Dr. Oscar Loew 59 
Upon close examination the writer concluded 
that the aim of the ‘ fermentation” is the 
removal of a slimy stratum firmly adhering to 
the parchment envelope of the seeds. The 
removal of this is necessary, because the drying 
of the seed envelope would otherwise be very 
much retarded, and because a bad flavour may 
finally be imparted to the seeds by the partial 
decay of the slimy stratum during the drying 
process. The process will be explained by 
Fic. 2.—Structure of coffee fruit: P, pulp ; SL, slimy layer ; 
Pa, parchment envelope; Si., seed with silver skin. 
examining the anatomical structure of the fruit 
(fig. 2). 
Just below the skin of the fruit and extend- 
ing between the enveloped seeds is a. fibrous 
tissue containing a sweet juice. This pulp, 
together with the skin, is easily separated by 
mechanical means from the seeds, which are 
enveloped in a hard parchment. Adhering to 
this parchment is a stratum of very slimy cells, 
the slime layer. 
