah)	A poorer grade, reddish bean, from Djebel Remi.
			Bourai, d (Bura)	A poorer grade from Djebel Boura.
			Shami, d	A poorer grade from the north; Esh Sham.
			Yemeni, d (Taizi)	A poorer grade from the south; El Yemen.
			Maidi, d	A poorer grade from the port of Maidi.
			Abyssinia (Africa)	Formerly known as Longberry Mocha, but still shipped through Aden via Jibuti. See Africa—Abyssinia.
			Gradings for All Mochas:
			Mocha 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 Calicut Mangalore Tellicherry Tuticorin Bombay	Indias, m n	In general: The Indian coffee bean is small to large and blue-green in color. In the cup it has a distinctive strong flavor and deep color.
			Mysore, d Mysore, t	Mountain-grown, large, blue-green bean, heavy body.
			Madras, d Malabar, m n (Wynaad)	Small bean, solid and meaty; handsome roast, peculiar rich flavor.
			Nilgiri, d Nilgiris, m n	Small to large bean with slight acidity in the cup; plantation Ceylon character.
			Madura, d (Palni Hills)	No marked characteristics.
			Salem, d (Shevaroys)	Same as Nilgiris.
			Coimbatore, d	Same as Nilgiris.
			Tellicherry, d	A good grade resembling Malabar; somewhat similar Nilgiris.
			Coorg (or Kurg), d	A large, flat, dark green bean, thin in the cup; a lowland variety.
			Travancore, d	Similar to Nilgiris.
			Cochin, d Cochin, m n	A native cherry.
			Bombay, d Kanara	Commercially unimportant.
			Bengal, d Chittagong	Commercially unimportant.
			Assam	Commercially unimportant.
			South Sylhet	Commercially unimportant.
	Burma	Rangoon	Burma Tavoy, d	Large spongy bean; 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
	Ceylon	Colombo	Ceylon Gampola, d Dumbara, d Kotmale, d Pussellawa, d	In general: Ceylon's coffees are no longer the commercial factor 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 (British)	Penang (Georgetown) Singapore	Straits Liberian, m n Straits Robusta, m n	In general: The coffee from the Malay States is mostly Liberian and Robusta and is 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-Sembilan, d	Nine states. Federation district coffees.
			Bali, d & m n	From the island in Netherlands East Indies ([See p. 374.])
			Timor, d & m n	From the island in Netherlands East Indies ([See p. 374.])
	French Indo-China	Haiphong	Indo-China, m n Tonkin Annam Cambodia Cochin-China	In general: The coffees of French Indo-China, while comparatively new, give promise; but as yet are not commercially important. The original arabica plantings have been succeeded by liberica and robusta growths.
Malay Archipelago	Sunda Islands		East Indies, m n	In general: Included in this group are the best-known coffees from Sumatra, Java, Timor, Celebes, etc.
	Netherlands East Indies Sumatra	Padang Kroe (West Coast) Batavia (Java)	Sumatra	In general: Included among the coffees of Sumatra 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 fancies possessing an almost syrupy richness. They are graded as Private Estate (washed or dry hulled) and Blue Bean (washed).
			Padang, d & t Mandheling, m n	"The best coffee in the world"; also the highest priced. 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, m n	Formerly a Government coffee. Large even bean, with Mandheling and Ankola; of a delicate flavor but not much body.
			Corinchie, m n	Formerly a native cultivation. The bean is large, handsome, brown in color. It makes an attractive roast. Good body, plenty of bitter acid, delicious flavor.
			Interior, m n	Formerly all 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.
			Liberian, m n	Formerly all Government coffee. Coffea liberica.
			Kroe, t & m n	Formerly a native cultivated coffee. Large even bean, fine roast, heavy body, somewhat groundy flavor.
			Lahat, t & m n	Former native cultivation. Smaller than Kroe; good roaster, flat cup.
			Palembang, t & m n	Former Private Estates. Smaller than the Padang bean; light color, strong cup.
			Indrapoera, t & m n	Former Private Estates. An inferior grade of Sumatra.
			Benkoelen, t & m n	Formerly a native cultivation. Good roast and cup.
			Libaya, m n	Formerly a native cultivation.
			Boekit Gompong, m n	Formerly a Private Estate. A perfect coffee, of heavier body than Mandheling, good roast; very delicate flavor.
			Kagoe Kaleh, m n	Formerly a Private Estate.
			Batang Baros, m n	Formerly a Private Estate.
			Telok Goenoeng, m n	Formerly a Private Estate.
			Aker Gedang, m n	Formerly a Private Estate. Small bean, good roast, fine flavor.
			Soerian, m n	Formerly a Private 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, m n	Formerly a Private Estate.
			Soengei, m n	Formerly a Private Estate.
			Landei, m n	Formerly a Private Estate.
			Ramboetan, m n	Formerly a Private Estate.
			Gadoeng Batoe, m n	Formerly a Private Estate.
			Merapi, m n	Formerly a Private Estate. Large bean, good roast, good cup.
			Si Barasap, m n	Formerly a Private Estate.
			Laboe Raya, m n	Formerly a Private Estate. Large bean, good roast, good cup.
		Balawan-Deli Panai	East Coast Deli, d Bintangmariah, d Oelakmedan, d Panai, d	These coffees are comparatively new. They partake of the qualities common to the general run of Sumatras without distinguishing characteristics.
	Java	Batavia	Java, m n	In general: Java coffees do not compare with 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 & m n	Medium-sized yellowish bean.
			Buitenzorg, t & m n	One of the best of the Javas.
			Krawang, t & m n	Irregular bean; fair roaster; fair cup.
			Tegal, t & m n	One of the best of the Java growths.
			Banjoemas, t & m n	Medium-sized bean; creamy and fragrant in the cup.
			Pekalongan, t & m n	With characteristics like Pasuruan.
			Baquilan, t & m n	No marked characteristics.
			Japara, t & m n	Bean light in weight and color; cup neutral.
			Surakarta, t & m n	Large bean, handsome roast, creamy body, aromatic flavor in the cup.
			Jokjakarta, t & m n	Similar to Surakarta.
			Madiun, t & m n	Yellow bean, light in weight and body, but good cup.
			Rembang, t & m n	Similar to Kadoe.
			Surabaya, t & m n	Similar to Kadoe.
			Kediri, t & m n	Small hard bean; good drinker.
			Pasurauan, t & m n	Brown, uniform bean; fragrant in cup.
			Probolingo, t & m n	Small hard bean: poor roast.
			Bejreki, t & m n	Bold yellow bean; full body and flavor.
			Banjoewangi, t & m n	Heavy bean; rich flavor.
			Pamanukin, t & m n	A Liberian growth.
			Robusta, m n	Small, 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 (Boeleleng)	Bali, m n	Fair-size bean of little merit. Poor roast.
	Timor (Dutch & Portuguese)	Kupang	Timor, m n	Medium bean of good quality.
	Celebes (Dutch)		Celebes, m n	In general: With the exception of the Minahassa product, the coffees grown in the Celebes have little merit and are of inconsiderable importance.
		Menado	Minahassa, m n	Large, deep-yellow bean, making a handsome roast, and having an aromatic cup.
		Macassar	Boengie, m n	Inferior in appearance, but fair roast and cup quality.
		Bonthain	Bontbain, m n	Medium, flat, reddish bean, poor roast; undesirable cup.
		Sindjai, m n	Not commercially important.
Moluccas (Dutch)	Ternate	Boengie, m n	Superior to the Java arabica.
Borneo British North Sarawak Dutch	Sandakan Kuching Banjermasin	Borneo, m n Borneo, m n Borneo, m n	In general: The coffees of Borneo are mostly Liberian growths and are not a trade factor.
New Guinea (Dutch)	Ternate (Moluccas) Dorey	New Guinea, m n	In general: These coffees are of the mild variety, but the production is commercially unimportant.
Melanesia	New Caledonia (France) New Hebrides (Great Britain and France)	Noumea	New Caledonia La Foa	A fair Robusta coffee, but commercially unimportant.
	Efate	Vila	New Hebrides	A fair coffee, but not a trade factor.
	Samoan Islands Tutuila	Pago Pago (U.S.)	Samoa	Commercially 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 Islands (U.S.)	Luzon	Manila	Manila La Laguna, d Batangas, d Cavite, d Benguet, d Lepanto, d Bontoc, d	In general: Manila, or Philippine, coffee is not an important trade factor. The bean is medium 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 Princessa	Palawan	No marked characteristics.
	Mindanao	Zamboanga	Zamboanga	Large bean; thin liquor.
Marianas or Ladrone Islands	Guam (U.S.)	Apra	Guam	No production for export.
Oceania Polynesia	Hawaiian Islands (U.S.)	Manila	Honolulu (Oahua) Hilo Kailua	In general: Hawaiian coffee is a large bean, 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 Islands (French)	Papeete	Tahiti	A fair coffee, but not a trade factor.
Australia	Queensland	Cairns Mackay Brisbane	Queensland Mackay, d	In general: The coffee is from Ceylon or Coorg seed and is for local consumption. Not a commercial factor.
Africa	Egypt	Alexandria	Egyptian, m n	In general: 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-Egyptian Sudan	Suakin Alexandria (Egypt)	Nubian, m n	Small, flinty, pale-green, oval bean; heavy body; rich flavor.
			Berber, d	Some superior drinking coffees come from this district.
	Eritrea (Italy)	Massowah	Abyssinian, m n	The coffee is of the but the output is not an important trade factor.
	Somaliland French	Jibuti	Harar, d, t Abyssinian, m n	These coffees are not grown in French Somaliland, but come from Abyssinia to Jibuti and Aden for export to Europe and America. See Abyssinia.
	British	Berbera Zeila	Harar, d, t Abyssinian, m n	Grown, as above, in Abyssinia.
	Italian	Mukdishu	Benadir, d, & m n	Abyssinian type, but not an important trade factor.
	Abyssinia	Jibuti (French Somaliland) Zeila	Harar, d, t Abyssinian, m n	In general: The Harari coffee is more carefully cultivated and cured than the Abyssinian, which is its inferior.
		Berbera (British Somaliland) Massowah (Eritrea) Aden (Arabia)	Harar, d, t Harari, m n	The original Mocha Longberry. Large, long blue-green to yellow bean. (Graded No. 1 or No. 2, according to size) roasting with 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.
			Abyssinia Kaffa, d (Gomara)	The native coffee grown wild in this district has little commercial importance. The bean is dark gray, and it has a groundy flavor.
			Bonga, t	Trading center for Abyssinia.
			Jimma, d Jiren, t	Trading center for Abyssinia.
			Shoa, d Adis-Abeba, t	Mostly Abyssinian growths are exported from this trading center to Harar or Dire-Daoua.
	Kenya Colony (Formerly British East Africa)	Mombasa	Nairobi, d & t Kikuyu Kyambu	Having Mysore characteristics with a touch of Mocha flavor.
	Uganda Protectorate (British)	Mombasa	Uganda Bunganda, d	Greenish-gray to light-brown Robusta. Poor to fairly good liquor.
	Zanzibar Protectorate (British)	Zanzibar	Zanzibar	Medium-sized bean; full body, pleasing flavor.
	Tanganyika Territory (Formerly German East Africa)	Dar-es-Salaam	East Africa, m n or Tanganyika, m n	Not a commercial factor.
	Nyasaland Protectorate (British)	Chinde (Portuguese East Africa)	Nyasaland Shire Highlands, d Blantyre, d	Some high-grown and of fine quality. Not a commercial factor.
	Rhodesia (British)	Beira (Portuguese East Africa)	Rhodesia	For local consumption. Not a commercial factor.
	Portuguese East Africa	Mozambique	Mozambique	Medium-sized greenish bean, heavy body; mild and mellow in the cup.
	Natal (British)	Durban	Natal	Large, light-brown Liberian growth. Not a trade factor.
	AngolaNigeria(Portugal)	Loanda	Angola	Medium-size bean, brownish color, strong in the cup.
			Encoje, d, m n	Light weight, dark brown Robusta; strong in the cup.
	Belgian Congo	Banana	Congo, m n Equator, d Aruwimi, d Bangala, d Lake Leopold, d	In general: The coffees of the Belgian Congo are mostly Liberian and Robusta growths. There is produced a medium-sized bean, making a handsome roast and having a rich cup.
	French Congo	Loango Libreville	Loango, d, m n	Formerly Encoje from Angola. Inferior to Liberian.
	Nigeria (British)	Lagos	Nigeria	Commercially unimportant.
	Gold Coast (British)	Accra	Gold Coast	Not a commercial factor.
	Liberia	Monrovia	Liberian, m n	Large, brown bean; big, handsome roaster; strong in cup.
	Sierra Leone (British)	Freetown	Sierra Leone	C. stenophylla, a native growth. Not a trade factor.
	French Guinea	Konakry	Guinea, m n	Commercially unimportant.
	Portuguese Guinea	Bissao	Guinea, m n	Commercially unimportant.
	Comoro Islands (French)	Maroni	Comoro, m n	A wild natural caffein-free coffee (C. humboltiana); also found in Madagascar. Not a commercial factor.
	Madagascar (French)	Tamatave	Madagascar	Light-green liberica and robusta bean; full rich flavor.
	Réunion, formerly Bourbon (French)	St. Denis	Bourbon, m n	Nearest to Mocha in character (q. v.). Round and pointed bean, pale green or pale yellow. Not a trade factor.
	Mauritius (British)	Port Louis	Mauritius	Similar to Bourbon. Medium light green, full body, mild and mellow flavor. Not a trade factor.

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