Dr. Oscar Loew 



59 



Upon close examination the writer concluded 

 that the aim of the "fermentation" is the 

 removal of a slimy stratum firmly adhering" to 

 the parchment envelope of the seeds. The 

 removal of this is necessary, because the drying 

 of the seed envelope would otherwise be very 

 much retarded, and because a bad flavour may 

 finally be imparted to the seeds by the partial 

 decay of the slimy stratum during the drying 

 process. The process will be explained by 



FIG. 2. Structure of coffee fruit : P,pulp ; St., slimy layer ; 

 Pa, parchment envelope ; Sa., seed with silver skin. 



examining the anatomical structure of the fruit 



(% 2). 



Just below the skin of the fruit and extend- 

 ing between the enveloped seeds is a fibrous 

 tissue containing a sweet juice. This pulp, 

 together with the skin, is easily separated by 

 mechanical means from the seeds, which are 

 enveloped in a hard parchment. Adhering to 

 this parchment is a stratum of very slimy cells, 

 the slime layer. 



