Experimental equipments were set up to quantify bean dimension, sphericity, frontal area, weight of 1000
beans, porosity, density and true density, coefficient of static friction and angle of repose. Samples of coffee beans
from different colors of cherries were randomly selected for measurement. To measure dimension (length, width,
thickness), sample of 20 beans were measured using micrometer. Sphericity and frontal area of beans were then
calculated respectively from equation (1) and (2).