All About Coffee Part 64

[Ill.u.s.tration: BOURBON SANTOS BEANS--ROASTED]

All Rio coffee is described by the name Rio; but the American trade recognizes eight different grades, designated by numerals from one to eight. These grades are determined by standards adopted by the New York Coffee and Sugar Exchange, and are cla.s.sified by the number of imperfections found in the chops exported. No. 1 Rio contains no imperfections, such as black beans, sh.e.l.ls, stones, broken beans, pods or immature beans ("quakers"). Such a chop is rarely found. No. 2 has six imperfections. No. 3 has thirteen. No. 4 has twenty-nine, No. 5 has sixty, No. 6 has one hundred and ten, No. 7 has two hundred, and No. 8 has about four hundred, although on the Exchange these last two are graded by standard types.

[Ill.u.s.tration: FLAT AND BOURBON SANTOS BEANS--ROASTED]

VICTORIAS. Up to about the year 1917, Victoria coffees were held in even less favor by American traders than were Rios. As a rule the bean was large and punky, of a dark brown or dingy color, and its flavor was described as muddy. Then, the coffee growers began to introduce modern machinery for handling the crops, with the result that the character of the produce has been much improved, and the demand for it has been steadily growing. Many roasters who formerly used Rios straight for their lower grades, have changed to Victorias, not only to improve the appearance of the roast, but to soften the harsh drinking qualities of the low-grade Rios.

[Ill.u.s.tration: RIO BEANS--ROASTED]

BAHIAS. Until recent years Bahia coffee has been decidedly unpopular in the United States, largely because of its peculiar smoky flavor, due to drying the coffee by means of wood fires, instead of by the usual sun method. This practise has been abandoned; Bahia coffee has shown a marked improvement in quality; and importations into the United States have increased. The Bahia coffee produced in the Chapada district is considered to be the best of the group. The bean is light-colored and of fair size. Other types are Caravella and Nazareth, both of which are below the standards demanded by the majority of the American trade.

[Ill.u.s.tration: _Coffee Map

of

So Paulo, Mins, and Rio_]

MARAGOGIPE. This is a variety of _Coffea arabica_ first observed growing near the town of Maragogipe on All Saints Bay, county of Maragogipe, Bahia, Brazil, where it is called _Coffea indigena_. The green bean is of huge size, and varies in color from green to dingy brown. It is the largest of all coffee beans, and makes an elephantine roast, free from quakers, but woody and generally disagreeable in the cup. However, Dr. P.J.S. Cramer of the Netherlands government's experimental garden in Bangelan, Java, regards it very highly, referring to it as "the finest coffee known", and as having "a highly developed, splendid flavor." This coffee is now found in practically all the producing countries, and shows the characteristics of the other coffees produced in the same soil.

_The Characteristics of Mild Coffees_

Among the Mild coffees there is a much greater variation in characteristics than is found among the Brazilian growths. This is due to the differences in climate, alt.i.tude, and soil, as well as in the cultural, processing, storage, and transportation methods employed in the widely separated countries in which Milds are produced.

Mild coffees generally have more body, more acidity, and a much finer aroma than Brazils; and from the standpoint of quality they are far more desirable in the cup. As a rule they have also better appearance, or "style", both in the green and in the roast, due to the fact that greater care is exercised in picking and preparing the higher grades.

Milds are important for blending purposes, most of them possessing distinctive individual characteristics, which increase their value as blending coffees.

_Not All Coffees Improve with Age_

Although it has long been held that green coffee improves with age, and there is little doubt that this is true in so far as roasting merits are concerned; the question has been raised among coffee experts as to whether age improves the drinking qualities of all coffees alike.

Rio coffees should improve with age, as they are naturally strong and earthy. Age might be expected to soften and to mellow them and others having like characteristics. If, however, the coffee is mild in cup quality in the first instance, then it may be asked if age does not weaken it so that in time it must become quite insipid. Several years ago, a New York coffee expert pointed out that this was what happened to Santos coffees. The new crop, he said, was always a more pleasant and enjoyable drink than the old crop, because it was a more p.r.o.nounced mild coffee in the cup.

MEXICANS. Considering those coffees grown nearest the American market first, we come to the coffees of Mexico. All coffees grown in this republic are known as Mexicans. They are further divided according to the states and districts in which they are produced, and as to whether they are prepared according to the wet or the dry method. The types best known in the American market are Coatepec, Huatusco, Orizaba, Cordoba, Oaxaca, and Jalapa. The lesser known are the Uruapan, Michoacan, Colima, Chiapas, Triunfo, Tapachula, Sierra, Tabasco, Tampico, and Coatzacoalcos. Some of these are rarely seen in the markets of the United States.

The coffee most cultivated in Mexico is supposed to have come from Mocha seed. Of this species is the Oaxaca coffee, which is valued because of its sharp acidity and excellent flavor, two qualities that make it desirable for blending. The bean of the Sierra Oaxaca (common unwashed) is not large, nor is the appearance stylish. The Pluma Oaxaca (washed) coffee, however, is a fancy bean and good for blending purposes.

Coatepec coffees are among the finest grown in Mexico, and take rank with the world's best grades. They are quite acidy, but have a desirable flavor; and when blended with coffees like Bourbon Santos, make a satisfactory cup.

The Orizaba, Huatusco, and Jalapa growths resemble Coatepecs, of which they are neighbors in the state of Vera Cruz. They are thin in body but are stylish roasters, and have a good cup qualities. As a cla.s.s they do not possess the heavy body and acidity of genuine Coatepecs. Some Huatuscos are exceptions. Orizaba is superior to Jalapa. Chiapas and Tapachula coffees are generally more like Guatemalan growths than any others produced in Mexico, which is natural in view of the proximity of the districts to the northern boundary of Guatemala. The Sierra, Tampico, Tabasco, and Coatzacoalcos coffees are uncertain in quality; mostly they are low grade, some of them frequently possessing a groundy, flat, or Rioy flavor.

[Ill.u.s.tration: _Mild Coffee Map--No. 1_

_Showing the Mild Coffee-Producing Countries of the Western Hemisphere_

Copyright 1922 by The Tea and Coffee Trade Journal Co.]

Cordoba coffees lack the acidity and tang of the Oaxacas, but make a handsome roast. They are considered too neutral to form the basis of a blend, but can be used to balance the tang of other grades.

CENTRAL AMERICANS. Central American coffee is the general trade name applied to the growths produced in Guatemala, Honduras, Salvador, Nicaragua, Costa Rica, and Panama, the countries comprising Central America.

GUATEMALA. This country sends the largest quant.i.ty to the United States, and also produces the best average grades of the Central American districts. Guatemalas are mostly washed and are very stylish. The bean has a waxy, bluish color. It splits open when roasting and shows a white center. Low-grown Guatemalas are thin in the cup, but the coffees grown in the mountainous districts of Coban and Antigua are quite acidy and heavy in body. Some Cobans border on bitterness because of the extreme acidity. The Antiguas are medium, flinty beans; while Cobans are larger.

Both grades are spicy and aromatic in the cup, and are particularly good blenders. Properly roasted to a light cinnamon color, and blended with a high-grade combination, Cobans make one of the most serviceable coffees on the American market.

Guatemalas are generally cla.s.sified as noted in the Complete Reference Table.

[Ill.u.s.tration: MEXICAN BEANS--ROASTED]

[Ill.u.s.tration: GUATEMALA BEANS--ROASTED]

HONDURAS. While the upland coffee of Honduras is of good quality, the general run of the country's production seldom brings as high a price as Santos of equal grade. Nearly all Honduras coffee consists of small, round berries, bluish green in color. Very little of this growth comes to the United States; the bulk of the exports going to Europe, where it commands a high price, especially in France.

SALVADOR. Salvador coffee is inferior to Guatemala's product, grade for grade. Only a small proportion is washed; and the bulk of the crops is "naturals"; that is, unwashed. The bean is large and of fair average roast. The washed grades are fancy roasters, with very thin cup. The largest part of the production goes to Europe; some twenty-five percent of the exports are brought into the United States through San Francisco.

NICARAGUA. The ordinary run of Nicaragua coffee (the naturals) is looked upon in the United States as being of low quality, though the washed coffees from the Matagalpa district have plenty of acid in the cup and usually are fine roasters. Matagalpa beans are large and blue-tinged.

Germany, Great Britain, and France take about all the Honduras coffee exported, only about six percent of the total coming to the United States. These coffees are described more in detail in the Complete Reference Table.

COSTA RICA. Good grades of Costa Rican coffee, such as are grown in the Cartago, San Jose, Alajuela, and Grecia districts at high alt.i.tudes, are highly esteemed by blenders. They are characterized by their fine flavor, rich body, and sharp acidity. It is frequently declared that some of these coffees are often acidy enough to sour cream if used straight. Due to careless methods of handling, sour or "hidey" beans are sometimes found in chops of Costa Ricans from the lowlands.

PANAMA. Panama grows coffee only for domestic use, and consequently it is little known in foreign markets. The bean is of average size and tends toward green in color. In the cup it has a heavy body and a strong flavor. The coffee grown in Boquette Valley is considered to be of fine quality, due no doubt to the care given in cultivation by the American and English planters there.

_South America_

COLOMBIANS. Colombia produces some of the world's finest coffees, of which the best known are Medellins, Manizales, Bogotas, Bucaramangas, Tolimas, and Cucutas. Old-crop Colombians of the higher grades, when mellowed with age, have many of the characteristics of the best East Indian coffees, and in style and cup are difficult to distinguish from the Mandhelings and the Ankolas of Sumatra. Such coffees are scarce on the American market, practically all the s.h.i.+pments coming to the United States being new crop and lacking some of the qualities of the mellowed beans. Compared with Santos coffee, good grade Colombians give one-fourth more liquor to a given strength with better flavor and aroma.

They are cla.s.sed and graded as noted in the Complete Reference Table.

Medellins are a fancy mountain-grown coffee, and are esteemed for their good qualities. The beans vary in size, and the color ranges from light to dark green, making a rather rough roast. In the cup they have a fine, rich, distinctive flavor, and in the American grading are regarded as the best of the Colombian commercial growths.

Manizales rank next to Medellins, and have nearly the same characteristics.

[Ill.u.s.tration: BOGOTA (COLOMBIA) BEANS--ROASTED]

Bogotas of good grade are noted for their acidity, body, and flavor.

When the acidity is tempered with age, the coffee can be drunk "straight" which can not be done with many other growths. The Bogota green bean ranges from a blue-green bean to a fancy yellow. It is long, and generally has a sharp turn in one end of the center stripe. It is a smooth roaster, and has a rich mellow flavor.

Bucaramangas, grown in the district of that name, are regarded favorably in the American markets as good commercial coffees for blending purposes; the naturals have heavy body, but lack acidity and decided flavor, and are much used to give "back-bone" to blends. The fancies sometimes push the superior East Indian growths hard for first place.

Tolimas are considered a good grade average coffee, and are characterized by a fair-sized bean, attractive style, and good cup quality.

Cucuta coffees, though grown in Colombia, are generally cla.s.sified among the Maracaibos of Venezuela, because they are mostly s.h.i.+pped from that port. They are described, accordingly, with the Venezuelan coffees.

VENEZUELA. The coffees of Venezuela are generally grouped under the heads of Caracas, Puerto Cabello, and Maracaibo, the names of the ports through which they are exported. Each group is further subdivided by the names of the districts in which the princ.i.p.al plantations lie. La Guaira coffee includes that produced in the vicinity of Caracas and c.u.mana.

Caracas coffee is one of the best known in the American market. The washed Caracas is in steady demand in France and Spain. The bean is bluish in color, somewhat short, and of a uniform size. The liquor has a rather light body. Some light-blue washed Caracas coffees are very desirable, and have a peculiar flavor that is quite pleasant to the educated palate. Caracas chops rarely hold their style for any length of time, as the owners usually are not willing to dry properly and thoroughly before milling. When, however, the price is right, American buyers will use some Caracas chops instead of Bogotas. At equal prices the latter have the preference, as they have more body in the cup.

Puerto Cabello and c.u.mana coffees are valued just below Caracas. They are grown at a lower alt.i.tude, and are somewhat inferior in flavor.

Not less than one-third of Puerto Cabello coffees come across the thirty-mile gulf to the westward from the port of Tucacas, in a little steamer called the Barquisimento, which is famous all along the coast as the "c.o.c.ktail shaker." C.H. Stewart[324] solemnly a.s.serts that "Barky"