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

Table 3

Pearson’s correlation coefficients (r) of preliminary coffee quality and soil physical and chemical variables.

Soil quality variables	Coffee physical quality variables		Preliminary coffee quality variables
	Bean moisture	Screen retention	Raw quality		Cup quality			Overall quality
			Odor	Raw	Acidity	Flavor	Cup	Total	Grade
TN (mg/Kg)	0.13	−0.01	0.07	−0.37	0.12	0.17	0.18	−0.18	0.14
P (mg/Kg)	0.16	−0.07	0.12	0.02	−0.12	−0.04	−0.08	−0.03	−0.04
K (mg/Kg)	0.33	−0.02	0.19	−0.02	−0.18	−0.10	−0.15	−0.11	0.06
Ca (mg/Kg)	0.26	−0.15	0.17	−0.27	−0.02	0.14	0.10	−0.15	0.09
Mg (mg/Kg)	0.26	−0.17	0.12	−0.32	0.10	0.18	0.18	−0.13	0.11
S (mg/Kg)	0.14	−0.02	0.01	−0.32	−0.13	−0.01	−0.07	−0.28	0.16
Mn (mg/Kg)	−0.24	0.18	−0.13	−0.06	−0.33	−0.20	−0.29	−0.23	0.22
Zn (mg/Kg)	−0.18	0.16	−0.09	−0.30	−0.28	−0.23	−0.29	−0.42	0.34
Fe (mg/Kg)	−0.23	0.21	−0.13	−0.06	−0.35	−0.21	−0.31	−0.25	0.22
Mo (mg/Kg)	0.07	−0.07	−0.05	0.33	0.10	−0.10	−0.04	0.24	−0.22
B (mg/Kg)	0.24	−0.20	0.17	−0.11	−0.18	−0.02	−0.09	−0.14	0.08
Cu (mg/Kg)	−0.14	−0.01	−0.003	0.02	−0.26	−0.23	−0.28	−0.15	0.17
Na (mg/Kg)	0.25	−0.19	0.02	−0.08	0.13	0.12	0.15	0.03	−0.08
Co (mg/Kg)	0.10	−0.17	−0.03	0.07	0.02	−0.08	−0.05	0.03	0.02
Si (mg/Kg)	0.20	−0.09	0.16	−0.01	−0.19	−0.03	−0.11	−0.07	0.03
OC (mg/Kg)	0.25	−0.13	0.15	−0.27	0.09	0.16	0.15	−0.11	0.08
pH	0.20	−0.14	0.23	−0.10	−0.12	0.11	0.03	−0.06	0.04
Sand (%)	0.07	0.00	−0.08	−0.28	0.08	0.15	0.15	−0.13	0.07
Clay (%)	−0.01	−0.09	−0.07	0.15	0.15	−0.05	0.03	0.14	−0.07
Silt (%)	−0.05	0.08	0.14	0.13	−0.20	−0.10	−0.16	−0.01	−0.01

Significant at ; Significant at ; Significant at ; values without asterisk = nonsignificant.