LE akan COPEL “COUNTRY 
beans fall through, but keeping 
all beans which are not properly 
pulped moving on toward the 
lower end, where they fall into 
a second pulping machine, which 
is adjusted more finely, and are 
passed through a second sorting 
process. 
All coffee which is properly 
pulped, either by going through 
one pulper or two, is carried by 
water into brick or cement-lined 
fermentation basins, which have 
a grilled bottom, so that the 
water may escape and leave the 
coffee in the basins. 
- Here the beans are allowed to 
remain, usually between 24 and 
72 hours, according to the con- 
dition of the berries and the external 
temperature, until a slight fermentation 
has set in. The object of this fermen- 
tation is to soften and loosen any still 
adherent pulp. In these fermentation 
basins the coffee beans may be further 
manipulated in water by means of long- 
handled rakes with blunt edges; 1. e., 
washed. They are then ready for the 
drying grounds, any still remaining pulp 
and external skin being later removed in 
the hulling machines. Any coffee which, 
after going through the second pulper, is 
still not properly pulped, is seen, on ex- 
amination, to have been too green, or 
too small, or too dry to be handled by 
the pulper. All these berries, as well as 
the thoroughly pulped ripe ones, go to 
the drying grounds and go through the 
final stages, just as does the pulped 
coffee. 
The ideal arrangement of a fazenda 1s 
seen at Santa Veridiana, where running 
water does the work of transportation 
from the first stage until the beans are 
spread out on the drying grounds, the 
whole plant being laid out with this end 
in view, and the natural slope of the 
ground being utilized to the utmost. At 
this particular fazenda there is a con- 
tinuous slope from the place where the 
coffee is dumped from the sacks into the 
first canal down to the railroad tracks 
at the bottom, where the coffee beans, 
2 
Photo by Robert DeC. Ward 
CANAL FOR CARRYING COFFEE FROM MACERATION 
BASINS TO PULPING MACHINERY 
(SEE PAGE 919) 
ready for market, are placed on the cars. 
Where such an ideal arrangement is 
not possible, elevators or hand-cars are 
necessary to carry the coffee from one 
level to another. 
THE DRYING GROUNDS 
The most important and the most criti- 
cal stage in the preparation of coffee for 
the market comes when the beans, having 
had their pulp removed, are dried, in 
order that the two inner coverings may 
then be removed by friction. 
The drying grounds are prominent 
features of every fazenda. ‘They are ex- 
tended rectangular areas, paved with 
blackened tiles, or bricks, separated from 
one another by one or two rows of 
bricks, so that the various lots of coffee 
in different stages of drying may be kept 
apart, and all together forming part of 
a great, gently sloping surface inclosed 
by walls. 
To the drying grounds the pulped 
coffee is carried from the fermentation 
basins, usually by a stream of water 
which can be directed through any one 
of a number of underground channels, to- 
any part of the drying grounds. In the 
ideal arrangement of a fazenda, as at 
Santa Veridiana, water running down 
hill does all the work of carrying the 
coffee beans to the separate divisions of 
the terreiros. In other cases, as at Santa 
Cruz, there may be need of hand-cars, 
