104 PLANTING IN UGANDA 



and run at the correct speed, that the Coffee be 

 freshly picked, and that abundant water be used 

 to run through the machine with the Coffee. Even 

 then a certain amount of pulp will be found 

 amongst the beans, and to a small extent this can- 

 not be avoided. The pulp can be picked out by 

 hand, or it can be winnowed out when the Coffee 

 is dry. 



Fermenting. Newly pulped Coffee is covered 

 with a thick, slimy, sugary substance which is 

 difficult to remove at this stage. If dried in this 

 state the parchment would be dirty in appearance, 

 sticky, and dry very much slower. This coating is 

 easily washed off after the sugar has been acted 

 upon by fermentation. It should be noted that 

 this is the sole object of fermentation. There is, 

 in the process, no intention of altering the flavour 

 of the bean; the object is merely to clean it. 



Fermentation is accomplished by running the 

 Coffee into tanks from the pulper, and allowing it 

 to stand there until the process is complete. This 

 takes in Uganda about twelve hours. Water can 

 be added to the Coffee in the tanks, but it is not 

 necessary as the beans are wet enough to ferment 

 without it. 



