After undergoing this process, the coffee is passed into a winnower, which removes nearly the whole of the parchment and silver skin. It is now given to the women, in quantities of a bushel each, to be picked over by hand, who take out all blacks, broken berries, _triage_, or anything calculated to injure its even quality. Further to improve its appearance, the coffee is passed through a sizing machine, by which generally three sizes are separated: the round, or pea berry, and a larger and smaller berry, each of which from the separation is more even in appearance, and as such preferred in the London market.
Sizers are variously made of perforated sheet zinc or wire gauze, with openings of three sizes, increasing from the top in the form of a long pipe, which, being slightly inclined and made to revolve, pass the coffee, poured in above into the bins constructed to receive the different sizes.
The coffee, now ready to be packed, is at once put into casks, containing 6 or 7 cwt. each, and sent away on board ship without delay. These processes are constantly improving and are now thoroughly understood--a remark which would seem uncalled for, but for the recollection of the bungling and conflicting systems which were in vogue a few years since.
Parchment Coffee, when in an unseasoned state, is prone to enter into decomposition from the time at which it is withdrawn from the protection of the living organism until it is thoroughly seasoned by drying, after which it may be kept for any length of time in a dry place.
The worth of coffee as an article of commerce is lessened in proportion to the extent to which these progressive changes are allowed to go on. If heating has taken place, the bean can never afterwards acquire the pellucid colour which is indicative of well-dried coffee, but partakes more or less of a dingy appearance. If mouldiness ensues, the aromatic properties, like those of tea, give place to an insipid flavour; and finally, if the bean undergoes putrefaction, it assumes a dull black colour, and becomes totally destitute of every valuable property.
When the crops ripen, they must be gathered and cured under all circumstances of weather; and as it generally happens that this has to be done during the prevalence of the periodical rains, the difficulties to be contended with are so much the greater. The extensive nature of the operations has also to be taken into account in forming an estimate of the difficulties to be provided for. During the busy season of crop upwards of 1000 bushels of cherries are daily gathered from some plantations, yielding an increase of 500 bushels of parchment coffee to be daily added to that which has already accumulated in the store.