Table 5 Physical characteristics of roasted coffee samples

Sample name	Mositure content (%)	Bulk density (g/cm3)	Color
			L*	a*	b*
			WRS	1.5±0.08f	0.414±0.01ef	31.1±0.2g	9.9±0.2e	10.1±0.4f
WRT	2.6±0.05a	0.477±0.00b	33.6±0.5c	10.8±0.2c	12.8±0.2d
WRB	1.4±0.02f	0.417±0.00e	31.4±0.5fg	9.7±0.2ef	10.3±0.6f
SKK	1.5±0.02f	0.410±0.01ef	32.2±0.5de	9.7±0.1ef	10.0±0.4f
SKN	1.7±0.03e	0.412±0.01ef	31.9±0.4ef	9.6±0.2f	10.0±0.5f
NGK	1.9±0.02d	0.419±0.00e	32.7±0.6d	10.3±0.1d	11.7±0.3e
NRL	2.6±0.06a	0.486±0.01a	35.4±0.5b	10.4±0.3d	12.9±0.6d
ERW	2.4±0.22b	0.448±0.01c	35.4±1.5b	10.6±0.3c	13.5±1.1c
ETH	2.5±0.14ab	0.437±0.00d	39.2±0.4a	11.9±0.2b	18.2±0.9b
BRA	2.2±0.11c	0.405±0.00g	39.3±0.7a	12.4±0.2a	18.9±0.6a

All values are means ± standard deviations of at least three measurements.
Values with different superscripts in the same column are significantly different (p<0.05).