be obtained. It is used with practically any of the high-priced coffees
to reduce the cost of the blend. When properly made, this coffee
produces a drink that is smooth and palatable, without tang or special
character, and is suitable to the average taste. When aged, Bourbon
Santos decreases in acidity, and increases somewhat in size of bean.

The Santos coffee described as Flat Bean usually has a smooth surface,
varying in size from small to large bean, and in color from a pale
yellow to a pale green. The cup has a good and smooth body of neutral
character, and the bean can be used straight or in a blend with
practically any Mild coffee.

Another Santos growth, known in the trade as Harsh Santos, grows near
the boundary between Sao Paulo and Minas Geraes. It often has some of
the Rio characteristics, and commands a lower price than other Santos
coffees.

Some trade authorities are of the opinion that Santos coffees are an
exception to the rule that most green coffees improve with age. They
argue that careful cup-testing will reveal that a new crop Santos is to
be preferred to an old crop.

RIOS. Rio coffee is not generally liked in the United States, though in
former years it had some following even in the better trade. The demand
for all grades of Rios has been decreasing, Santos taking their place in
the United States. Rio coffee has a peculiar, rank flavor. It has a
heavy, pungent, and harsh taste which traders do not consider of value
either in straight coffee or in blends. However, its low price
recommends it to some packers, and it is often found in the cheapest
brands of package coffees and also in many compounds. In color, the bean
runs from light green to dark green; but when it is stored for any
length of time--a common practise in the past--the color changes to a
golden yellow; and the coffee is then known as golden Rio. The bean
also expands with age.

[Illustration: 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 classified by the number of
imperfections found in the chops exported. No. 1 Rio contains no
imperfections, such as black beans, shells, stones, broken beans, pods
or immature beans ("quakers"). Such a chop is rarely found. No. 2 has
six imperfections. No. 3 has thi