CENTRAL AMERICAN COFFEES. 1 63 



notably Guatemala, the most improved modern machinery 

 is employed. They embrace Guatemala, Nicaragua, 

 San Salvador, Honduras and Costa Rica coffees. 



Guatemala — Produces the finest, ranking in intrinsic 

 merit with that of any variety grown — more particularly 

 that grown in the now famous Coban district, in Vera Paz, 

 which rivals, if it does not actually excel, all other varieties 

 in size, style, roasting and drinking qualities. The aver- 

 age bean is large, bold and symmetrical in form, of a 

 translucent blue cast, and exceedingly handsome in geaeral 

 appearance, making a perfect roast, yielding a rich brown 

 liquor, sparkling and aromatic in the cup. The next 

 best coffees in Guatemala are those grown in the " Costa 

 Chica" and "Costa Grande," a prolongation of the chain 

 of mountains crossing the southern boundary of Mexico. 

 The production of coffee has more than doubled in 

 Guatemala in the past ten years, the price during the 

 same period being more than quadrupled. The total 

 product for 1892 was over 700,000 quintals, representing 

 a total value of 16,000,000 dollars. Th'e extraordinary 

 high price of coffee now ruling has led to a transforma- 

 tion of the country, small land-owners who heretofore 

 realized from their crops scarcely sufficient for working 

 expenses, now find themselves with considerable capital, 

 with which they improve and enlarge their plantations. 

 These results have led to unbridled speculation, large 

 companies being formed there for still increasing the area 

 and yield of coffee, every speculator and small trader 

 who has been enabled to save a little money, aban- 

 doning his former occupation, turning his attention to 

 coffee growing. This condition may last as long as the 

 present high prices of coffee continues, but a reaction 

 may occur at any time, when complete ruin will be 



