Phenotypic Characterization of Fine-Aroma Cocoa from Northeastern Peru

Figure 10

Multiple correspondence analysis for sampling altitude (A1: less than 500 m.a.s.l; A2: from 501 to 800 m.a.s.l; A3: above 800 m.a.s.l.), floral notes (low, moderate, and high), and fruity notes (low, moderate, and high).