In 1828 they exported about 30,000,000 1831 the imports from British West Indies were 20,017,623 1841 Ditto Ditto 9,904,230 1850, the last year in which distinct accounts 4,262,225 were kept ----------- Decrease from 1831 15,755,398

_Jamaica_.--The coffee plant was first introduced into Jamaica by Sir Nicholas Lawes, in 1728, when it was cultivated on an estate called Temple Hall, in Liguanea, not far from Kingston. In 1752 there were exported 60,000 lbs.; and in 1775, 44,000 lbs. Until 1788 little attention was paid to this product. In the four years ending 30th September, 1794, the average exportation of coffee was 1,603,000 lbs.; in 1804 it amounted to 22,000,000 lbs.; and during the three years ending 30th September, 1807, the average annual exportation was more than 28,500,000 lbs.; which, at 6 per cwt., its cost in Jamaica, produced more than 1,700,000. It is calculated that 20,000,000 was invested in coffee estates. The coffee plant thrives in almost every soil about the mountains of Jamaica, and in the very driest spots has frequently produced abundant crops. In 1844 there were 671 coffee plantations in the island. Coffee is grown in the vicinity of the Blue Mountain Peak at a height of 4,700 feet above the level of the sea, and some of the finest and most productive plantations are in this locality. The branches of a coffee tree, on Radnor estate, covered, in 1851, a s.p.a.ce of thirteen feet in diameter, and the tree was about thirteen years old.

In 1789 Hayti exported 77,000,000 lbs. of coffee, but in 1826 it had declined to 32,000,000 lbs., in 1837 it was 31,000,000 lbs., and the shipments of this staple are now very inconsiderable.

In the West Indies, I speak princ.i.p.ally of Jamaica, where my experience extended, the soil best adapted for the cultivation of coffee is found to be loose gravelly or stony. A rich black mould will produce a luxuriant bush, which will yield little fruit. Decomposing sandstone, and slate, known in Jamaica as rotten rock, mixed with vegetable mould, is one of the most favorable soils. The subsoil should be also carefully examined by a boring augur, for a stiff moist clay, or marly bottom retentive of moisture, is particularly injurious to the plant. A dark, rusty-colored sand, or a ferruginous marl on a substratum of limestone, kills the tree in a few years. In virgin lands, after the wood has been felled and cleared, the land is lined off into rows of from six to seven feet square, and at each square a hole is made about eighteen inches deep, into which the young plant is placed and the earth plied gently about it, leaving from six to eight inches of the plant above ground.

Nurseries for raising plants from seeds were formerly made, but for many years this has been neglected, and plantations are set out now from suckers which are drawn and trimmed of their roots, and cut about two feet long.

The young plants require to be kept well clear from weeds, and four cleanings in the year may be deemed necessary, the plants which have failed must be supplied in order to ensure uniformity of appearance.

All manure, whether fluid or solid, in warm climates should be applied in wet seasons, where it is not practicable to dig or turn it in to prevent the escape of its volatile and nutritive principles.

As respects situation, coffee thrives best on elevated situations, where the morning sun has most influence; and on lower mountains, where the temperature is higher, in situations facing the south-east, or where the sun does not act with such intensity. Low mountains, in which the thermometer ranges from 75 to 90 degrees Fahr., as well as those exposed to sea breezes, are less suitable for the cultivation of coffee than those districts where the temperature averages 65 to 80 degrees Fahr., and situated at higher elevations in the interior.

As a general rule, it may be a.s.serted that the elevation best adapted for coffee is at an alt.i.tude ranging from 2,000 to 4,000 feet, at a temperature from 70 to 75 degrees Fahr. A west or south-west aspect is the best, and the field should be well sheltered from the north breezes. As a general rule in planting in light soils and high temperatures, trees may be placed at the distance of four or five feet, while in stronger soils and lower temperatures the average distance would be from five to seven feet.

_Topping_.--The young tree shoots out its lateral branches at each joint, which follow in regular succession, till the tree attains the height of about four feet six inches, when it is usual to top it down to four feet. But care should be taken that the wood has ripened, which is known by its a.s.suming a brown and hard appearance, This strengthens the vegetation of the branches, which begin to throw out buds, and these shortly form collateral branches; in the course of eighteen months after the tree will have arrived at its bearing point.

Trees, after being topped, throw off suckers, which are called gormandizers, from each joint, but more especially at the head. They should be plucked off with care, but not cut, as the sap would flow more readily if cut.

In pruning, one of the main objects is the admission of a free circulation of air and light through the branches to the root of the tree. No general rules can be laid down for pruning; much must depend on judgment, experience, and a nice eye to appearance and preservation of primary branches for bearing and ripening wood for the ensuing year, as well as to regulate and proportion the size of the tree to the functions of the roots in supplying sustenance, and the convenience of picking the berries when ripe. Every old bough which has seen its day, every wilful shoot growing in a wrong direction, every fork, every cross branch or dead limb, must be cut away.

_The blossoming, and ripening_ of the fruit varies according to the situation and temperature of the plantation. In low and hot situations, where the thermometer ranges from 78 to 90 degrees, the tree shows its first blossoms when about two-and-a-half years old. In higher and colder situations the tree will not blossom in profusion until the fourth or fifth year. If there be light showers, the blossoms will continue on the tree for a week or more, and by the setting of the blossoms the planter can determine what germs will become fruit. The trees will blossom in low situations as early as March, but the April bloom is considered the most abundant. In higher elevations, the trees will bloom even so late as August or September.

In warm climates the fruit advances as rapidly, and in a month will have attained the size of a pea; in more elevated and colder localities, it will take two months to arrive at this stage. The fruit will be ripe in from six to eight months after the blossom has set; it ripens in warm districts about the month of August, while in others the crop will not be mature till February. An acre will usually contain 1,200 trees in Jamaica, and the produce would be about 400 lbs. of coffee an acre, or six ounces as the produce of each tree annually. In some instances, but very seldom, one pound a tree may be obtained. A bushel of cherry coffee will produce about ten or twelve pounds of merchantable coffee.

The coffee berry, after being pulped and soaked for a day and night to free it from the mucilage, is spread out on barbacues to dry; in ten or twelve days, if the weather has been good, it will be sufficiently cured for the peeling mill.

Mr. W.H. Marah, of Jamaica, in a Prize Essay on the Cultivation and Manufacture of Coffee in that Island, published in my "Colonial Magazine," makes some useful remarks:--

The manufacture of this staple commodity, with a view to its improvement in quality, is a subject which demands our serious attention; and when we observe the vast importance and pecuniary advantage which accrue upon the slightest shade of improvement either in colour or appearance, it becomes the more imperative on us to use all those means which are available, in order to place ourselves on a footing with the foreign grower. It is true that we are unable to enter the contest with the East Indian or slave cultivator, from the abundance and cheapness of labour which is placed at their command; but by means of our skill and a.s.siduity, we can successfully compete with them by the manufacture of superior produce.

To this portion of plantation management I have given an attentive inquiry, and shall shortly proceed to state my views on the system best adapted to the curing and preparing for market of good quality produce.

The fruit should be gathered in when in a blood-ripe state, to all appearance like cherries. The labourers are princ.i.p.ally accustomed to reap the crop in baskets, of which they carry two to the field; and when the coffee is bearing heavily, and is at its full stage of ripeness, the good pickers will gather in four bushels _per diem_, and carry the same on their heads to the works.

The fruit is then measured and thrown into a loft above the pulper in a heap. It should be submitted to the first process of machinery, the pulper, within twenty-four hours after, if not immediately; but it not unfrequently happens that the manager is unable to pulp his coffee for two and sometimes three days, by which time fermentation ensues, and it becomes impossible after pulping to wash off the mucilage, which rather adheres to the outer envelope of the berry, and gives the produce what is termed a "red" or "blanketty"

appearance when spread out on the barbacues. The produce is let down by means of a small hole cut into the floor of the loft, or a floating box, into the hopper of the pulper, and by means of a grater forcing the fruit against the chops, the berries are dislodged from the pulp and fall upon a sieve, which being shaken by the machinery, lets the berries fall into the cistern, whilst the grater catches the pulp and carries it backwards at each evolution of the roller, around which it is encircled.

The fruit which might have pa.s.sed through without being more than half squeezed, and having only ejected one berry, is then returned (after being shaken off by the sieve) into the hopper, to undergo the process a second time. The pulped coffee is then permitted to remain in the cistern for a day and a night, during which period it undergoes a process of fermentation; it is then washed out in two or three waters, and the whole of the mucilaginous stuff which had risen from the berry by the fermentation is entirely washed off, and the coffee presents a beautiful white appearance. From this the produce is turned out to drain on a barbacue, sloped so as to throw all the water to the centre, where a drain is placed to carry it all off.

In an hour or so after, the coffee may be removed to the barbacues for curing; it is there spread out thinly and exposed to the sun, which, if shining strong, will in eight or nine hours absorb all the water, and the coffee be fit for housing that day. I say fit for housing, because I have repeatedly seen coffee washed out early in the morning and put up the same evening. I cannot say I approve of the system, though in fine weather it has been attended with success. From the time the coffee is first exposed to the sun till the silver skin starts, is the stage, in my opinion, during which the produce suffers most injury. In the first instance, it should be kept constantly turned, in order to get the water absorbed as early as possible; and after it has been housed, the greatest precaution should be taken to prevent its heating: and it is for this reason that I disapprove of early housing, for if wet weather should intervene, and the coffee cannot be turned out, it is sure to get heated. From this neglect I have seen a perfect steam issuing from the house in the morning when the doors have been opened; and I have known, as a natural consequence, the adhesion of the silver skin to the berry so firm, that it could not be removed by a sharp penknife without slicing the berry.

In a succession of wet weather the produce has remained on the barbacues for several weeks, without the slightest advance in curing; and, unless it be frequently turned while in this wet state, it is sure to germinate; the berries first swell, then a thin white spire issues from the seam, and on opening the berry the young leaves will be actually seen formed inside, so rapid is the course of vegetation.

I am of opinion that coffee should not be housed till the silver skin begins to start, when no danger can ensue; for if a few wet days should intervene, by turning the coffee over in the house, and allowing a current of air to pa.s.s through it, it will keep for weeks. It is at this stage that the parchment skin begins to show itself, for at first it adheres to the inner kernel, but the heat of the sun starts it from its hold and it separates; thus, on shaking a handful of the produce it will be heard to rattle, a sure indication that the silver skin has risen from the bean, without even threshing it to ascertain the fact. The bean is perfectly white till the silver skin starts; it then begins gradually to a.s.sume the dark, or what is called the half-cured appearance. A good day's strong sun will then half cure it, and by subsequent exposure the produce takes another stage, and gradually loses the half-cured, and a.s.sumes a blue colour; and when the produce is properly cured and fit for the mill, not the slightest dark spot will be perceptible in the bean, but it will exhibit a h.o.r.n.y blue colour.

It is within my observation that coffee has been gathered from the field on the Monday, and prepared for market on the Sat.u.r.day, in a spell of dry weather; but I have known it also to lie on the barbacues for as many weeks in contrary weather, before it had gone through the same ordeal. With good weather and smooth terraces whereon to cure, nothing but gross ignorance and unpardonable carelessness can produce a bad quality of coffee. The difficulty arises in wet weather, when one's skill and a.s.siduity is called into action to save the produce from being spoiled. After coffee has been half-cured, the putting it up hot at an early period of the day has the effect of curing it all night. I have noticed produce housed in this manner, and requiring another day's exposure to fit it for the mill, found perfectly cured next morning.

The barbacues should be kept in good order--all ruts and holes neatly patched every crop, for to them and other roughnesses is to be attributed the peeling of the berries, their being scratched, and various injuries which the produce sustains. And while on the subject of "Works," I cannot help noticing the extreme carelessness and inattention which, on visiting properties, the works and buildings present to our view. It is utterly impossible to manufacture good produce unless the machinery and buildings are kept in good order; and the parsimony which is thus displayed in this necessary outlay is fallacious, when one thinks of the result of one or two shillings per 100 lbs. lost on a crop through this neglect.

When the coffee is perfectly cured--which is generally ascertained by threshing out a few berries in one's hands, and seeing if it has attained its h.o.r.n.y blue colour--it is then fit for milling, which is the second process of machinery which it has to undergo. Here the parchment and silver skins are dislodged from the berry, by means of the friction of a large roller pa.s.sing over the produce in a wooden trough. It is then taken out of the trough, and submitted to the fanner or winnowing machine, when the trash is all blown away, and the coffee, pa.s.sing through two or three sieves, comes away perfectly clean and partially sized. From this it is again sieved in order to size it properly, hand-picked, put into bags, and sent on mules' backs to the wharf. It is then put into tierces and sold in the Kingston market, or shipped to Britain.

A variety of circ.u.mstances tend to injure the quality of the coffee, which it is beyond human agency to control. Dry weather intervening at the particular period when the berry is getting full, subjects it to be stinted and shrivelled; and strong dry breezes happening at the same period, will cause an adhesion of the silver skin which the ordinary process of curing and manufacture will not remove. Late discoveries in the latter have, however, shown the possibility of divesting the produce of that silvery appearance, when brought about under the foregoing circ.u.mstances. It is almost, unnecessary to state that this improvement in manufacture refers to the inventions of Messrs. Myers and Meac.o.c.k, whose respective merits have already undergone public revision. In reference to Mr. Myers' plan of immersing coffee in warm water, I may be allowed to state that it has come under my own observation, that produce which had previously been heated through some carelessness in the curing, subsequently was exposed to a slight sprinkling of rain, and when ground out and fanned, was found to have lost its silvery appearance.

To the invention of Mr. Meac.o.c.k, a preference has, however, been given, in consequence of the impression that the produce thus immersed in water will absorb a portion of the liquid, which will deteriorate its quality in its pa.s.sage across the Atlantic. Several gentlemen have shipped coffee submitted to this process to England, but I have not learnt the result.

It appears very manifest that a great deal might be done in the way of machinery, to relieve produce of that silvery or foxy appearance which is so prejudicial to its value in the British market, and which appearances might accrue from a variety of incidents to which all plantations are more or less subject.

A manifest preference is given in the leading European markets to coffee which has gone through the pulping and washing process; but, strange to say, the consumers of this beverage are totally ignorant of the fact, that the produce which is cured in the pulp furnishes a stronger decoction than an equal quant.i.ty of the same which has undergone the other process. Many persons are of opinion that the mucilaginous substance which is washed off in pulping is absorbed by the bean when cured in the pulp, and which gives strength to the produce and enhances its aromatic flavour. On most properties it has been customary to cure the remnants of the crop in this way, for the use of the plantation; and it has been well noticed by great epicures in the flavour of the decoction, that the coffee thus cured produced the strongest and best beverage."

_Trinidad_.--The coffee plant does not succeed well in Trinidad, the tree giving but little fruit, and perishing at the end of ten or twelve years; though the article is always of a superior quality, and has the advantage over that of Martinique and the other Antilles of not requiring age to produce an agreeable beverage. It is from the fault and obstinate attachment to old habits of the planters, that this cultivation has not been more successful in Trinidad. Because coffee trees thrive in St. Domingo, Guadalupe, Dominica, St. Lucia and Martinique, on the hills, they had concluded that it would be the same in Trinidad; without noticing that the hills of that island are composed only of schistus covered with gravel, on which lies a light layer of vegetative earth, that the rain washes away after some years of cultivation; whilst the hills of the Antilles, much more high and cool, are covered with a deep bed of earth, which is retained by enormous blocks of stone, that at the same time maintain humidity and freshness.

Messrs. Branbrun, of Tacarigua, and Don Juan de Arestimuno, of Cariaco, worthy and intelligent planters, some years ago adopted the plan of planting coffee trees on the plains, in the manner cacao trees are planted, that is, in the shade of the _Erythrina_, and this mode of cultivation has perfectly succeeded. It is to be hoped that their success will encourage the cultivation of this valuable tree in the united provinces of Venezuela, and in those parts of Trinidad which were deemed unfavorable to it from the too great dryness of the climate.

In 1796, the year preceding its capture, there were 130 coffee plantations in Trinidad, which produced 330,000 lbs. of coffee. In 1802, the produce had slightly increased to 358,660 lbs., but there were two plantations less.

In the island of Grenada, according to the returns made to the local Treasury of the staple products raised, while there were 64,654 lbs.

made-in 1829, the quant.i.ty had decreased to 13,651 lbs. in 1837.

The colony of British Guiana was formerly noted for its produce of coffee. The following figures mark the decline of the culture of this staple, showing the exports in Dutch pounds:--

Demerara and Essequibo. Berbice.

1834 1,102,200 1,429,800 1835 1,299,080 1,979,850 1836 2,117,250 2,684,100 1837 1,849,650 2,217,300 1838 2,486,240 1,700,550 1839 747,450 1,255,800 1840 1,531,350 1,825,950 1841 568,920 519,750 1842 1,372,650 804,470 1843 428,800 999,300 1844 716,137 774,600

Thus the exports of the colony which in 1836 were 4,801,350 lbs. had declined in 1844 to 1,490,737; whilst in 1831 we received from British Guiana 3,576,754 lbs. of coffee, in 1850 we only received 8,472 lbs.

There are about 500 acres under cultivation with coffee in St. Lucia.

The exports, which in 1840 were 323,820 lbs., had declined, in 1844, to 58,834 lbs.

The British West Indies exported to Great Britain, in 1829 and 1850, the following quant.i.ties of coffee:--

1829. 1850.

lbs. lbs.

Jamaica 18,690,654 4,156,210 Demerara 4,680,118 17,774 Berbice 2,482,898 698 Trinidad 73,667 96,376 Dominica 942,114 792 St. Lucia 303,499 35

_Cuba_.--For the following valuable remarks and details of coffee culture in Cuba, I am indebted to Dr. Turnbulls "Travels in the West:"--

At the period of the breaking out of the French revolution, the cultivation of coffee could scarcely be said to have reached the South American continent; so that till that its cultivation was in a great measure confined to Arabia and the Caribbean Archipelago. Its extreme scarcity during the war enhanced its price so enormously, that on the first announcement of peace in 1814, the plants were multiplied to infinity, and coffee plantations were formed in every possible situation--on the Coste Firme of South America, along the Brazilian sh.o.r.es of that continent, and even at some points on the coast of Southern Africa. To show the extreme rapidity with which the cultivation has been extended, take the statistical returns of La Guayra, the chief port of the State of Venezuela, from whence the whole export of coffee in the year 1789 was not more than ten tons; and of late years from that port alone, and in spite of the internal disunions of the country, it has reached the enormous quant.i.ty of 2,500 tons. In the Isle of Bourbon (now Reunion), and the Mauritius and Ceylon, the planters have also applied themselves to this branch of industry; it has been prosecuted successfully in our Eastern Possessions, and the French government, not content with the natural influence of the universal demand for it, have been endeavouring to stimulate the production by means of premiums and other artificial advantages.

In forming a coffee plantation, the choice of situation and soil becomes a consideration of the first importance. A very high temperature is by no means a favourable condition. If a spot could be found where the range of the Fahrenheit thermometer did not sink below 75 degrees, nor rise above 80 degrees, and where the soil was otherwise suitable, no planter could desire a more favourable situation. In the mountainous islands of Jamaica and St. Domingo, the nearest approach to this temperature is found where the elevation is not less than 2,000, and not more than 3,000 feet above the level of the sea; and it is most successfully cultivated in the two islands I have named. The Island of Cuba being much less mountainous, but at the same time being nearer the tropical limit, the planter in seeking the degree of heat he requires is forced to confine himself in a great measure to the northern side of the island, where, accordingly, we find that the cultivation of coffee is most successfully carried on.

The vicinity of the _cafetal_ to a convenient place of embarcation, enters largely, of course, into the consideration of the planter when choosing a suitable locality. A compact form is also thought desirable, in order to save the time and labour of the negroes; and the ordinary extent is about six caballerias, or something less than 200 English acres.

The locality being finally chosen, such open places are formed or selected, from distance to distance, as may be found most suitable, in respect to shade and moisture, for the establishment of convenient nurseries. The fruit which has been gathered in the beginning of the month of October, and which has been dried in the shade, is preferred for seed. The seed is sown in drills half a yard asunder, and introduced, two beans together, by means of a dibble, into holes two inches deep and ten or twelve inches apart. The extent of one of these nurseries is generally about 100 yards square, which, with such intervals as I have mentioned, ought to contain about 60,000 plants.

A quarter of a _caballeria_, or about eight English acres, is visually set apart, in a central and convenient position, for the site of the buildings, and for growing provisions for the use of the labourers on the future plantation. In favourable seasons it is found that heavier crops are obtained from coffee trees left wholly unshaded; but, in the average of two years, it seems to be settled, in the island of Cuba at least, that a moderate degree of protection from the scorching rays of the sun produces a steadier, and, upon the whole, a more advantageous return.

The distribution of the land into right-angled sections, and the planting of the trees in straight lines, is so contrived as to favour the future supervision of the labourers much more than from any strict attention to mere symmetry. The distance of the trees from each other ought to be regulated by the quality of the soil, and the degrees of heat and shade they are to enjoy. The ranges from north to south are usually four yards apart, and those from east to west not more than three; but the lower the temperature the wider should be the interval, because in that case the vegetation is more active and more rapid, and the tree requires a wider s.p.a.ce over which to extend itself.