. 2024 Apr 30;10(9):e30480. doi: 10.1016/j.heliyon.2024.e30480

Table 2.

Effect of processing methods on cup quality attributes of coffee under Jimma condition.

Processing Methods	AI	AQ	AC	AS	BI	BO	FL	OAQ
Washed	4.00 ± 0.22^a	4.00 ± 0.32^a	7.03 ± 0.39^a	4.27 ± 0.02^a	4.00 ± 0.22^a	7.03 ± 0.31^a	7.00 ± 0.36^a	7.10 ± 0.45^a
Semi-washed	3.73 ± 0.21^a	3.77 ± 0.30^a	6.67 ± 0.37^a	4.03 ± 0.26^a	3.83 ± 0.21^a	7.23 ± 0.32^a	6.53 ± 0.34^a	6.73 ± 0.43^a
Dry processed	4.07 ± 0.23^a	4.00 ± 0.32^a	7.13 ± ^a	4.10 ± 0.26^a	4.10 ± 0.23^a	7.33 ± 0.33^a	7.10 ± 0.37^a	7.23 ± 0.46^a
CV (%)	5.62	7.97	5.58	6.35	5.50	4.46	5.20	6.40
LSD	0.442	0.625	0.774	0.524	0.437	0.642	0.714	0.898
Mean	3.93	3.92	6.94	4.13	3.98	7.20	6.88	7.02
P value	0.228	0.600	0.363	0.565	0.381	0.543	0.198	0.424

Small letters in the same column indicate level of significance of difference.

AI, aromatic intensity; AQ, aromatic quality; AC, acidity; AS, astringency; BI, bitterness; BO, body; FL, flavor; OAQ, overall quality.