OTHER VARIETIES. 14^ 



entirely dissipated and lost by the process, which, by 

 becoming throughly dry and seasoned, enhances its 

 value commercially, Yet color cannot always be taken 

 as an indication of age or genuineness, as much of the 

 coffee offered under the head of Brown Java at the 

 present time is nothing more than Malang and other 

 varieties " sweated," and colored by a steaming process 

 or artificially faced with a preparation of kaolin or soap- 

 stone. Again if this feature of turning brown with time, 

 were always an indication of age, it may be taken for 

 granted that " Brown Javas," possessed finer roasting and 

 drinking qualities, than the " Light " or Yellow-bean 

 varieties, but it is an acknowledged fact that this brown 

 color, even when natural, neither adds or detracts from 

 its value in the cup. Practically the demand for " Brown 

 Java" coffee is but an American caprice, enhancing its 

 commercial value from two to three cents per pound 

 beyond its intrinsic worth ; this caprice being also 

 directly responsible for the immense amount of other 

 so-called Java coffees that are annually sweated and 

 colored to imitate or counterfeit the naturally colored 

 and genuine kinds. While in Europe the yellow-colored 

 coffees are preferred to the brown, being quite as good, 

 if not superior, to them, and less liable to manipulation. 



Java coffees are packed for export in bags containing 

 one picul(i33 pounds) when intended for the European 

 markets, and in mats of one-half picul for the American, 

 the latter style being preferred in this country. In 

 the European markets they are classed as " Green," 

 " Pale- green," "Greenish" and "Extra-green" when new, 

 but as "Yellow," " Dark-yellow," " Light-brown" and 

 " Brown" when old, grading in the order named. While 

 in the United States they are generally classed as 

 "Light," "Yellow" and "Brown," according to color, the 



