Sabam Malau, Albiner SİAGİAN, Bilter SİRAİT, Himsar AMBARİTA, Samse PANDİANGAN, Maria Rumondang SİHOTANG, Benika Naibaho, Rosnawyta SİMANJUNTAK

Variability of organoleptic quality of Arabica coffee

Beverage quality of coffee is the most important for consumers. The objective of this research was to determine the genotypic and phenotypic variability of Arabica coffee (Coffea arabica L.). Nested design with three factors was used. The organoleptic quality of 28 genotypes was analyzed. This research revealed that most of the organoleptic qualities had low genotypic and phenotypic variations. Fragrance/aroma, flavor, aftertaste, acidity, body, uniformity, balance, sweetness, overall and total score showed low heritability and low genetic advance.

Variability of organoleptic quality of Arabica coffee

Keywords:

genetic advance, genotype, heritability, phenotype, taste,

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