Propositions on the Optimal Number of Q-Graders and R-Graders

Table 2

Grouping of the different numbers of R-Graders and their respective coefficients of variation of the sensorial characteristics of Conilon coffee samples with the UCDA protocol.

Number of R-Graders	Coefficient of variation (%)
	Total note	Fragrance	Flavor	Balance	Salt/acid	Body	Bitter/sweet	Clean cup
1	3.18	5.99	7.73	3.32	7.74	6.17	6.18	3.87
2	2.25	4.46	5.59	2.53	5.95	4.39	4.77	3.05
3	1.86	3.30	4.68	1.90	4.52	3.58	3.82	2.40
4	1.57	2.87	4.02	1.74	3.97	3.04	3.36	2.13
5	1.39	2.61	3.47	1.51	3.69	2.79	2.86	1.79
6	1.28	2.44	3.23	1.38	3.29	2.51	2.63	1.62
7	1.16	2.34	2.99	1.26	3.03	2.33	2.48	1.53
8	1.10	2.18	2.78	1.24	2.94	2.15	2.47	1.45
9	1.00	1.97	2.69	1.13	2.78	2.01	2.24	1.36
10	0.98	1.84	2.57	1.10	2.65	2.00	2.12	1.31