The Coffee Processing Method Had a More Pronounced Effect than Location and Production Systems on the Overall Quality of Kaffa Biosphere Reserve Coffees

Table 2

Eigenvalues, coordinates, variable contribution, and squared cosine values of active and supplementary group variables.

	Dim 1	Ctr (%)	Cos2	Dim 2	Ctr (%)	Cos2
Variance/Eigenvalue	2.00			1.05
Percent of variance	37.03			19.36
Cumulative percent of the variance	37.03			56.39
Active groups
Coffee physical quality	0.07	3.27	0.00	0.91	86.79	0.63
Coffee raw quality	0.62	30.83	0.31	0.09	8.45	0.01
Coffee cup quality	0.39	19.39	0.14	0.03	2.70	0.00
Coffee total and grade	0.93	46.51	0.86	0.02	2.05	0.00
Supplementary groups
District	0.14		0.01	0.28		0.04
Production system	0.24		0.01	0.33		0.01
Processing method	0.46		0.01	0.60		0.01
Soil textural class	0.09		0.00	0.05		0.00
Soil physical quality	0.01		0.00	0.02		0.00
Soil chemical quality	0.07		0.00	0.14		0.01

Dim: dimension, Ctr: contribution, Cos2: squared cosine.