Part 67
---------------+------------+---------------+--------------
---------------
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.
-------------------------------
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
Shipping 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
Shipping 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
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)
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
Shipping
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 shipped
Common "
in the silver skin.
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
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.
_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
Shipping
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.
