tSi OTHER VARIETIES. 



the nourishment of the investing coats, forces itself 

 against the dividing membranes and encountering no 

 opposition naturally develops into a larger bean, which 

 in the process of growth assumes a shape different from 

 that of the regular or " flat bean " of commerce. 



Cherry-dried Coffee — Is a term applied in the East 

 to coffees cured by the old or sun-dried process. After 

 the berries have been harvested they are spread out on 

 " patios " or terraces exposed to the sun's rays for a period 

 covering from six to eight weeks, or until they are 

 thoroughly dried, before being pulped and hulled. Mean- 

 while they are raked and turned over once a day during 

 the drying period, in order to prevent heating and fer- 

 mentation, and at night heaped up and covered over with 

 matting or other material to protect them in case of rain, 

 and from the heavy dews, until the process is completed, 

 after which they are pulped and hulled by crushing in a 

 mill. 



Washed Coffees — Are so termed from being pre- 

 pared by the new or West India process, by which the 

 coffee is pulped immediately after being picked, the 

 berries being placed in a large vat and the pulp soaked 

 off. The coffee in the parchment left in the vat is kept 

 in constant motion by agitation with a kind of rake 

 or shovel to wash it well, the water being constantly 

 changed also while the washing continues, to remove the 

 debris with which the coffee charges the water, the coffee 

 sinking, while the pulp, blighted berries and other 

 extraneous matter such as stems and leaves are floated 

 off by the water, after which the beans are again washed 

 and spread out on mats to dry. By this method the 

 coffee must be crushed the same day, otherwise it will 

 ferment and the flavor be greatly injured. 



