oned;
and the planters now sell their product as they please, and in most
cases without mellowing, excepting as they age during the long sea
voyage from Batavia to destination. Before the advent of large fleets of
steamers in the East Indian trade, the coffee was brought to America in
sailing vessels that required from three to four months for the trip.
During the voyage, the coffee went through a sweating process which
turned the beans from a light green to a dark brown, and considerably
enhanced their cup values. The sweating was due to the coffee being
loaded while moist, and then practically sealed in the vessel's hold
during all its trip through the tropical seas. As a consequence, the
cargo steamed and foamed; and as a rule, part of the coffee became
moldy, the damage seldom extending more than an inch or two into the
mats. Sweated coffees commanded from three to five cents more than those
that came in "pale".

[Illustration: _Mild Coffee Map--No. 2_

_Showing the Mild Coffee-Producing Countries of Asia, Netherlands India,
and Australasia_

Copyright, 1922 by The Tea and Coffee Trade Journal Co.]

Before the Java coffee trade began to decline in the latter part of the
nineteenth century, _Coffea arabica_ was grown abundantly throughout the
island. Each residency had numerous estates, and their names were given
to the coffees produced. The best coffees came from Preanger, Cheribon,
Buitenzorg, and Batavia, ranking in merit in the order named. All Java
coffees are known commercially either as private growth, or as blue bean
washed, the former being cured by either the washing or the dry hulling
method, while the latter are washed. Private growths are usually a pale
yellow, the bean being short and round and slightly convex. It makes a
handsome even roast, showing a full white stripe. The washed variety is
a pale blue-green, the bean closely resembling the private growth in
form and roast. These coffees have a distinctive character in the cup
that is much different from any other coffee grown. Their liquor is
thin.

All the better known coffees of Java, which are designated by the
districts in which they are grown, are listed in the Complete Reference
Table. Coffee from few of the many districts comes to the North American
market. Among those that are sold in the United States are the Kadoe and
Semarang, both of which are small, yellowish green; and the Malang, a
green, hard bean which makes a better roast than