Profile of Bioactive Compounds, Aromas, and Cup Quality of Excelsa Coffee (<i>Coffea liberica</i> var. <i>dewevrei</i>) Prepared from Diverse Postharvest Processes

<div>Biplot of caffeoylquinic acid (CQA) and alkaloid composition of green bean extract of Excelsa coffee obtained from different processes. Natural 1, 2, and 3 samples were from different farmers. Natural 1, wine, honey, and semiwashed samples were from same farmer. The value displayed in the figure is the average of three replications.</div>

International Journal of Food Science

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Figure 3: Profile of Bioactive Compounds, Aromas, and Cup Quality of Excelsa Coffee (<i>Coffea liberica</i> var. <i>dewevrei</i>) Prepared from Diverse Postharvest Processes 

Figure 3 | Profile of Bioactive Compounds, Aromas, and Cup Quality of Excelsa Coffee (Coffea liberica var. dewevrei) Prepared from Diverse Postharvest Processes 