1 68 COLOMBIAN COFFEES. 



adapted to the cultivation of some of the finest varieties 

 of coffee grown. The possibility of this extensive area 

 promises a future supply of almost six times the amount 

 consumed in the United States ; in fact, coffee-growing 

 in Colombia, like Mexico, has no limit except that caused 

 by the lack of labor and capital to work it. They are 

 known in trade as Ocana, Bogota, Panama, Savanilla and 

 Bucaramanga. 



Ocana. — While bold in bean and regular in form, 

 inclining to a yellowish in color, is still light in weight 

 and thin in body, approaching that of a Trujillo Mara- 

 caibo in flavor, with which coffee it is usually graded. 



Bogota — Is a mountain-grown coffee, raised on the 

 western slopes of the Andes. It is usually a large and 

 well-developed bean, bluish-green and very uniform in 

 general appearance, solid, compact, and faultless in the 

 roast. The liquor is heavy, full, round and fragrant in 

 flavor, comparing favorably with Caracas, Jamaica, Guate- 

 mala and Plantation Ceylon in general style and 

 character. 



Savanilla — Is a large, light and " spongy " bean 

 coffee, brittle and chaffy in the roast, devoid of body 

 and almost flavorless. It closely approximates to a Na- 

 tive Ceylon or Angostura in appearance and character, 

 with which coffees it is commercially classed. 



Panama — Is comparatively a new variety, recently 

 produced on the isthmus, and like all new productions 

 immature in appearance. It is of the average size, 

 greenish in color, but moist and spongy in the natural 

 state, and as yet but poorly prepared. The liquor is 

 heavy and strong almost to rankness, possessing a grassy 

 or uncooked taste, defects, it is claimed, that will be 



