COLOMBIAN COFFEES. 1 69 



overcome in time when its cultivation and preparation is 

 better understood there. 



Bucaramanga — Known to trade as " Bucaramanga 

 Maracaibo," ranks among the finest of the South American 

 varieties, being large and bold in style, solid and weighty 

 in substance, perfect in roast, heavy, round and full in 

 liquor, fragrant and aromatic in flavor, the finest grades 

 being superior to many of the Java sorts. The depart- 

 ment of Chinqui in the interior of Colombia also offers 

 a good field for coffee culture, the fine lands along the 

 slopes of the mountain ranges being admirably adapted 

 for the purpose. The annual product is about 20,000,000 

 pounds, going chiefly to the United States and France. 



Eq^uador Coffees — Include Cuenca, Tacunga and 

 Machala, but are generally classed under the name of 

 " Guayquil," being shipped from that port and consumed 

 principally on the Pacific coast, but are limited in 

 production, little being left for export after the home 

 demand has been supplied. They range from medium 

 to large in size, are somewhat bold in style, hard and 

 flinty in texture, pale to greenish in color, and only fairly 

 uniform, being rather imperfectly prepared, but roast and 

 c'rink well, nevertheless, yielding a light-brown liquor, 

 full in body and fairly fragrant in flavor. Increasing 

 attention is being given to coffee cultivation in Equador, 

 the produce of the new districts being of good quality. 

 The exports from Guayquil average about 1,000,000 

 pounds per annum, but in some years the crop is entirely 

 spoilt by heavy rains, the yield .being inferior in quality 

 and so low in quantity as not to suffice for local needs. 



Boliviail Coffees — Are comparatively new to com- 

 merce and bid fair to become popular sorts in time, 



