Physical quality and flavor profile of arabica coffee beans (Coffea arabica) from Seko, South Sulawesi as a specialty coffee
J E Loppies,
A Assa,
E Winanda
et al.
Abstract:Physical quality and taste are important parameters for determining the status of coffee beans as specialty coffee. This research aims to determine the status of Seko coffee by identifying the physical quality and taste. Arabica coffee samples were taken purposively and then processed following specialty coffee processing standards (SS) and processing carried out by farmers (NS). The research data was evaluated using a Randomized Block Design using Windows SAS V9.4. The parameters measured are physical quality… Show more
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