All About Coffee by William H. Ukers (best new books to read .TXT) 📕

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