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

Table 3

Grades of the means of the sensory attributes for each treatment related to the crop located to the East.

Attributes	Peeled without fermentation (Semidry)	Dry process (Fully Washed)	Fermentation with water (Washed)	Fermentation with yeast (Yeast Fermentation)
Fragrance	7.81	7.85	7.77	7.78
Flavor	7.61	7.66	7.65	7.63
Aftertaste	7.49	7.45	7.41	7.43
Acidity	7.64	7.77	7.65	7.55
Body	7.50	7.51	7.45	7.57
Uniformity	9.85	9.85	9.78	9.81
Clean cup	9.88	9.95	9.57	9.89
Sweetness	9.42	9.42	9.51	9.50
Balance	7.49	7.53	7.39	7.52
Overall	7.45	7.36	7.41	7.52