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

Table 3

Cupping score of Excelsa coffee brew obtained from different postharvest processing.

Roasted bean samples	Fragrance/aroma	Flavor	Aftertaste	Acidity	Body	Uniformity	Balance	Clean cup	Sweetness	Overall	Total cupping score
Natural 1	^a	^a	^b	^ab	^b		^abc			^bc	^bc
Natural 2	^b	^a	^ab	^b	^b		^c			^c	^c
Natural 3	^a	^a	^ab	^ab	^ab		^a			^ab	^a
Wine	^a	^a	^a	^ab	^ab		^a			^a	^a
Honey	^a	^a	^ab	^ab	^ab		^bc			^abc	^ab
Semiwashed	^a	^a	^ab	^a	^a		^ab			^ab	^a

Values followed by different superscripts in the same column show significantly different (). The values displayed in the table are the average and standard deviation of three replications. Natural 1, 2, and 3 samples were from different farmers. Natural 1, wine, honey, and semiwashed samples were from same farmer.