COFFEE VABIETIES IN PORTO RICO. 25 
have many points in common with the Robusta group, it is thought 
that they are made up chiefly of hybrids of C. congensis with mem- 
bers of the Robusta group, and as such they are included here. 
(PL XI, fig. 2.) Seed of both lots was received in December, 1915, 
and 30 trees of each were set in the field in August, 1917. In the 
first lot there is a wide variation between individuals. Detached 
leaves of some trees would readily pass as foliage of Arabian coffee, 
while those of others resemble the Robusta type more than the 
Arabian. In leaf dimensions, individuals may vary from 5 to 6 
inches long by 2 to 2£ inches broad on branches having 2-inch 
internodes, to others 8 to 8-J inches long by 3 to 3^ inches broad at 
nodes more widely spaced. On the whole, the foliage may be con- 
sidered as intermediate in size between that of the two groups. The 
young branches point upward. The cherry is either striped or solid 
in color, flattened, and like the Arabian is borne on a longer pedicel 
than is true of Robusta. 
The second lot, C. congensis var. chalotii, resembles more closely 
the Robusta type, with larger leaves 7 to 9 inches long by 3 to 4 
inches wide, and cherries that are borne on shorter pedicels. The 
yield of the two lots is given in Table 6. The first lot, in comparison 
with the general plantings of Robusta, has been fairly productive. 
C. congensis hybrids ripen in the same season as does the Robusta 
group, which they resemble in size and appearance of cherry, reduc- 
tion in weight, closely adhering brownish silver skin, and bean. 
Four counts showed between 612 and 666 cherries, with an average 
of 638 cherries, per liter. The skin of the cherries is thin, and the 
beans are the smallest of this group. An almud of fresh cherries 
weighed 29 pounds 1 ounce, which, after being dried, gave 7 pounds 
of cleaned coffee beans, a reduction in weight in the ratio of 4.2 to 1. 
SUMMARY. 
In both area under cultivation and value as an agricultural export, 
coffee holds second place in Porto Rico. 
Porto Rican coffee is of the Arabian type. It is highly esteemed 
in Europe, but is little known in the United States. It is com- 
paratively low in caffein content. 
No distinct varieties of coffee are recognized in Porto Rico, but 
that produced at the higher altitudes is considered better and sells 
at a higher price than does coffee grown nearer sea level. 
The experiment station has imported and tested numerous varieties 
from other coffee growing countries. Some of these are indistin- 
guishable from the Porto Rican, and the distinctive flavor for which 
they are known seems to be modified by the change in environment, 
while others differ essentially from the Porto Rican. 
The ripening season for the different varieties includes every 
month in the year. Some plantations suffer heavy losses through 
inability to secure sufficient coffee pickers at the season of heaviest 
ripening. The planting of varieties which do not mature their 
main crops simultaneously would help this labor shortage. If sun- 
drying is practiced, varieties maturing in the dry season offer an ad- 
vantage over those ripening in the season of heavy rains. Of the 
coffees tested, three members of the Arabian group — Columnaris, 
Maragogipe, and San Ram6n — mature considerably later than does 
83926—24 3 
