Storage prior and subsequent to shipment, and circumstances existing during transportation, are not to be disregarded as factors contributory to the final quality of the coffee. The sweating of mules carrying bags of poorly packed coffee, and the absorption of strong foreign aromas and flavors from odoriferous substances stored in too close proximity to the coffee beans, are classic examples of damage that bear iterative mention. Damage by sea water, due more to the excessive moisture than to the salt, is not so common an occurrence now as heretofore. However, a cheap and thoroughly effective means of ethically renovating coffee which has been damaged in this manner would not go begging for commercial application. That green coffee improves with age, is a tenet generally accepted by the trade. Shipments long in transit, subjected to the effects of tropical heat under closely battened hatches in poorly ventilated holds, have developed into much-prized yellow matured coffee. Were it not for the large capital required and the attendant prohibitive carrying charges, many roasters would permit their coffees to age more thoroughly before roasting. In fact, some roasters do indulge this desire in regard to a portion of their stock. But were it feasible to treat and hold coffees long enough to develop their attributes to a maximum, still the exact conditions which would favor such development are not definitely known. What are the optimum temperature and the correct humidity to maintain, and should the green coffee be well ventilated or not while in storage? How long should coffee be stored under the most favorable conditions best to develop it? Aging for too long a period will develop flavor at the expense of body; and the general cup efficiency of some coffees will suffer if they be kept too long. [Illustration: PORTION OF THE INVESTING MEMBRANE, SHOWING ITS STRUCTURE Drawn with the camera lucida, and magnified 140 diameters] The exact reason for improvement upon aging is in no wise certain, but it is highly probable that the changes ensuing are somewhat analogous to those occurring in the aging of grain. Primarily an undefined enzymatic and mold action most likely occurs, the nature of the enzymes and molds being largely dependent upon the previous treatment of the coffee. Along with this are a loss of moisture and an oxidation, all three actions having more evident effects with the passage of time. _Artificial Aging_ In consideration of the higher prices which aged products demand, attempts have naturally been made to shorten by artificial means the time necessary for their natural production. Some of these methods depend upon obtaining the most favorable conditions for acceleration of the enzyme action; others, upon the effects of micro-organisms; and still others, upon direct chemical reaction or physical alteration of the green bean.