GREEN AND ROASTED COFFEE CHARACTERISTICS Page 11
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COMPLETE REFERENCE TABLE |
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Grand Division |
Country |
Shipping Ports |
State, or District, |
Trade Values and Cup Characteristics |
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North America |
Mexico |
Vera Cruz |
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. |
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Vera Cruz, d |
Acid, of excellent heavy and rich flavor;fine for blending. |
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Huatusco, t |
Fine appearing washed coffee; next to Coatepec for acid and blending qualities. |
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Orizaba, t |
Regarded as next to Huatusco; good cup quality. |
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Jalapa, t |
Stylish roaster; frequently light body. |
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Cordoba, t |
Neutral, smooth in flavor, without acid tang; good body. |
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Puerto Mexico |
Tabasco, d & m n |
Of uncertain character; many of them Rioy, flat, and groundy. Unsatisfactory in the cup. |
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Salina Cruz |
Chiapas, d |
Resembles Guatemala coffees; smooth in character, and without decided tang. |
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Oaxaca, d, m n & t |
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. |
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Acapulco |
Guerrero, d |
Inferior in quality; low growth and woody. |
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Manzanillo |
Michoacan, d |
A superior coffee, but not produced in commercial quantity. |
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Do. |
Colima, d, m n & t |
Very like Uruapan. |
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Vera Cruz |
Puebla, d |
Low-grade mountain coffee. |
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Tampico |
Tamaulipas, d |
An inferior grade. |
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Tepic |
So called "Mexican Mocha." Raised for local consumption. Not a commercial factor. |
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Classes for all Mexicans |
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1. Commons (customary or natural). 2. Washed (W.I.P.) 3. Caracolillo (peaberry.) |
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Central America |
Guatemala |
Puerto Barrios and Livingston |
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. |
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Ocos, Champerico, and San José |
Cobán, t & m n |
Waxy, bluish bean; handsome uniform roast with white center. Heavy body, fine acidity. |
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Belize |
Alta Verapaz, d |
Gray-blue bean; fine mellow flavor. See Belize. Medium flinty bean; lighter in body; flavory, acid. |
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Classes for All Guatemalas |
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Most Guatemalas are washed and may be
classified as follows: |
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British Honduras |
Belize |
Belize, m n |
A Cobán coffee from the Honduras Alta Verapaz district in Guatemala. |
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Honduras |
Trujillo and Puerto Cortés |
Honduras |
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. |
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Salvador |
Acajutla |
Salvador |
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. |
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Classes and Gradings for All Salvadors: Washed |
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1. Flinty,
colory, greenish to bluish bean, fine white centered roasters,
extremely stylish coffees with full-bodied cup |
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Unwashed |
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1. Screened, large bean, fine roaster. |
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Nicaragua |
Corinto |
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. |
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San Juan del |
Matagalpa, d |
Large, handsome, blue, washed bean making fancy roast with plenty of acid in the cup. |
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Classes for All Nicaraguas: |
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1. Large, handsome, pale greenish to blue,
washed coffee of the Matagalpa district, often showing fancy roast
and acidly full-bodied cup. |
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Costa Rica |
Puerto Limon |
Costa Rica |
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. |
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Panama |
Panama City |
Panama |
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. |
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West Indies |
Cuba |
Havana |
Cuba |
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. |
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Haiti |
Port au Prince |
Haiti |
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. |
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Santo Domingo |
Santo Domingo |
Santo Domingo |
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. |
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Jamaica (British) |
Kingston |
Jamaica |
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. |
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Porto Rico (U.S.) |
San Juan |
Porto Rico |
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. |
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Classes for All Porto Ricos |
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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. |
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(Lesser Antilles) |
British West Indies |
Saint John |
Antigua |
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. |
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Guadeloupe |
Pointe-à-Pitre |
Guadeloupe |
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. |
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Martinique |
Fort-de-France |
Martinique |
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. |
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Curaçao |
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. |
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South America |
Colombia |
Puerto Colombia |
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. |
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Antioquia, d |
Light to dark green; handsome roasters; not as smooth as some Central American types, but best of Colombians; fine flavor and body. |
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Caldas, d |
Similar to Medellins in cup quality, but not as heavy-bodied or as acid. |
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Jerico |
A favorably regarded Colombian. |
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Magdalena, d |
Full, solid, blue, washed bean, making a fancy roast, but too acid to be used straight. |
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Cundinamarca, d |
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. |
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Cauca, t & m n |
Sometimes sold as imitation Bogota or Bucaramanga; but inferior in appearance, roast, and drink. |
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Santander, d |
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. |
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Cucuta, t & m n |
Attractive in style and cup. (See Venezuela.) |
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Ocana, t |
Sometimes sold as an imitation Bogota or Bucaramanga; but inferior in appearance and cup. |
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Tolima, d |
Fair size bean, attractive in style and cup. |
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Classes for All Colombians: |
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Café Trillado (natural or sun dried), Café Lavado (washed). |
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Excelso (excellent), fantasia (excelso and extra), extra (extra), primera (first), segunda (second), caracol (peaberry), monstruo (large and deformed), consumo (defective), pasilla (siftings). |
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Venezuela |
La Guaira |
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. |
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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. |
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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. |
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Cumana, d |
Valued just below Caracas. |
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Coro, d |
Valued a trifle below Rio of the same grade. |
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Trujillo, d & m n |
A low grade, making a dull rough roast. |
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Santa Ana |
Light in color and body. |
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Monte Carmelo |
Light in color and body. |
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Bocono |
Light in color and body; neutral flavor. Two classes. |
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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. |
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Tovar, m n |
Ranks between Trujillos and Tachiras. Fair to good body; without acidity. Used as filler in blends. |
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Tachira, m n |
Formerly sold as Cucuta, to which it is nearest in quality, appearance, and flavor. |
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Cucuta, t & 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. |
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Angostura |
A small bean, light in color and body, without much weight or character. |
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Carupano |
A low grade valued at about the same as a Brazil coffee of similar grade. |
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British Guiana |
Georgetown |
Demerara, m n |
In general: Not a commercial factor. |
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French Guiana |
Cayenne |
Cayenne, m n |
In general: Similar to Martinique. The production is limited and commercially unimportant. |
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Brazil |
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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. |
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Santos |
São Paulo, d |
The largest coffee district, producing between 50% and 60% of the world's supply. |
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Classes: |
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. |
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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. |
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Mocha-Seed Santos, m n |
A grade of Bourbon designed as a substitute for true Mocha on the European markets. |
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Campinas, d & t |
The oldest coffee district in São Paulo. There are 136 others. |
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Gradings for All São Paulo: |
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1—Fine |
4—Regular |
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Rio de Janeriro |
Minãs Geraes Rio, m n |
Various shades of green, medium to large. Peculiar pungent flavor and aroma. |
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Gradings for All Rios: |
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1—No imperfections |
6—110 imperfections |
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(On Havre Exchange) |
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Washed—Inferior and ordinary |
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Victoria |
Espirito Santo d |
Large, dingy-green or brown bean making a roast free from quakers but but muddy in the cup. |
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Bahia |
Bahia, d, t, & m n |
Low grade, having a peculiar smoky flavor. |
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Chapada, t & m n |
Light-colored, fair-sized bean; attractive roast, but no cup character. |
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Caravellas, t & m n |
Similar to Chapada. |
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Nazareth, t & m n |
Small bean, fair roast, undesirable cup. |
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Maragogipe, t & m n |
A variety of Coffea arabica; large bean, elephantine roast, woody in the cup. |
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Ceará |
Ceará, t |
Small, flinty, green bean; value like Santos of the same grade. |
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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. |
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Peru |
Callao |
Peru |
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. |
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Bolivia |
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Bolivia |
In general: Bolivia's coffee, though of superior quality and sometimes compared favorably with Arabian growths, is an unimportant factor in international coffee trading. |
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Argentina |
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Argentina |
In general: Argentina's coffee is grown chiefly for home consumption. Unimportant commercially. |
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Paraguay |
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Paraguay |
In general: Paraguay's coffee is all marketed in Asuncion, where it is sold as Brazilian coffee. It is commercially important. |
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Asia |
Arabia |
Aden |
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. |
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Yemen |
From the Beni-Mattar country; the best; a yellow-green translucent bean. |
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Yaffey, d |
From the Yaffey country near Taiz; second best. |
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Sharki, d |
A long light yellow bean, from the east, "Esh Shark" a superior Mocha with a rich full body. |
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Sanani, d |
From the Sanaa region; a green bean. A grade lower than Sharki. |
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Haimi-Harazi, d |
A quality green bean from a mountain near Mattari. |
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Anezi, d |
From the El Anz country. Pale yellow and very hard. |
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Sharsh, d |
Superior qualities of the above due to different methods of curing. |
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Remi, d |
A poorer grade, reddish bean, from Djebel Remi. |
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Bourai, d |
A poorer grade from Djebel Boura. |
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Shami, d |
A poorer grade from the north; Esh Sham. |
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Yemeni, d |
A poorer grade from the south; El Yemen. |
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Maidi, d |
A poorer grade from the port of Maidi. |
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Abyssinia |
Formerly known as Longberry Mocha, but still shipped through Aden via Jibuti. See Africa—Abyssinia. |
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Gradings for All Mochas: |
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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. |
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India |
Madras |
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. |
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Mysore, d |
Mountain-grown, large, blue-green bean, heavy body. |
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Madras, d |
Small bean, solid and meaty; handsome roast, peculiar rich flavor. |
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Nilgiri, d |
Small to large bean with slight acidity in the cup; plantation Ceylon character. |
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Madura, d |
No marked characteristics. |
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Salem, d |
Same as Nilgiris. |
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Coimbatore, d |
Same as Nilgiris. |
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Tellicherry, d |
A good grade resembling Malabar; somewhat similar Nilgiris. |
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Coorg (or Kurg), d |
A large, flat, dark green bean, thin in the cup; a lowland variety. |
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Travancore, d |
Similar to Nilgiris. |
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Cochin, d |
A native cherry. |
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Bombay, d |
Commercially unimportant. |
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Bengal, d |
Commercially unimportant. |
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Assam |
Commercially unimportant. |
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South Sylhet |
Commercially unimportant. |
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Burma |
Rangoon |
Burma |
Large spongy bean; grassy cup. Not a commercial factor. |
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Classes for All Indias: |
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1—Native cherry (sun dried and then hulled) |
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Ceylon |
Colombo |
Ceylon |
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. |
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Malay States |
Penang |
Straits Liberian, 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. |
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Perak, d |
Most important of the Federated States coffees. |
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Selangor, d |
Native state coffee. |
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Negri-Sembilan, d |
Nine states. Federation district coffees. |
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Bali, d & m n |
From the island in Netherlands East Indies |
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Timor, d & m n |
From the island in Netherlands East Indies |
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French Indo-China |
Haiphong |
Indo-China, m n |
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. |
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Malay Archipelago |
Sunda Islands |
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East Indies, m n |
In general: Included in this group are the best-known coffees from Sumatra, Java, Timor, Celebes, etc. |
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Netherlands East Indies |
Padang |
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). |
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Padang, d & t |
"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. |
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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. |
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Siboga, m n |
A harder bean Ankola; sometimes called Private Estate Ankola. |
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Ayer Bangies, m n |
Formerly a Government coffee. Large even bean, with Mandheling and Ankola; of a delicate flavor but not much body. |
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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. |
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Interior, m n |
Formerly all Government coffee. The true type of Old Government Java. Poor roast, good cup. |
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Painan |
Formerly a Government coffee. Mixed green and brown beans; poor roast. Heavy body, pungent flavor. Grades next to Inferior. |
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Liberian, m n |
Formerly all Government coffee. Coffea liberica. |
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Kroe, t & m n |
Formerly a native cultivated coffee. Large even bean, fine roast, heavy body, somewhat groundy flavor. |
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Lahat, t & m n |
Former native cultivation. Smaller than Kroe; good roaster, flat cup. |
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Palembang, t & m n |
Former Private Estates. Smaller than the Padang bean; light color, strong cup. |
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Indrapoera, t & m n |
Former Private Estates. An inferior grade of Sumatra. |
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Benkoelen, t & m n |
Formerly a native cultivation. Good roast and cup. |
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Libaya, m n |
Formerly a native cultivation. |
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Boekit Gompong, m n |
Formerly a Private Estate. A perfect coffee, of heavier body than Mandheling, good roast; very delicate flavor. |
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Kagoe Kaleh, m n |
Formerly a Private Estate. |
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Batang Baros, m n |
Formerly a Private Estate. |
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Telok Goenoeng, m n |
Formerly a Private Estate. |
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Aker Gedang, m n |
Formerly a Private Estate. Small bean, good roast, fine flavor. |
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Soerian, m n |
Formerly a Private Estate. Large bean, fine roast, good cup. Ranks next to Boekit Gompong. |
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Liki, m n |
Formerly a Private Estate. Fine roast, light cup. It ranks next to Soerian. |
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Loebor Sampir, m n |
Formerly a Private Estate. |
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Soengei, m n |
Formerly a Private Estate. |
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Landei, m n |
Formerly a Private Estate. |
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Ramboetan, m n |
Formerly a Private Estate. |
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Gadoeng Batoe, m n |
Formerly a Private Estate. |
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Merapi, m n |
Formerly a Private Estate. Large bean, good roast, good cup. |
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Si Barasap, m n |
Formerly a Private Estate. |
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Laboe Raya, m n |
Formerly a Private Estate. Large bean, good roast, good cup. |
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Balawan-Deli |
East Coast |
These coffees are comparatively new. They partake of the qualities common to the general run of Sumatras without distinguishing characteristics. |
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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. |
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Preager, d |
Best of the Java growths. |
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Cheribon, d |
Ranks next to Preanger. |
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Kadoe, d |
Small yellowish-green shelly bean; light in cup. |
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Semarang, d |
Ranks next to Kadoe in roast and cup quality. |
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Malang, d |
Hard green bean; better roaster than the above, but inferior in cup quality. |
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Bantam, t & m n |
Medium-sized yellowish bean. |
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Buitenzorg, t & m n |
One of the best of the Javas. |
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Krawang, t & m n |
Irregular bean; fair roaster; fair cup. |
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Tegal, t & m n |
One of the best of the Java growths. |
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Banjoemas, t & m n |
Medium-sized bean; creamy and fragrant in the cup. |
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Pekalongan, t & m n |
With characteristics like Pasuruan. |
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Baquilan, t & m n |
No marked characteristics. |
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Japara, t & m n |
Bean light in weight and color; cup neutral. |
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Surakarta, t & m n |
Large bean, handsome roast, creamy body, aromatic flavor in the cup. |
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Jokjakarta, t & m n |
Similar to Surakarta. |
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Madiun, t & m n |
Yellow bean, light in weight and body, but good cup. |
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Rembang, t & m n |
Similar to Kadoe. |
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Surabaya, t & m n |
Similar to Kadoe. |
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Kediri, t & m n |
Small hard bean; good drinker. |
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Pasurauan, t & m n |
Brown, uniform bean; fragrant in cup. |
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Probolingo, t & m n |
Small hard bean: poor roast. |
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Bejreki, t & m n |
Bold yellow bean; full body and flavor. |
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Banjoewangi, t & m n |
Heavy bean; rich flavor. |
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Pamanukin, t & m n |
A Liberian growth. |
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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. |
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Bali (Dutch) |
Singaraja (Boeleleng) |
Bali, m n |
Fair-size bean |
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Timor (Dutch & Portuguese) |
Kupang |
Timor, m n |
Medium bean of good quality. |
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Celebes (Dutch) |
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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. |
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Menado |
Minahassa, m n |
Large, deep-yellow bean, making a handsome roast, and having an aromatic cup. |
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Macassar |
Boengie, m n |
Inferior in appearance, but fair roast and cup quality. |
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Bonthain |
Bontbain, m n |
Medium, flat, reddish bean, poor roast; undesirable cup. |
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Sindjai, m n |
Not commercially important. |
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Moluccas (Dutch) |
Ternate |
Boengie, m n |
Superior to the Java arabica. |
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Borneo |
Sandakan |
Borneo, m n |
In general: The coffees of Borneo are mostly Liberian growths and are not a trade factor. |
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New Guinea |
Ternate |
New Guinea, m n |
In general: These coffees are of the mild variety, but the production is commercially unimportant. |
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Melanesia |
New Caledonia |
Noumea |
New Caledonia |
A fair Robusta coffee, but commercially unimportant. |
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Efate |
Vila |
New Hebrides |
A fair coffee, but not a trade factor. |
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Samoan Islands |
Pago Pago (U.S.) |
Samoa |
Commercially unimportant. |
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Fiji (British) |
Suva |
Fiji |
Medium-sized green bean; grassy cup. Not a trade factor. |
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Tonga (Friendly Islands) |
Nukualofa |
Tonga |
For local consumption only. |
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Philippine Islands |
Luzon |
Manila |
Manila |
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. |
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Panay |
Iloilo |
Panay |
No marked characteristics. |
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Cebu |
Cebu |
Cebu |
No marked characteristics. |
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Palawan |
Puerto Princessa |
Palawan |
No marked characteristics. |
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Mindanao |
Zamboanga |
Zamboanga |
Large bean; thin liquor. |
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Marianas or Ladrone |
Guam (U.S.) |
Apra |
Guam |
No production for export. |
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Oceania Polynesia |
Hawaiian Islands |
Manila |
Honolulu (Oahua) |
In general: Hawaiian coffee is a large bean, blue-green to yellow-brown in color; handsome roaster, fine smooth flavor. |
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Kona, d |
Large, blue, flinty bean, mildly acid; striking character. |
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Puna, d |
Quality good but quantity small. |
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Olaa, d |
Quality good but quantity small. |
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Hamakua, d |
Quality good but quantity small. |
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Maui, d |
Production small. |
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Oahu, d |
Production small. |
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Kauai, d |
Production small. |
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Society Islands |
Papeete |
Tahiti |
A fair coffee, but not a trade factor. |
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Australia |
Queensland |
Cairns |
Queensland |
In general: The coffee is from Ceylon or Coorg seed and is for local consumption. Not a commercial factor. |
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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. |
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Anglo-Egyptian |
Suakin |
Nubian, m n |
Small, flinty, pale-green, oval bean; heavy body; rich flavor. |
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Berber, d |
Some superior drinking coffees come from this district. |
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Eritrea (Italy) |
Massowah |
Abyssinian, m n |
The coffee is of the but the output is not an important trade factor. |
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Somaliland |
Jibuti |
Harar, d, t |
These coffees are not grown in French Somaliland, but come from Abyssinia to Jibuti and Aden for export to Europe and America. See Abyssinia. |
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British |
Berbera |
Harar, d, t |
Grown, as above, in Abyssinia. |
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Italian |
Mukdishu |
Benadir, d, & m n |
Abyssinian type, but not an important trade factor. |
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Abyssinia |
Jibuti |
Harar, d, t |
In general: The Harari coffee is more carefully cultivated and cured than the Abyssinian, which is its inferior. |
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Berbera |
Harar, d, t |
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. |
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Dire-Daoua, t |
Railway trading center for Harari and Abyssinian coffees. |
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Abyssinia |
The native coffee grown wild in this district has little commercial importance. The bean is dark gray, and it has a groundy flavor. |
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Bonga, t |
Trading center for Abyssinia. |
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Jimma, d |
Trading center for Abyssinia. |
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Shoa, d |
Mostly Abyssinian growths are exported from this trading center to Harar or Dire-Daoua. |
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Kenya Colony |
Mombasa |
Nairobi, d & t |
Having Mysore characteristics with a touch of Mocha flavor. |
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Uganda Protectorate |
Mombasa |
Uganda |
Greenish-gray to light-brown Robusta. Poor to fairly good liquor. |
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Zanzibar Protectorate |
Zanzibar |
Zanzibar |
Medium-sized bean; full body, pleasing flavor. |
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Tanganyika Territory |
Dar-es-Salaam |
East Africa, m n |
Not a commercial factor. |
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Nyasaland Protectorate |
Chinde |
Nyasaland |
Some high-grown and of fine quality. Not a commercial factor. |
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Rhodesia |
Beira |
Rhodesia |
For local consumption. Not a commercial factor. |
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Portuguese East Africa |
Mozambique |
Mozambique |
Medium-sized greenish bean, heavy body; mild and mellow in the cup. |
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Natal |
Durban |
Natal |
Large, light-brown Liberian growth. Not a trade factor. |
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AngolaNigeria(Portugal) |
Loanda |
Angola |
Medium-size bean, brownish color, strong in the cup. |
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Encoje, d, m n |
Light weight, dark brown Robusta; strong in the cup. |
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Belgian Congo |
Banana |
Congo, m n |
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. |
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French Congo |
Loango |
Loango, d, m n |
Formerly Encoje from Angola. Inferior to Liberian. |
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Nigeria |
Lagos |
Nigeria |
Commercially unimportant. |
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Gold Coast |
Accra |
Gold Coast |
Not a commercial factor. |
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Liberia |
Monrovia |
Liberian, m n |
Large, brown bean; big, handsome roaster; strong in cup. |
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Sierra Leone |
Freetown |
Sierra Leone |
C. stenophylla, a native growth. Not a trade factor. |
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French Guinea |
Konakry |
Guinea, m n |
Commercially unimportant. |
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Portuguese Guinea |
Bissao |
Guinea, m n |
Commercially unimportant. |
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Comoro Islands |
Maroni |
Comoro, m n |
A wild natural caffein-free coffee (C. humboltiana); also found in Madagascar. Not a commercial factor. |
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Madagascar |
Tamatave |
Madagascar |
Light-green liberica and robusta bean; full rich flavor. |
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Réunion, formerly |
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. |
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Mauritius |
Port Louis |
Mauritius |
Similar to Bourbon. Medium light green, full body, mild and mellow flavor. Not a trade factor. |
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