Figure 6.
Total tannin content of green and roasted coffee beans that obtained using different processing methods. ((A): Green beans; (B): Light roasted, (C): Medium roasted; (D): Dark roasted). EP1: elephant dung coffee (pulp was completely digested); EP2: elephant dung coffee (pulp was not digested); WP: wet-processed beans; DP: dry-processed beans. Different letters above the bars indicate statistically significant difference at p < 0.05.
