12 COFFEE. 



are called fermenting cisterns, and alongside of them there are 

 other cisterns for washing only. The latter are so arranged that 

 the coffee can be run into them from the fermenting cisterns. 



" Other planters prefer to do their fermenting and washing in 

 the same cisterns. The pulped coffee is received into the cisterns ; 

 it is allowed to remain there till fit for washing, and then washed 

 without change of cistern. Under both arrangements a tail cistern, 

 generally long and narrow, is formed at the lower end of the 

 washing cisterns, at a lower level, and with a perforated iron bot- 

 tom. There is a door-frame at the lower end of each washing 

 cistern, and this frame is fitted with two doors. One is of per- 

 forated iron, the perforations being such as to allow water freely 

 to escape, but not coffee. The other is usually made of movable 

 little boards placed on edge, the edges fitted exactly to each other, 

 so that one, or two, or more boards may be put in to retain as 

 much water as may be wanted during washing operations. 



" Three fermenting and washing cisterns, each about 20 ft. x 

 10 ft. X 2 ft. will be found sufficient for an estate taking in 400 

 bushels cherry per day. 



" If more coffee be expected daily, the cisterns may be deep- 

 ened up to three feet, and for very large estates they may be made 

 longer and wider. 



" A rule for the size of fermenting cisterns might be stated 

 thus: One cubic foot for each bushel of cherry expected each 

 day. This would be ample, and would apply to large and small 

 estates. 



" On low estates with a high temperature — say from 68° to 

 80° Fahrenheit — coffee is ready for washing in about thirty-six or 

 forty hours after pulping ; but in some of the higher and colder 

 districts, where fermenting progresses less rapidly, it may require 

 as much as sixty hours. During this time no water should be 

 allowed to flow in among the coffee which has been drained after 

 being pulped ; it would hinder fermentation. But after the 

 proper time has elapsed, and fermentation has taken place, the 

 mucilage which, after pulping, adheres to the parchment skin, 

 may be easily washed from it. This is done by admitting a free 

 flow of water into the cistern and stirring the coffee with a wooden 

 implement, similar to that used by natives in their rice fields. 



