Fig. 1.

Total acid concentration. A) Mean acid concentrations for total acids (all acids, red) and for total organic acids (all acids except chlorogenic acid and phosphoric acid, yellow) for varying roast levels. Letters indicate significant differences (p < 0.05) between roast levels within each series (total acids and total organic acids). B) Total acids and C) total OAs for each sample (Brazil 1, light green, Brazil 2, dark green, Bolivia, yellow, Kenya 1, orange, Kenya 2, pink, and the mean for all coffees, black) for varying roast levels.