Research Article

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

Table 3

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

Coffee varietiesScr (%)100 BW (g)BL (mm)BW (mm)SM (15%)CL (15%)OD (10%)RQ (40%)

Merdacheriko91.0013.36ab9.84abc6.2512.6613.669.6636.00
Yachi90.6612.70b9.11c5.9413.6613.669.6637.00
Wush Wush92.6613.76ab10.42a5.9014.0014.009.3337.33
Buno wash92.0015.80a10.34ab6.8613.3313.669.3336.33
74191.0012.56b8.95c5.7113.3313.339.3336.00
744093.6613.83ab9.45bc5.5113.8313.839.0036.66
Ababuna92.3312.66b9.30c6.0612.6613.339.6636.66
Ageze90.3313.96ab9.45bc6.2713.5013.339.6636.50
Mean91.7013.589.606.0613.3713.609.4536.43
CV3.3111.265.468.855.734.614.313.57
valuesnsnsnsnsnsns
LSD ()2.670.91
SE±0.530.320.130.110.180.120.120.49

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