Table 1. List and characteristics of the coffee samples used in this study

Sample acronym	Sample name	continent	Species	Processing method	Sensorial attribute
KOR(25)	Korea Goheung coffee	Asia	Arabica	Washed	Almond, Chocolate, Roasted Grain
COL(1)	Colombia SC 17/18 Tolima	Central America	Arabica	Washed	Roasted Almond, Dark Chocolate, Brown Sugar, Herb
BRA(31)	BrazilNY2 FC 17/18 Cerrado	Central America	Arabica	Natural	Roasted Peanut, Macadamia, Corn, Citrus nuance
ETH(9)	Ethiopia G1 Yirgacheffe Chelba	Africa	Arabica	Natural	Floral, Grape, Orange, Cranberry, Almond, Chocolate
GUA(29)	Guatemala SHB Huehuetenango	Central America	Arabica	Washed	Walnut, Dark Chocolate, Cereal, Peanut, Oatmeal
IND(33)	India Robusta Kaapi Royale	Asia	Robusta	Washed	Cereal, Barely, Corn, Bitter Sweet