| | | Xolhuitz, d |are washed and
| | |Pochuta |may be
| | | Malacatan, d|classified as
| | |San Marcos, d |follows:
| | |Chuva, d |1. Small flinty
| | |Escuintla, d |bean, extremely
| | |San Vincente, d|acid and flavory,
| | |Pacaya, d |produced in the
| | |Moran, d |highest altitudes
| | |Amatitlan, d |of the Antigua,
| | |Palmar, d |Moran, and
| | |Motagua, d |Amatitlan
| | | |districts.
| | | |2. Waxy, bluish
| | | |bean, flinty,
| | | |but large roast;
| | | |heavy body with
| | | |fine acidity.
| | | |Produced in the
| | | |mountainous
| | | |regions of the
| | | |Coban, Costa
| | | |Cuca, Tumbador,
| | | |and Chuva
| | | |districts.
| | |3. Waxy, bluish bean, handsome
| | |uniform roast, heavy-bodied but
| | |non-acid coffees produced in
| | |almost every district of the
| | |republic at an altiture of from
| | |2,000 to 3,000 feet.
| | |
| | |4. Stylish, green bean,
| | |handsome large uni