60 The Fermentation of Cacao 



The preparation of coffee for market requires 

 the following manipulations : 



(1) Pulping to secure removal of the skin 

 with the adhering tissue. 



(2) Fermentation to separate the slimy layer 

 from the parchment envelope. 



(3) Washing away the loosened slime. 



(4) Drying the envelope around the seeds, 

 to prepare for and obtain the brittleness neces- 

 sary for the next operation. 



(5) Hulling or milling, consisting in the 

 removal of the parchment envelope, with 

 subsequent subjection to a fan to blow away 

 particles of parchment envelope and silver 

 skin. 



The entire fruit is often called "cherry " 

 from the similarity of form and colour. The 

 expression "pulped coffee" signifies seeds in 

 the parchment envelope with slimy layer. 

 "Coffee in parchment" means the product 

 after pulping, fermenting, and drying. The 

 " bean " means the seeds deprived of parch- 

 ment and silver skin. 



Fruits of red or yellow colour should be 

 picked for pulping, as only such furnish seeds 

 of the desired bluish-green colour. Green 

 unripened fruit containing a hard pulp and 

 little or no sugar should be excluded, but such 

 fruit cannot be entirely avoided, since some 

 unripened seeds will drop off in gathering the 

 ripened ones. 



The fruits are well moistened with water 



