CHAPTER III. 



VARIETIES OF PLANT INFLUENCE OF CULTIVAriON. 



As is often the case, theory is opposed to practice, in 

 upholding the idea that there is any substantial differ- 

 ence in the coffee grown in different countries : where 

 such difference is really found to exist, it will generally 

 be the result of different modes of cultivation^ and 

 preparation for the market, or what is known as curing. 

 If we take the product of the principal coffee-groving 

 countries, we shall find them distinguished by thefol- 

 lowing characteristics. The West India coffee is for 

 the most part even sized, pale and yellowish, firm knd 

 heavy, with a fine aroma, and losing little in weighi by 

 the roasting process. That from Brazil is larger, Jess 

 solid, greenish or white, and the marketable articL is 

 usually styled by brokers as " low," or "low middling." 

 Java coffee is smaller, slightly elongated, pale in colour, 

 deficient in aroma and essential oil, and light. Ceylon 

 produces coffee of all descriptions, but the ordinary 

 plantation coffees are even, coloury, slightly canoe- 

 shaped, strong in aroma and flavour, of considerable 

 gravity, and admit better of adulteration than mosfc 

 other kinds. Between Ceylon and Indian coffee there 

 is little difference, the brokers state that Wynaad and 

 Neilgherry coffee have generally the preference in the 

 market ; but this may be ascribed partly to the small 



