Among the four analysed coffee varieties, Cherry coffee exhibited the highest content of three of the four evaluated polyphenolic classes, namely tannins (23.44 mg tannic acid/g) and flavan-3-ols (p-DAC assay) (0.31 mg (+)-catechin/g) at a dark roasting degree and proanthocyanidins (0.89 mg CyE/g) at a medium roasting ...