ngly, 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 principal plantations lie. La Guaira
coffee includes that produced in the vicinity of Caracas and Cumana.

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 Cumana coffees are valued just below Caracas. They
are grown at a lower altitude, 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 "cocktail shaker." C.H. Stewart[324] solemnly asserts that "Barky"
can do the "shimmy" when lying at anchor in quiet waters.

[Illustration: MARACAIBO BEANS--ROASTED]

Merida and Tachira coffees are considered the best of the Maracaibo
grades, Tovars and Trujillos being classed as lower in trade value.
Though Cucuta coffee is grown in the Colombian district of that name, it
is largely shipped through Maracaibo; and hence is classed among the
Maracaibo types. It ranks with Meridas and fine grade Boconos, and
somewhat resembles the Java bean in form and roast, but is decidedly
different in the cup. Washed Cucutas are noted for their large size,
roughness, and waxy color. They make a good-appearing roast, splitting
open, and showing irregular white centers. New-crop beans are sometimes
sharply acid, though they mellow with age and gain in body.

Until recent years, Tachira coffee was always sold as Cucuta; but now
there is a tendency to ship it under the name Tachira-Venezuela, while
true Cucuta is marked Cucut