126 CEYLON COFFEES. 



although irregular native gardens are to be found every- 

 where in the southwestern portion of the island, even 

 close to the seashore. The favorite and most productive 

 elevation is, however, between 3,000 and 4,000 feet 

 above sea-level, but in a few exceptional cases planta- 

 tions descend almost to the foot of the hills, others being 

 situated nearly 6,000 feet above. While native gardens, 

 sometimes bearing good crops, may be met with along 

 the coast actually at sea-level ; in such instances, how- 

 ever, the gardens are limited in extent, and are generally 

 richly manured and well watered during the dry season. 

 The principal coffee-producing zone of Ceylon of 

 the present day is chiefly situated in what is known 

 as the Gampola district, in which the scientific cul- 

 tivation of coffee was first attempted, and the point at 

 which the great roads converge connecting the rich 

 coffee districts of Doombera, Kotmalie and Pusilawa 

 with the ports of Kandy and Colombo. The soil and 

 situation of the Gampola district have proved so favor- 

 able to the growth of the coffee-plant that there is hardly 

 one of the magnificent hills seen from it that has not been 

 taken possession of by planters, the plantations being 

 situated chiefly in the mountain ranges on all sides of it. 

 Ceylon coffees are classified commiCrcially as " Native," 

 ** Plantation," " Liberian " and ''Mountain" or "Mocha," 

 the latter being nothing more than a small-bean planta- 

 tion coffee usually separated. 



Native. What is known to commerce as " Native 

 Ceylon " is principally produced in the district of Ouvah 

 by native growers, from which fact it derives its trade- 

 name. Being a plain-grown or lowland coffee, the bean 

 is large and flat in style, greenish, moist and " flabby " 

 when first picked, but bepoming almost white, broke*! 



