Physicochemical and Sensory Qualities of Arabica Coffee (Coffea arabica) obtained from Different Processing Methods and Roasting Degrees PP: 167-173

Murna Muzaifa, Benny Setiawan and Asif Aunillah

Volume 31, Issue 03 | Full Length Article

Abstract

Keywords: Arabica coffee; Cupping score; Roasting degree; Sensory quality

Online : 1814-9596
Print : 1560-8530