126 The Fermentation of Cacao 
sample, and he would thus gradually gain a 
knowledge as to what kind of goods are in 
demand. The duplicate samples should be 
carefully preserved from the damp by being 
packed in metal boxes or in suitable glass 
receptacles, 
I need hardly mention that the packages 
z.¢., the bags, shipped sboule be uniform in 
shape and weight. 
The Fermentation of Coffee. 
When, in 1902, I had brought my investiga- 
tion relative to cacao fermentation and oxida- 
tion to a successful issue, it was natural that 
the idea should strike me to extend my experi- 
ments to coffee. In this matter, however, I 
could obtain no definite results in Germany, 
so I renewed my experiments in San Thomé, 
using freshly gathered coffee. I found that, 
contrary to what occurs in cacao, acidification 
had an unfavourable influence on the quality 
of coffee, for it slowly caused the beautiful 
greenish-grey colour to again become the 
yellowish-white of the freshly gathered beans, 
in which case an infusion of the roasted beans 
tasted flat and had no body. 
In my first experiments I treated the freshly 
gathered beans, after freeing them as much as 
possible from the fruit pulp, just as I did with 
the cacao beans; that is to say, I subjected 
the coffee-beans to an alcoholic and acetic fer- 
mentation, and allowed the oxygen of the air 
