Hasni D, Muzaifa M, Widayat HP, Ariska N, Maulidar -, Rahmad D. Physiochemical Properties and Cupping Quality of Gayo Espresso Coffee Based on Blending Ratio and Roasting Techniques. Int. J. Adv. Sci. Eng. Inf. Technol. [Internet]. 2023 Aug. 26 [cited 2024 Jun. 3];13(4):1378-86. Available from: http://ijaseit.insightsociety.org/index.php/ijaseit/article/view/18514