CHAPTER X. 



PULPING. 



THE receiving tank is in direct communica- 

 tion with the pulper or pulpers by means of a 

 main channel, and as many branches as there 

 may be pulpers. The tank has to be rilled with 

 water up to the sluice gate of the channel to the 

 pulpers. This sluice gate is generally open 

 when half of the total quantity of the coffee has 

 been deposited in the tank, the pulpers being 

 then set in motion. 



Pulping is one of the most important opera- 

 tions in the curing of the coffee. The cherries 

 should be pulped the same day they are 

 gathered, and it will be found that by doing 

 so the coffee will be better pulped, and when 

 husking the parchment the silver skin will not 

 have the tendency to adhere to the beans. It 

 is in trying to remove the silver skin from some 

 coffees when husking that unnecessary pressure 

 is used, whereby the coffee gets overheated, and 

 the appearance of the beans is damaged. A 

 point which I would like to emphasise with 



