Effect of three post-harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists.

Background: 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).

Results: Ground coffee in powder size was heated with cold water and prepared in a Turkish coffee machine.