( 15 ) 
Harvesting . — The bushes should begin to produce 
fruit about 3 years from the date of planting, and 
are considered to be in full bearing after the 5th. 
or 6th. year. Fruit is borne throughout the year, 
during which time two heavy crops may be expected, 
one about May/June and the other about December/ 
January. Only fully ripe berries should be harvested 
as the pulper cannot deal with unripe fruit. 
The plant required for preparing the crop for 
market is simple and should consist of a small 
engine, water pump, pulper, huller, and a ferment- 
ing tank. 
The preparation of the coffee is as follows: — The 
ripe fruits are washed through the pulper, in which 
the pulp on the fruits is crushed and removed in 
a stream of water; the residue is then fermented 
for about two days,' when the remains of the pulp 
can be easily washed off. The pairs of seeds are 
then dried, when they are termed “ parchment/' 
They are then put through a huller to liberate the 
seeds, which are separated from the broken parch- 
ment by winnowing. The seeds or beans are then 
ready for the market. 
About 10 pikuls of berries produce 1 pikul of coffee. 
The present price (Oct. 1923) of the dried beans 
in the local market is about $40.00 per pikul. 
ROBUSTA COFFEE. 
( Coffea robusta). 
Robusta Coffee is a species introduced from the 
Congo, where it was discovered growing wild. This 
species grows much more rapidly than Liberian, and 
is different both in habit and appearance. The 
handsome wavy leaves are a lighter green, thinner 
