COFFEE 105 



Washing. This is the next process the Coffee 

 undergoes. Plenty of water must be used, and 

 the operation thoroughly carried out. A test of 

 cleanliness is easily made by taking a handful of 

 washed Coffee, and noting if it shows any traces of 

 sliminess. If it does, either the washing or the 

 fermentation is incomplete. 



Drying. Immediately after washing the dry- 

 ing can be commenced. This is the longest 

 process in the preparation of the Coffee. For sun- 

 drying about 10 full days' sunshine is necessary, 

 and as it is the rainy season when our crop ripens, 

 the drying often occupies weeks. Hot-air driers 

 are made which will completely dry the Coffee in 

 24 hours. For sun-drying, trays should be made 

 of J-inch woven wire which is sold for the purpose. 

 The trays should be 6 ft. by 3 ft., and 3 in. deep. 

 Only about 1 in. deep of Coffee should be put in 

 each tray, and it should be repeatedly stirred to 

 allow of regular drying. The trays should not be 

 put on the ground, but supported on a frame-work 

 two or three feet high. This will assist the 

 drying by allowing a circulation of air under the 

 trays. It should be noted that quick drying is 

 essential to secure good bright-coloured Coffee. 



