JAVA COFFEES. 137 



Bantam and Batavia — Are medium-sized, yellowish 

 in color, regular and uniform in appearance, roasting and 

 drinking exceeding well, being generally clean and free 

 from quakers. 



Bagalen and Bezoeki — Are rather bold and plump 

 in style, rich yellow in color, solid and compact in form, 

 full in body and fragrant in flavor, ranking with the best 

 of the Java growths. 



Banjoewanjie and Banjoemas — While not plentiful 

 sorts, rarely coming to this market, being principally 

 shipped to Holland, where they are much appreciated for 

 their great strength and rich flavor, are medium-sized, 

 heavy and round in body, creamy and fragrant in the cup. 



Cheribon and Japara — Are rather light in weight 

 and color, inclined to be " chaffy" in the natural state 

 and"quakery" in the roasted, but nevertheless yield a 

 pleasing and palatable liquor on infusion. 



Eadoe and Eediri. — Are small, hard-bean coffees, 

 approaching brown, and usually good drinkers, being a 

 favorite in the European market, where they rank high 

 commercially. 



Rembang and Krawang. — Rank next to Kadoe in 

 general cup qualities, but are somewhat irregular in the 

 raw state, roasting and drinking well, however. 



Preanger and Probolingo. — The soil of these dis- 

 tricts being pre-eminently adapted for the cultivation of 

 fine coffees, they are noted for their products. The bean 

 is round, full and well developed, high-yellow in color, 

 but assuming a rich-brown with age, firm and regular in 

 style, rich, mellow and creamy in liquor, fragrant and 

 aromatic in flavor, rivalling the best product of Arabia 

 itself. 



