60 The Fermentation of Cacao 
The preparation of coffee for market requires 
the following manipulations : 
(t) Pulping to secure removal of the skin 
with the adhering tissue. 
(2) Fermentation to separate the slimy layer 
from the parchment envelope. 
(3) Washing away the loosened slime. 
(4) Drying “the envelope around the seeds, 
to prepare for and obtain the brittleness heces- 
sary for the next operation. 
(5) Hulling or milling, consisting in the 
removal of the parchment envelope, with 
subsequent. subjection to a fan to blow away 
particles of parchment envelope and silver 
skin. 
The entire fruit is often called ‘cherry ” 
from the similarity of form and colour. The 
expression ‘“‘pulped coffee” signifies seeds in 
the parchment envelope with slimy layer. 
“Coffee in parchment” means the product 
after pulping, fermenting, and drying. The 
“bean” means the seeds deprived of parch- 
ment and silver skin. 
Fruits of red or yellow colour should be 
picked for pulping, as only such furnish seeds 
of the desired bluish-green colour. Green 
unripened fruit containing a hard pulp and 
little or no sugar should be excluded, but such 
fruit cannot be entirely avoided, since some 
unripened seeds will drop off in gathering the 
ripened ones. 
The fruits are well moistened with water 
