Table 1.
Description of the analyzed coffee samples.
| Commercial Name | Number of Samples | Coffee Variety | Origin Region | Roasting Degree |
|---|---|---|---|---|
| - | - | Set of sample 1 | - | - |
| Arabica Ethiopia Harrar | 20 | Arabica | Ethiopia | 1/5 |
| Bukeela | 20 | Arabica-Arabica Mixture | Ethiopia | 1/5 |
| Dulsao | 20 | Arabica | Brazil | 2/5 |
| Arpeggio | 20 | Arabica | Central and South-America | 4/5 |
| Indriya | 20 | Arabica-Robusta Mixture | India | 4/5 |
| Robusta Uganda | 20 | Robusta | Uganda | 4/5 |
| - | - | Set of sample 2 | - | - |
| Master Origin Colombia | 20 | Arabica | Colombia | 3/5 |
| Master Origin Ethiopia | 20 | Arabica | Ethiopia | 2/5 |
| Master Origin India | 20 | Arabica-Robusta Mixture | India | 5/5 |
| Master Origin Nicaragua | 20 | Arabica | Nicaragua | 2/5 |
| Master Origin Indonesia | 20 | Arabica | Indonesia | 4/5 |
| Paris Black | 20 | Arabica-Robusta Mixture | Unknown origin | 4/5 |
| - | - | Set of sample 3 | - | - |
| - | 20 | Arabica | Vietnam | Unknown |
| - | 20 | Robusta | Vietnam | Unknown |
| - | 10 | Mixture | Vietnam | Unknown |
| - | 6 | Unknown | Vietnam | Unknown |
| - | 10 | Unknown | Cambodia | Unknown |