Influence of Solar Radiation and Wet Processing on the Final Quality of Arabica Coffee

Table 2

Grades of the means of the sensory attributes for each treatment related to the crop located to the South-Southeast.

Attributes	Pulped without fermentation (Semidry)	Dry fermentation (Fully Washed)	Fermentation with water (Washed)	Yeast Fermentation
Fragrance	7.94	7.99	8.29	8.01
Flavor	7.72	7.80	7.99	7.80
Aftertaste	7.62	7.56	7.78	7.66
Acidity	7.81	7.80	7.98	7.72
Body	7.62	7.61	7.80	7.65
Uniformity	9.78	9.79	9.96	9.88
Clean cup	9.85	9.86	9.92	9.93
Sweetness	9.40	9.44	9.62	9.49
Balance	7.58	7.58	7.74	7.63
Overall	7.61	7.66	7.85	7.64