Fig. 2From: Microbiological and chemical-sensory characteristics of three coffee varieties processed by wet fermentationScores of cup test (SCAA) of coffee processed by wet fermentation of varieties Ouro Amarelo, Novo Mundo, and Catuaà Vermelho. Data are presented as mean. Standard deviation of mean ranged from 0.38 to < 0.01. There was no statistical difference at p < 0.05 by Scott-Knott testBack to article page