Evaluation of the effect of three levels of roasting quality on the cup in some coffee varieties of the specie Coffea Arabica L. Rev. Invest. Univ. Quindío [Internet]. 2019 Nov. 15 [cited 2026 Jun. 25];31(1):54-61. Available from: https://ojs.uniquindio.edu.co/ojs/index.php/riuq/article/view/277