Physical and Cup Quality Attributes of Arabica Coffee (Coffea arabica L.) Varieties Grown in Highlands of Amhara Region, Northwestern Ethiopia

Table 2

Physical quality parameters of beans of Arabica coffee varieties grown in WARC during the 2018 main cropping season.

Varieties	Scr (%)	100 SW (g)	BL (mm)	BW (mm)	SM (15%)	CL (15%)	OD (10%)	RQ (40%)
Merdacheriko	96.66^ab	16.86b^ac	10.13^abc	6.60^bc	14.16	13.50	9.66	37.33
Yachi	96.66^ab	14.60^d	9.63c^d	6.34^c	14.16	13.83	9.33	37.33
Wush Wush	97.66^ab	15.76c^d	10.60^a	6.51^bc	14.00	14.16	9.50	37.66
Buno wash	97.33^ab	17.93^a	10.52a^b	7.13^a	14.16	14.16	9.66	38.00
741	96.66^ab	15.26^d	9.816^bcd	6.60^bc	13.83	13.83	9.33	37.00
7440	96.00^b	15.10^d	9.81^d	6.45^bc	14.16	14.16	9.66	38.00
Ababuna	98.00^a	15.86^bcd	9.82^bcd	6.89^ab	14.00	14.00	9.66	38.00
Ageze	97.33^ab	17.20^ab	10.19^bac	6.67^abc	13.83	13.83	9.66	37.66
Mean	97.04	16.07	9.98	6.65	13.93	13.93	9.56	37.62
CV (%)	1.02	5.01	4.30	4.20	3.06	3.06	3.09	1.79
values					ns	ns	ns	ns
SE±	0.20	0.73	0	0.11	0.20	0.07	0.13	0.10

Note. Means in column followed with the same letter/s are not significantly different; ns = no significant difference; Scr = screen size above 14; 100 SW = hundred seed weight; BL = bean length; BW = bean width; BT = bean thickness; CV = coefficient of variance; LSD = least significance difference; significant at ;highly significantly different at ; SE = standard error; SM = shape and make; CL = color; OD = odor; RQ = total raw quality.