I "^6 BRAZILIAN COFFEES. 



bamboo being placed underneath the trees, the berries 

 that fail to fall into this being carefully swept up from 

 the clean, smooth ground and emptied into it until filled, 

 when it is carried to a point convenient to the roadside 

 and emptied in piles, from which the coffee is afterwards 

 hauled in ox-carts to a large building known as the 

 terreiro or drying-yard. Picking commences in April, 

 and is continued almost uninterruptedly until November, 

 and after the coffee is gathered it is carted just as it 

 comes from the plantations, mixed with leaves, stalks 

 and stones to the drying-house and spread out on the 

 terraces, large smooth, concrete pavements, to dry in the 

 sun until the berries become black and crisp, after which 

 they are "hulled" or cleaned by one of two methods: 

 one the old or " Monjola process," and the other the 

 new or " Despolpodor" process. 



Brazilian coffees are known to commerce as Bahia, 

 Ceara, Capatinea, Rios, Santos and Maragogipi. 



Bahia — Is a small, uneven greenish bean, very inferior 

 in style and appearance, usually " stemmy " and stony 

 and thickly interspersed with black or immature beans, 

 and is usually branded " S " or " S S." The roast is 

 poor, irregular and quakery, the liquor thin and grassy 

 or unripe in flavor. 



Ceara — Resembles Bahia somewhat in general char- 

 acter, being poorly prepared and very unsightly in the 

 natural state, the body and flavor being still more inferior. 



Capatinea — Grown in the province of Espiritu Santo, 

 but also known to trade as " Victoria " from the port of 

 shipment, is a large whitish, soft and flabby bean 

 coffee, quakery in the roast and watery and flavorless in 

 the cup. 



