Assertion: coffee | /r/CapableOf | lower sensorial scores
Facets:
value: naturally
type: MANNER
Source sentences:
text: The results indicate that the use of starter culture in the wet fermentation phase constitutes a relevant alternative for less elevated areas, where naturally the coffees tend to lower sensorial scores when traditional methods are applied and that spontaneous fermentations have greater potential for delivery of sensory results in bands above 900 meters altitude.