CEYLON COFFEES. 127 



and "chaffy" as it dries. It is a poor "roaster/' 

 being invariably " quakery," weak and thin in the 

 infusion, and devoid of any distinctive flavor or aroma 

 in the cup. 



Plantation Derives its trade-name from its being 

 systematically cultivated in regularly-laid-out plantations, 

 by scientific methods under intelligent management, and 

 is without doubt one of the finest varieties grown, rank- 

 ing high commercially for its intrinsic value. The raw or 

 natural bean is large, bold, symmetrical and exceedingly 

 well developed, of a light bluish or translucent-green 

 tint or cast, very regular and invariably uniform in gen- 

 eral appearance. It roasts even and handsomely, as fine, if 

 not more so, than any variety known, while in the infusion 

 it is rich and strong, but smooth and creamy in body, 

 fragrant and aromatic in flavor; an equal quantity of this 

 variety yielding a heavier-bodied and richer liquor than 

 that of the finest Java, but will not be quite as high in 

 flavor. 



Liberian-Ceylon Is produced from a transplant of 

 the Liberian species, which, owing to the destruction 

 caused by the " leaf disease " on the Ceylon plantations, 

 has been introduced to that island, on account of its 

 being considered much stronger, hardier and better able 

 to withstand disease than the native trees, but while it 

 was found specially adapted to the plains and low-lying 

 situations, it \vould not bear so well on the upland or 

 mountain slopes. A hybrid species was at length evolved, 

 the product of which is. known to trade as " Ceylon- 

 Liberian," the bean of which in the natural state is not 

 quite as large as that of the parent plant, not as convex 

 in shape, the color being paler, bordering on a rich yel- 

 low instead of brown, while the infusion though not as 



