Io8 AFRICAN COFFEES. 



Madagascar — Grown on the immense island of that 

 name, to the east, is a small-bean variety, soHd and firm, 

 but shorter and rounder than the latter. It is of a pea- 

 green color when first picked, but gradually assumes 

 that of a silver-gray as it matures ; in body it is round 

 and full, in flavor rich and fragrant. The supply of this 

 variety is very small when compared with the extent of 

 area that may be utilized for its profitable culture in that 

 island, the entire product being chiefly retained for home 

 consumption, only small lots occasionally reaching the 

 outer world. 



Bourbon — Is a small, hard and flinty bean, being 

 chiefly mountain grown, pale-yellow in color and closely 

 resembling the Arabian product, for which coffee it is 

 extensively substituted, large quantities of the smaller 

 beans being annually shipped to Aden to be repacked in 

 the inimitable Mocha bales and sold as " genuine Aden 

 Mocha." The larger beans are usually exported to 

 France and the continent, where it is held in high esteem 

 for its rich, fragrant flavor and aroma, but rarely found 

 in the American market unless specially ordered. 



Mauritius — Like Bourbon is also an island coflee, 

 the average bean being medium-sized, heavy and well 

 developed, light-green in color, full in body and mellow 

 in flavor, the liquor, in general, comparing favorably with 

 that of finest of the mild grades. The smaller beans 

 are separated and sold for shipment to Aden for the pur- 

 pose of adulterating, or, what is worse, substituting for 

 Mocha, where it sinks its identity, reappearing in the 

 European market as " Short-berry " Mocha coffee. 



More or less Coffee is also produced in Sofala, Somali, 

 and the Soudan, in Usumbara, the Zambesi, Nyassa, 



