MARDHATILAH, D.; FAIZAH, K. Chemical and Sensory Characteristics of Arabica Coffee Due to Variations in Processing Methods and Fermentation Time. Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering), [S. l.], v. 14, n. 4, p. 1313–1324, 2025. DOI: 10.23960/jtepl.v14i4.1313-1324. Disponível em: https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/10078. Acesso em: 18 oct. 2025.