CHAPTER XV. 

 HULLING DRY CHERRY COFFEE. 



BOTH Monsieur Smout and Senor Okrassa 

 have designed a huller. The former's principle 

 is based on the disc system, and the latter 's on 

 the cylindrical system. Both the machines 

 require very little power, and their respective 

 capacities are very large. These machines can 

 also be used for effectually preparing the 

 parchment coffee before the polishing opera- 

 tion. There are no weights or complicated 

 pieces in these machines; both are simple in 

 the extreme. It is worthy of note that the 

 wearing parts of the Okrassa Huller can be 

 sent to a planter by parcel post. 



In the Smout Huller the hulling takes place 

 between a rotating disc and the casing of the 

 machine. Both the fixed and the rotating 

 surfaces are furrowed, and the rotating disc is 

 adjustable to suit the various varieties of coffee, 

 i.e., Arabian, Robusta, and Liberian. 



In the Okrassa machine the hulling takes 

 place between the rotary drum, which is 

 covered with a steel plate punched with vertical 

 bulbs, and the hulling chilled iron plate, with 

 pyramidal teeth cast on the plate. This plate 



