RAW OR GREEN COFFEES. 2OI 



Javas Are generally either substituted, mixed, 

 sweated or colored artificially. In the first case any 

 large, whitish, yellowish or brownish variety, such as 

 Maracaibo, Savanilla and Santos is used for the purpose 

 or mixed with it in the natural state, and can only be 

 detected by a familiar knowledge of the genuine bean. 

 The lower and paler grades of Java, such as Lahats and 

 Maccassars are usually "colored" or "sweated" for 

 the purpose of imparting an aged appearance or the so 

 much desired brown color, other spongy-bean coffees 

 that easily absorb, and retain the coloring matter being 

 frequently subjected to the same processes. While the 

 higher grades are more often substituted one for the 

 .other by changing the mats, such as replacing a Preanger 

 with a Timour, an Ankola with Padang or Singapore. 

 When .simply colored as before described the washing 

 it with a little water nd rubbing with a dry towel will 

 expose the cosmetic, or better still by cutting the sus- 

 pected bean open with a sharp pocket-knife, examining 

 it through ; if not of the same color to the core it 

 is undoubtedly doctored. Another method, when the 

 coffee is mixed with Savanilla or other light bean coffee, is 

 to place a sample of the suspected coffee on top a vessel 

 of water, in which case the hard, solid-bean Java will sink 

 to the bottom and the light-bean substitute float on top. 

 " Sweated " Javas are browned by placing any fair- 

 sized, light-colored variety such as Lahat, Maccassar,. 

 ordinary Jamaica or Savanilla in a zinc or iron-lined 

 .room or case surrounded on all sides by pipes, through 

 which steam passes and subjecting them to an intense 

 heat, the process causing the whatever little volatile oil 

 this class of coffee contains to exude and impart a 

 dark, muddy-red color to the beans. This sophistication 

 is best detected by the unnatural, repulsively reddish 



