This study was carried out in order to investigate the role of post-harvest methods and roasting degree on the sensory profile of Turkish coffees and to compare the results between two sensory panels: Turkey and Brazil. Bourbon variety of Arabica coffee beans processed by three different post-harvest methods (natural, pulped natural and fully washed) and roasted at three different roasting degrees (light, medium and dark).

中文翻译：

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土耳其和巴西小组成员评估的三种收获后方法和烘焙程度对土耳其咖啡感官特征的影响

进行这项研究是为了调查收获后方法和烘焙程度对土耳其咖啡感官特征的作用，并比较两个感官小组之间的结果：土耳其和巴西。波旁品种阿拉比卡咖啡豆采用三种不同的收获后方法（天然、天然制浆和完全水洗）加工，并在三种不同的烘焙度（浅、中和深）下烘焙。