Other lesser types are Cauca, Ocana, etc.
Colombia coffees are also commercially known as "Savanillas." The two best types of Venezuela coffee are Maracaibo and La Guayra.
Maracaibos are divided into several varieties, among them Cucuta, Merida, Boco no, Tovar and Trujillo ( the lowest), graded as Washed (the best), Prime to Choice, Fair to Good, Ordinary, etc.
Both the Cucuta and the Merida in good seasons often equal the finest coffees grown anywhere. The beans are large, round and solid, rich-yellow in appearance and making liquor of full ripe flavor.
The other three varieties mentioned are generally smaller and unattractive in appearance and their liquor is light, but they are useful for blending, as their flavor is usually pleasant.
La Guayra coffees are best known by the Caracas, Porto-Cabello and Coro types. Choice "Washed" Caracas is an exceptionally fine coffee—rich, heavy and fragrant. The bean is large and bluish.
"Milled" Caracas makes only fair liquor. The bean is yellowish and medium size.
"Porto-Cabello" and "Coro" coffees, also largely consumed, vary in the bean from medium to small and from dark to pale green. They are classed as a mild coffee, but their liquor develops good strength as well as flavor.
Among other varieties largely exported are Carupano and _4 ngostura.
The finest Central America coffee is generally that from Guatemala, where culti vation is conducted on the most modern lines. The best known type is the "Cohan," a large shapely blue bean producing a fine aromatic liquor.
Next in importance is the output of Costa Rica. The raw bean averages large and handsome and roasts to very good advantage, but the bulk of the best grades goes to Europe, and many shipments of the lower qualities sent to the United States give a liquor somewhat bitter and not very desirable.
The Salvador bean is generally of medium size and, in the best grades, is well developed, heavy and greyish-yellow. The liquor is fairly strong, but of only moderate flavor. The poorer grades are very uneven and broken and the liquor weak.
Nicaragua coffee closely resembles the medium grade of Salvador.
Honduras produces a yellow heavy bean of attractive appearance. The liquor is smooth and pleasing but rather weak and frequently marked with a cocoa odor. Panama has not yet established any high records, but the quality of the product has been considerably improved in recent years.
Mexican coffee is roughly divided into "Washed" and "Unwashed," the former being the choicer. The bulk of the export formerly went to France, but the United States receipts have grown largely during recent years.
The two "fanciest" types of Mexican beans are the Tepic and Caracolillo, the latter being generally known here as "Mexican Pea-berry." Tepic, formerly known as "Mexican Mocha," is said to be grown from a later introduction of the Arabian shrub, so carefully cultivated that some judges consider the product fully equal in quality to that of the parent plant. The bean is small, hard and of steel-blue color, making a creamy, aromatic liquor. Very little of this variety is exported, local consumers taking nearly all the crop.
Caracolillo is a variety almost unique. As already noted, "Pea-Berries" are found to some extent in all coffee-bean crops, but the shrubs from which the Caracolillo product is obtained bear it almost exclusively.
After these two special types, which do not affect the general market, come Oaxaca, Cordoba, Coatepec, Colima, etc.
The Oaxaca (pronounced Wah-har-kar) bean is large and well developed, blue in color when new, but becoming whiter as it ages. The liquor is strong, rich and fragrant.
Cordoba is sometimes styled "Mexican Jack." The bean is large and yellow and the liquor rich and full, resembling a fine Maracaibo or a medium fine "Java." The Coatepec bean is large, well developed and more acid than the preceding types. Colima is a medium-sized bean, flat, fairly well developed and with liquor pleasing in flavor and moderately rich.
Small quantities come also from •Ttcopan and several other lowland districts, but the quality is generally inferior.