THE BRAZILIAN COFFEE COUNTRY 
laborers to spread this coffee out, to 
gather that coffee into heaps, to give this 
coffee another three or four hours of 
sunshine, to take that coffee from the 
terreiros to the warehouse. Each lot of 
coffee on each separate division of the 
drying grounds really requires and re- 
ceives special .treatment. 
It is an extremely interesting sight, 
during harvest time, to watch the laborers 
on the drying grounds, constantly mov- 
ing about from place to place, spreading 
out or gathering up the coffee, and at 
night piling it up into heaps, which, if 
necessary in order to protect them from 
rain or wind, are covered over with can- 
vas. 
The duration of the drying stage 
naturally varies greatly, from a few 
hours to many days, and depends to a 
large extent upon weather conditions. 
Coffee which has not been pulped takes 
much longer to dry. Thus far, in Brazil, 
Photo by Robert DeC. Ward 
TRACK FROM DRYING GROUNDS TO MACHINERY HOUSE: FAZENDA SANTA VERIDIANA, 
SAO PAULO, BRAZIL 
there has been little resort to artificial 
drying, most of the growers prefer- 
ring outdoor drying. With such winter 
weather as prevailed during the drying 
season of 1910, when the present writer 
was in Brazil, there is surely no need of 
any artificial drying. 
REMOVING THE INNER SHELLS 
The drying completed, the coffee beans 
which have been pulped are still inclosed 
in their inner and outer skins, or cover- 
ings, which are now dry and brittle. The 
next step is to remove these two en- 
velopes. To accomplish this result with- 
out injuring the bean inside is the object 
of the ingenious and expensive machin- 
ery through which the coffee passes after 
leaving the terreiros and before it 1s 
finally packed in bags for shipment from 
the fazenda to Santos. "Throughout this 
last stage in the preparation of coffee 
there are many different methods in use 
