. 2023 Mar 22;6:100485. doi: 10.1016/j.crfs.2023.100485

Table 1.

Coffee and roasting data for the coffee samples.

SAMPLE NAME	GEOGRAPHICAL ORIGIN	PRODUCER	C. ARABICA CULTIVAR	ALTITUDE (m)	PROCESSING	ROAST CATEGORY	COLOR(Agtron number)^a	TOTAL ROAST TIME (s)	DEVELOPMENT TIME^b (s)	END TEMP (°C)
BRAZIL 1_D	Minas Gerias	Fazenda	Icatú	1250	Pulped Natural	Darker	62	624	117	180.2
BRAZIL 1_D	Brazil	São Silvestre	Icatú	1250	Pulped Natural	Darker	62	624	117	180.2
BRAZIL 1_M	Minas Gerias	Fazenda	Icatú	1250	Pulped Natural	Medium	80	601	61	174
BRAZIL 1_M	Brazil	São Silvestre	Icatú	1250	Pulped Natural	Medium	80	601	61	174
BRAZIL 1_L	Minas Gerias	Fazenda	Icatú	1250	Pulped Natural	Lighter	109	505	10	169
BRAZIL 1_L	Brazil	São Silvestre	Icatú	1250	Pulped Natural	Lighter	109	505	10	169
BRAZIL 2_D	Minas Gerias	Daterra	Bourbon	1200	Pulped Natural	Darker	61	630	120	180.1
BRAZIL 2_D	Brazil	Full Bloom	Bourbon	1200	Pulped Natural	Darker	61	630	120	180.1
BRAZIL 2_M	Minas Gerias	Daterra	Bourbon	1200	Pulped Natural	Medium	81	518	83	174.1
BRAZIL 2_M	Brazil	Full Bloom	Bourbon	1200	Pulped Natural	Medium	81	518	83	174.1
BRAZIL 2_L	Minas Gerias	Daterra	Bourbon	1200	Pulped Natural	Lighter	110	505	0	168.6
BRAZIL 2_L	Brazil	Full Bloom	Bourbon	1200	Pulped Natural	Lighter	110	505	0	168.6
BOLIVIA_D	Taypiplaya	Villa Imperial	Caturra, Catuai, Criolla	1600	Washed	Darker	54	648	168	180.4
BOLIVIA_D	Bolivia	Villa Imperial	Caturra, Catuai, Criolla	1600	Washed	Darker	54	648	168	180.4
BOLIVIA_M	Taypiplaya	Villa Imperial	Caturra, Catuai, Criolla	1600	Washed	Medium	77	601	49	174
BOLIVIA_M	Bolivia	Villa Imperial	Caturra, Catuai, Criolla	1600	Washed	Medium	77	601	49	174
BOLIVIA_L	Taypiplaya	Villa Imperial	Caturra, Catuai, Criolla	1600	Washed	Lighter	115	505	5	169.3
BOLIVIA_L	Bolivia	Villa Imperial	Caturra, Catuai, Criolla	1600	Washed	Lighter	115	505	5	169.3
KENYA 1_D	Nyeri	Kieni	SL28, SL34, Ruiru11, Batian	1800	Washed	Darker	51	629	174	180
KENYA 1_D	Kenya	Kieni	SL28, SL34, Ruiru11, Batian	1800	Washed	Darker	51	629	174	180
KENYA 1_M	Nyeri	Kieni	SL28, SL34, Ruiru11, Batian	1800	Washed	Medium	74	578	88	174
KENYA 1_M	Kenya	Kieni	SL28, SL34, Ruiru11, Batian	1800	Washed	Medium	74	578	88	174
KENYA 1_L	Nyeri	Kieni	SL28, SL34, Ruiru11, Batian	1800	Washed	Lighter	102	496	28	169
KENYA 1_L	Kenya	Kieni	SL28, SL34, Ruiru11, Batian	1800	Washed	Lighter	102	496	28	169
KENYS 2_D	Embu	Gakundu	SL28, SL34	1680	Washed	Darker	50	627	172	180.2
KENYS 2_D	Kenya	Coffee Factory	SL28, SL34	1680	Washed	Darker	50	627	172	180.2
KENYA 2_M	Embu	Gakundu	SL28, SL36	1680	Washed	Medium	71	594	89	174
KENYA 2_M	Kenya	Coffee Factory	SL28, SL36	1680	Washed	Medium	71	594	89	174
KENYA 2_L	Embu	Gakundu	SL28, SL35	1680	Washed	Lighter	102	491	21	169
KENYA 2_L	Kenya	Coffee Factory	SL28, SL35	1680	Washed	Lighter	102	491	21	169

Measure indicating the roast degree of the roast (smaller numbers indicate darker roasts).

Defined as time elapsed from ’first crack’ (i.e., the moment when the accumulated steam pressure causes the beans to crack) to the end of the roasting process (Münchow et al., 2020).