112 COFFEE 



Ecuador : — Guayaquil. 



Guayaquil is the name of the port, and is the term used to desig- 

 nate all Ecuadorian coffees. They are of a good grade. 



Bolivia : — Yungas. 



Yungas coffee of Bolivia is excellent in appearance and quality 

 and rivals Mocha. Other districts producing coffee are Caupalican, 

 Espiritu Santo, and Valle Grande. 



Peru: — Carabaya, Huanuco, Choquisongo, Chanchamayo. 



Peruvian coffees are of a very good grade and quality and are 

 known by the district name in which they are grown. 



Venezuela: — Maracaibo, La Guayra. 



Maracaibo coffees are graded, when washed, into several varieties 

 known as Cucuta, Merida, Bocono, Tovar, San Cristobal, and Tru- 

 jillo (the least desirable). The first two named are excellent 

 coffees; beans large, round, solid; color rich yellow; liquor choice. 



La Guayras are likewise separated into types known as Caracas, 

 Porto-Cabello, and Coro: 



Washed Caracas — Beans large; color bluish; excellent grade. 



Milled Caracas — Beans medium ; color yellowish. 



Porto-Cabello and Coro — Beans small to medium; color dark to 

 light green. 



Minor Venezuelan types are Carupano and Angostura. 



Central America: — Guatemala, Costa Rica, Salvador. 



I have listed these types in the order of their excellence: 



Guatemala — "Coban" is the best grade, — beans large, shapely; 

 color blue. 



Costa Rica — Beans large, handsome. 



Salvador — Beans medium, well developed, heavy; color greyish 

 yellow. The principle production of El Salvador is coffee. Three 

 classes are recognized according to the following terms: 



1. Cojulpeque — grown in a very temperate climate; moist soil; 

 quality excellent. 



2. Ahuachapam — grown in a moderately warm climate; quality 

 very good. 



