I20 EAST-INDIAN COFFEES. 



full in body, high in color and rich in flavor, particularly 

 when old, ranking high commercially in the European 

 markets, where it is principally disposed of, 



Mysore — Is a mountain coffee grown on the slopes 

 of the Eastern Ghauts, and, like all mountain-grown 

 coffees, is large or bold in style, bluish-green in color, 

 hard and solid in texture, heavy in body, but apt to be 

 somewhat "grassy" in flavor when new, mellowing con- 

 siderably, however, with age. It commands a higher 

 price in the English market than Java, not on account 

 of its intrinsic worth, but from the fact that English 

 merchants favor the products of their own colonies to 

 the prejudice of all others. 



Wynaad — Is simply a Malabar coffee, grown in the 

 interior of that province, and deriving its trade-name 

 from the district of growth, and possessing the same 

 intrinsic qualities of body, color and flavor, being heavy, 

 rich and fragrant in the cup. 



Tellicherry — Is another variety of Malabar, deriving 

 its commercial cognomen from the port of shipment, but 

 is generally conveyed to the coast for curing, and is 

 classed commercially with it, being used for the same 

 purpose of mixing or substituting for Mocha. 



Coorg — Is a plain-grown or lowland coffee, large 

 and flat in appearance, dark-greenish when new, but 

 becoming a dull-white with age, and while regular and 

 uniform in the roasted state is apt to be " quakery," 

 The liquor is thin and flat in the cup, while the flavor 

 is somewhat " mawkish " to the taste. 



Neilgherry — Although a mountain coffee, seems to 

 be an exception to the general character of this variety, 

 for while the bean is fairly large in size and uniform in 



