VENEZUELAN COFFEES. 1 65 



the liquor, while thin, gives out a pleasant odor, resem- 

 bling that exhaled by cocoa or chocolate, said to be 

 acquired from being grown in close proximity to cocoa 

 plantations. 



Costa Rica — Is one of the most deceptive coffees 

 grown, the raw bean being large and bold in style, a rich 

 pea-green in color, uniform and shapely; but is invariably 

 what is termed " hidey," which is in reality due to the 

 soil in which it is grown, and, while it makes an almost 

 perfect roast, is " grassy " and bitter in the infusion, par- 

 ticularly when roasted for any length of time, it becomes 

 sour and unpalatable, making its purchase at all times 

 risky. 



SOUTH A.]VIEJI«IOJVlV OOFM^EJBJS 



Comprise Venezuelan, Colombian, Equador, Bolivian, 

 Guiana, Peruvian, Paraguayan and Brazilian, small quanti- 

 ties being also produced in Chili and Argentina. 



The chief coffee-producing districts of Venezuela lie 

 in a central division, having Caracas and Valencia as a 

 base, with the ports of La Guayra and Puerto Cabello as 

 shipping points, the district surrounding the Lake of 

 Valencia being one of the most productive coffee coun- 

 tries in the world in the quantity and quality of its product. 

 They include La Guayra, Caracas, Maracaibo, Curagoa 

 and Angostura coffees. 



La Guayra — Also known as " Coro " and " Port," 

 or Puerto Cabello, from the ports of shipment, varies in 

 size from small to medium, and from a pale to a dark- 

 green in color. It is usually graded on a parity with 

 R.io, to which coffee it most approximates in roast and 

 drink, it being frequently polished and sold as such, 



