The Fermentation and Washing of Coffee 69 



found that when peeling the bluish colour 

 natural in the coffee will not be so much marked 

 as when the coffee has been fermented just the 

 necessary time. The same tank can be 

 utilised for washing the coffee if there are no 

 mechanical washers. 



This is only done for the purpose of Washing 

 separating from the parchment the saccharine Coff ee. 

 matter which has become loosened by the 

 fermenting action. 



The washing tank is filled with water up to 

 double the depth represented by the coffee alone 

 (this should be the minimum), and the coffee is 

 then stirred by an implement consisting of a 

 piece of 1-inch board 1 ft. 6 ins. long by 9 in. 

 wide, riddled with 1J in. round holes, having a 

 handle fixed in the centre. Clean water should 

 be added after say ten minutes, and while this is 

 being added the dirty water should be allowed 

 to drain off. 



Owing to the position in which some tanks 

 are built, it is not very easy to empty the tanks 

 through the bottom, and in such cases the use 

 of a hydraulic injector or pump is found to be 

 very convenient. The injectors work with a 

 head of water, and the coffee is raised to a 

 height of 25 per cent, of the fall of the water 

 to a receptacle provided with a large galvanised 



