Dr. A. Schulte im Hofe 129 
rise of temperature takes place. After being 
dried the bean is separated from its parchment- 
like covering and any of the dried pulp (/vezsch) 
that may still be adhering to it. This process is 
at least the one I saw used on Boa Entrada 
plantation, where the coffee was of very good 
quality. On beans that had been stored for 
a longer period I found the spots already 
referred to on isolated beans, and I attribute 
their presence to damage done to the 
parchment-like covering during the drying 
process. 
By this method, as practised in San Thome, 
the object of the treatment, though carried 
out empirically, is to warm the partially dried 
beans during the process of oxidation. As 
results prove, a very good quality coffee may 
be produced by these means. It is certainly 
true that by the more modern method—the 
removal of the pulp immediately after gather- 
ing—a good result can be obtained more 
rapidly and with greater certainty, so long as 
acidification of the beans is avoided and the 
oxygen of the air is allowed to act on them 
for a sufficient length of time. As soon as 
the acidification is too great—z.e., if the acid 
is allowed to penetrate the parchment-like 
skin and attack the bean itself—the coffee 
will taste flat to the palate and the liquor has 
no body, and if the oxidation process is not 
carried sufficiently far, a harsh, bitter-tasting 
coffee is obtained. 
b, 
