, oval seed vessels held together,
one to the other, by their flat sides. These seed vessels, when broken
open, contain the raw coffee beans of commerce. They are usually of a
roundish oval shape, convex on the outside, flat inside, marked
longitudinally in the center of the flat side with a deep incision, and
wrapped in the thin pellicle known as the silver skin. When one of the
two seeds aborts, the remaining one acquires a greater size, and fills
the interior of the fruit, which in that case, of course, has but one
cellule. This abortion is common in the _arabica_ variety, and produces
a bean formerly called _grage_ coffee, but now more commonly known as
peaberry, or male berry.

The various coverings of the coffee beans are almost always removed on
the plantations in the producing countries. Properly to prepare the raw
beans, it is necessary to remove the four coverings--the outer skin, the
sticky pulp, the parchment, or husk, and the closely adhering silver
skin.

There are two distinct methods of treating the coffee fruits, or
"cherries." One process, the one that until recent years was in general
use throughout the world, and is still in many producing countries, is
known as the dry method. The coffee prepared in this way is sometimes
called "common," "ordinary," or "natural," to distinguish it from the
product that has been cleaned by the wet or washed method. The wet
method, or, as it is sometimes designated, the "West Indian process"
(W.I.P.) is practised on all the large modern plantations that have a
sufficient supply of water.

In the wet process, the first step is called pulping; the second is
fermentation and washing; the third is drying; the fourth is hulling or
peeling; and the last, sizing or grading. In the dry process, the first
step is drying; the second hulling; and the last, sizing or grading.

[Illustration: HAND-POWER DOUBLE-DISK PULPER]

_Harvesting_

The coffee cherry ripens about six to seven months after the tree has
flowered, or blossomed; and becomes a deep purplish-crimson color. It is
then ready for picking. The ripening season varies throughout the world,
according to climate and altitude. In the state of Sao Paulo, Brazil,
the harvesting season lasts from May to September; while in Java, where
three crops are produced annually, harvesting is almost a continuous
process throughout the year. In Colombia the harvesting seasons are
March and April, and November and December. In Gu