nly in a few instances in cleaning the
Harari coffee, the fruit of cultivated trees. Both classes are raised
mostly by natives, who adhere to the old-time dry method of cleaning. In
Harar, the coffee is sometimes hulled in a wooden mortar; but for the
most part it is sent to the brokers in parchment, and cleaned by
primitive hand methods after its arrival in the trading centers.

ANGOLA. In Angola the coffee harvest begins in June, and it is often
necessary for the government to lend native soldiers to the planters to
aid in harvesting, as the labor supply is insufficient. After picking,
the beans are dried in the sun from fourteen to forty days, depending
upon the weather. After drying, they are brought to the hulling and
winnowing machines. There are now about twenty-four of these machines in
the Cazengo and Golungo districts, all manufactured in the United States
and giving satisfactory results. They are operated by natives.

A condition adversely affecting the trade has been the low price that
Angola coffee commands in European markets. The cost of production per
_arroba_ (thirty-three pounds) on the Cazengo plantations is $1.23,
while Lisbon market quotations average $1.50, leaving only twenty-seven
cents for railway transport to Loanda and ocean freight to Lisbon. It
has been unprofitable to ship to other markets on account of the
preferential export duties. A part of the product is now shipped to
Hamburg, where it is known as the Cazengo brand. Next to Mocha, the
Cazengo coffee is the smallest bean that is to be found in the European
markets.

[Illustration: CLEANING AND GRADING COFFEE BY MACHINERY IN ADEN]

JAVA AND SUMATRA. The coffee industry in Java and Sumatra, as well as in
the other coffee-producing regions of the Dutch East Indies, was begun
and fostered under the paternal care of the Dutch government; and for
that reason, machine-cleaning has always been a noteworthy factor in the
marketing of these coffees. Since the government relinquished its
control over the so-called government estates, European operators have
maintained the standard of preparation, and have adopted new equipment
as it was developed. The majority of estates producing considerable
quantities of coffee use the same types of machinery as their
competitors in Brazil and other western countries.

[Illustration: DRYING COFFEE IN THE SUN AT THE CUSTOM-HOUSE, HARAR,
ABYSSINIA]

In Java, free labor is generally employed; while on the e