In the wet process, the first step is called pulping; the second is fermentation and washing; the third is drying; the fourth is hulling or peeling; and the last, sizing or grading. In the dry process, the first step is drying; the second hulling; and the last, sizing or grading. [Illustration: HAND-POWER DOUBLE-DISK PULPER] _Harvesting_ The coffee cherry ripens about six to seven months after the tree has flowered, or blossomed; and becomes a deep purplish-crimson color. It is then ready for picking. The ripening season varies throughout the world, according to climate and altitude. In the state of Sao Paulo, Brazil, the harvesting season lasts from May to September; while in Java, where three crops are produced annually, harvesting is almost a continuous process throughout the year. In Colombia the harvesting seasons are March and April, and November and December. In Guatemala the crops are gathered from October through December; in Venezuela, from November through March. In Mexico the coffee is harvested from November to January; in Haiti the harvest extends from November to March; in Arabia, from September to March; in Abyssinia, from September through November. In Uganda, Africa, there are two main crops, one ripening in March and the other in September, and picking is carried on during practically every month except December and January. In India the fruit is ready for harvesting from October to January. [Illustration: TANDEM COFFEE PULPER OF ENGLISH MAKE Being a combination of a Bon-Accord-Valencia pulper with a Bon-Accord repassing machine] _Picking_ The general practise throughout the world has been to hand-pick the fruit; although in some countries the cherries are allowed to become fully ripe on the trees, and to fall to the ground. The introduction of the wet method of preparation, indeed, has made it largely unnecessary to hand-pick crops; and the tendency seems to be away from this practise on the larger plantations. If the berries are gathered promptly after dropping, the beans are not injured, and the cost of harvesting is reduced. The picking season is a busy time on a large plantation. All hands join in the work--men, women and children; for it must be rushed. Over-ripe berries shrink and dry up. The pickers, with baskets slung over their shoulders, walk between the rows, stripping the berries from the trees, using ladders to reach the topmost branches, and sometimes even taking immature fruit in their haste to expedite the work. About thirty pounds is considered a fair day's work under good conditions. As the baskets are filled, they are emptied at a "station" in that particular unit of the plantation; or, in some cases, directly into wagons that keep pace with the pickers. The coffee is freed as much as possible of sticks, leaves, etc., and is then conveyed to the preparation grounds.