Physical and Cup Quality Attributes of Arabica Coffee (Coffea arabica L.) Varieties Grown in Highlands of Amhara Region, Northwestern Ethiopia
Table 4
Bean cup quality parameters of coffee varieties grown in WARC during 2018 main cropping season.
Coffee varieties
AI (5%)
AQ (5%)
AC (10%)
AS (5%)
BI (5%)
BO (10%)
FLA (10%)
OAS (10%)
TCQ (60%)
TOCQ (raw + cup)
Merdacheriko
4.16
4.00
8.33
4.16
4.16
8.16
7.66
8.16
48.83
86.16
Yachi
4.00
4.00
8.16
4.00
4.00
8.16
7.66
8.16
48.16
85.50
Wush Wush
4.16
4.16
8.66
4.33
4.33
8.16
8.00
8.66
50.50
88.16
Buno wash
4.16
4.00
8.33
4.33
4.16
7.66
8.00
8.50
49.16
87.16
741
4.00
4.00
8.66
4.16
3.83
8.33
8.16
8.50
49.66
86.66
7440
4.16
4.16
8.66
4.66
4.50
8.33
8.16
8.66
51.33
89.33
Ababuna
4.50
4.33
8.16
4.50
4.00
7.83
7.83
7.83
49.00
87.00
Ageze
4.33
3.66
8.16
4.33
4.33
8.00
8.16
8.50
49.50
87.16
Mean
4.18
4.04
8.39
4.31
4.16
8.08
7.95
8.37
49.52
87.14
CV
8.49
8.15
7.16
7.43
9.48
7.22
6.48
6.87
5.66
3.53
values
Ns
Ns
ns
Ns
Ns
Ns
Ns
ns
ns
Ns
SE±
0.24
0.07
0.07
0.13
0.10
0.12
0.12
0.09
0.13
0.49
Note. ns = no significant difference; CV = coefficient of variance; AI = aromatic intensity; AQ = aromatic quality; AC = acidy; AS = astringency; BI = bitterness; BO = body; FLA = flavor; OAS = overall standard; TCQ = total cup quality; SE = standard error; TCOQ = total coffee quality.
