PART 71. 
variety would be selected for preference. Our experience here 
coincides with the rule carried out in Central America, namely, that 
the bronze tipped coffee is established in the Highlands owing to its 
hardiness and resistance to cold and Mocha, or Bourbon as it is called 
there, is planted in the lowlands. In the early days of pioneering in 
the Colony, coffee was coffee, regardless of type, and so Mocha by 
force of circumstances became the predominant variety in so much 
as over 909 of the coffee plantations are established with this variety. 
In this connection one is faced with a big question, whether the 
liquoring qualities of ‘‘ Kenya ’’ coffee would have been better had a 
good strain of bronze tipped coffee been established generally 
throughout the Highlands instead of Mocha. What we do know, is 
that the liquoring quality of ‘“ Kenya ”’ coffee ranks amongst the most 
popular on the British and Continental markets. It has become very 
popular as a high-grade mild coffee, and commands a high price. Let 
it be suggested that ‘“ Mysore >’ and ‘“ Blue Mountain,” grown in 
this Colony, will not produce as good liquoring qualities as *“ Mocha 
for purposes of discussion in regard to growing the former two at the 
higher altitudes. I am inclined to the view that it is better for 
planters to go in for the hardier trees, although the quality of the 
crop might not be better with less bearing propensities, than for the 
more delicate types. I have, however, no reason to suppose that the 
liquoring qualities of Blue Mountain and Mysore, will not be equally 
as good. 
The Empire consumption of coffee is far greater than Empire 
production. There are many regions in Africa not yet studied for the 
purpose of growing this crop, and there might be many regions not 
much thought of at present, which might be found to have vast 
possibilities in which the type, variety or species of coffee used, might 
play an important part. Other coffees under trial in the Colony are 
known as ‘‘ Jackson's Hybrid >’ and ‘‘ Kent’s arabica,”’ which were 
imported from India. They have not been here long enough for me 
to give any definite information as to their suitability or behaviour. 
Another coffee which grows in the Highlands is the indigenous Nandi 
coffee, which grows wild in the forests. This species is known as 
Coffea eugenioides, which is of botanical interest only. Attempts have 
been made to cultivate this species without success. =~ When grown 
under conditions different from its natural habitat, it bushes and 
produces no crop, at its best it is but a poor yielder. This coffee was 
once boosted by some anti-caffeine cranks, who recommended it as the 
beverage to drink in preference to plantation coffee, because it is said 
to contain no caffeine. Coffee has long passed the stage of an 
occasional luxury to that of a daily necessity. Needless to say the 
anti-caffeine cranks’ campaign has not been successful. Professor 
Prescott states that ‘‘ Coffee is very similar to other foods and drinks 
so far as it agrees with some people and not with others. It would 
appear that the presence of caffeine is the foundation of its uncertain 
popularity, but it is of interest to note that the average cup of strong, 
pure coffee contains about 1} to 1} grains. In the ordinary person 
this quantity is just enough to slightly accelerate the heart beats, to 
stimulate the circulation, and to clear the brain. Caffeine does not 
have depressing after-effects.” 
The next species to be discussed is coffea robusta, which is not 
grown in this colony, but is of interest as it is indigenous in Uganda 
50