tic cup. It is
frequently compared with the fancy Cobans of Guatemala. The lowland
coffee is a poorer grade, and consists largely of a mixture of different
growths produced on the plains. It is a fair-sized bean, green to yellow
in the "natural", and blue-green when washed. In the cup it has a grassy
flavor, but is flat when drunk with cream. It is used chiefly as a
filler in blends, and for French roasts.

HAITI AND SANTO DOMINGO. The coffees of these two republics have like
characteristics, being grown on the same island and in about the same
climatic and soil conditions. Careless cultivation and preparation
methods are responsible for the generally poor quality of these coffees.
When properly grown and cured, they rank well with high-grade washed
varieties, and have a rich, fairly acid flavor in the cup. The bean is
blue-green, and makes a handsome roast.

GUADELOUPE. Guadeloupe coffee is distinguishable by its green, long, and
slightly thick bean, covered by a pellicle of whitish silvery color,
which separates from the bean in the roast. It has excellent cup
qualities.

MARTINIQUE. This island formerly produced a coffee closely resembling
the Guadeloupe; but no coffee is now grown there, though some Guadeloupe
growths are shipped from Martinique, and bear its name.

OTHER WEST INDIAN ISLANDS. Among the other West Indian islands
producing small quantities of coffee are Cuba, Trinidad, Dominica,
Barbados, and Curacao. The growths are generally good quality, bearing a
close resemblance to one another. In the past, Cuba produced a fine
grade; but the industry is now practically extinct.

_Asia_

ARABIA. For many generations Mocha coffee has been recognized throughout
the world as the best coffee obtainable; and until the pure food law
went into effect in the United States, other high-grade coffees were
frequently sold by American firms under the name of Mocha. Now, only
coffees grown in Arabia are entitled to that valuable trade name. They
grow in a small area in the mountainous regions of the southwestern
portion of the Arabian peninsula, in the province of Yemen, and are
known locally by the names of the districts in which they are produced.
Commercially they are graded as follows: Mocha Extra, for all extra
qualities; Mocha No. 1, consisting of only perfect berries; No. 1-A,
containing some dust, but otherwise free of imperfections; No. 2,
showing a few broken beans and quakers; No. 3, having a heavier
perc