e pulpy matter enveloping the beans to be loosened and carried away in
further washings. It is this wet separation of the sticky pulp from the
beans, instead of allowing it to dry on them, to be removed later with
the parchment in the hulling operation, that makes the distinction
between washed and unwashed coffees. Where water is scarce the coffees
are unwashed.

Either method being well done, does washing improve the strength and
flavor? Opinions differ. The soil, altitude, climatic influences, and
cultivation methods of a country give its coffee certain distinctive
drinking qualities. Washing immensely improves the appearance of the
bean; it also reduces curing costs. Generally speaking, washed coffees
will always command a premium over coffees dried in the pulp.

[Illustration: Costa Rica Vertical Coffee Washer]

[Illustration: Continuous Working Horizontal Coffee Washer]

Whether coffee is washed or not, it has to be dried; and there is a kind
of fermentation that goes on during washing and drying, about which
coffee planters have differing ideas, just as tea planters differ over
the curing of tea leaves. Careful scientific study is needed to
determine how much, if any, effect this fermentation has on the ultimate
cup value.

_Preparation by the Dry Method_

The dry method of preparing the berries is not only the older method,
but is considered by some operators as providing a distinct advantage
over the wet process, since berries of different degrees of ripeness can
be handled at the same time. However, the success of this method is
dependent largely on the continuance of clear warm weather over quite a
length of time, which can not always be counted on.

In this process the berries are spread in a thin layer on open drying
grounds, or barbecues, often having cement or brick surfaces. The
berries are turned over several times a day in order to permit the sun
and wind thoroughly to dry all portions. The sun-drying process lasts
about three weeks; and after the first three days of this period, the
berries must be protected from dews and rains by covering them with
tarpaulins, or by raking them into heaps under cover. If the berries are
not spread out, they heat, and the silver skin sticks to the coffee
bean, and frequently discolors it. When thoroughly dry, the berries are
stored, unless the husks (outer skin and inner parchment) are to be
removed at once. Hot air, steam, and other artificial drying methods