other machines
until he had developed a complete line that was largely used on coffee
plantations in all parts of the world.

_In the Eastern Hemisphere_

Modern cleaning machinery and methods of preparation are employed to
some extent in the large coffee-producing countries of the eastern
hemisphere, and do not differ materially from those of the western.

ARABIA. In Arabia the fruit ripens in August or September, and picking
continues from then until the last fruits ripen late in the March
following. The cherries, as they are picked, are left to dry in the sun
on the house-top terrace or on a floor of beaten earth. When they have
become partly dry, they are hulled between two small stones, one of
which is stationary, while the other is worked by the hand power of two
men who rotate it quickly. Further drying of the hulled berry follows.
It is then put into bags of closely woven aloe fiber, lined with matting
made of palm leaves. It is next sent to the local market at the foot of
the mountain. There, on regular market days, the Turkish or Arabian
merchants, or their representatives, buy and dispatch their purchases by
camel train to Hodeida or Aden. The principal primary market in recent
years has been the city of Beit-el-Fakih.

[Illustration: RAKING COFFEE ON DRYING FLOORS--CHUVA DISTRICT,
GUATEMALA]

[Illustration: COFFEE DRYING PATIOS, HACIENDA LONGA-ESPANA, VENEZUELA]

[Illustration: SUN-DRYING COFFEE AMID SCENES OF RARE TROPICAL BEAUTY]

In Aden and Hodeida the bean is submitted to further cleaning by the
principal foreign export houses to whom it has come from the mountains
in rather dirty condition. Indian women are the sole laborers employed
in these cleaning houses. First, the coffee beans are separated from the
dry empty husks by tossing the whole into the air from bamboo trays, the
workers deftly permitting the husks to fly off while the beans are
caught again in the tray. The beans are then surface-cleaned by passing
them gently between two very primitive grindstones worked by men. A
third process is the complete clearing of the bean from the silver skin,
and it is then ready for the final hand picking. Women are called into
service again, and they pick out the refuse husks, quaker or black,
beans, green or immature beans, white beans, and broken beans, leaving
the good beans to be weighed and packed for shipment. The cleaned beans
are known as _bun safi_; the husks become _kisher_. Some of the p