Dr. A. Schulte im Hofe 127 



to act on the washed and partially dried beans 

 at a temperature of between 40 and 45 C. 

 (104 to 113 F.). The result of these experi- 

 ments was as previously mentioned. It some- 

 times happened that some of the beans only 

 showed white spots, which grew larger if the 

 beans were left standing. In isolated cases 1 

 came across such spots on fully cured coffee 

 that had been stored for some time on the 

 plantation. The yellowish-white colour of the 

 coffee, as well as the white spots on the 

 isolated beans, were caused by acidification. 



If non-acidified, partially dried beans were 

 kept for some time at a temperature of 40 

 to 45 C. (104 to 113 F.), a sufficient amount 

 of air being allowed to reach them, the 

 yellowish-white colour of the freshly gathered 

 beans turned into a greenish-grey fairly rapidly, 

 and this colour remained. In treating coffee, 

 therefore, care should be taken that no acid 

 can penetrate into the kernels or cotyledons of 

 the beans, which is enclosed in a parchment- 

 like skin. 



On plantations fitted with modern machinery 

 the method of procedure is as -follows: By a 

 mechanical contrivance the parchment covering 

 the coffee beans is separated from the fruit, 

 and the beans are then fermented and washed. 

 This fermentation facilitates the removal of 

 the remaining slimy fruit pulp, and thereby 

 renders the parchment-like skin more permeable 

 to air. Should acid fermentation take place, 



