Raw analytical and sensory data supporting: Lactic Acid Bacteria Fermentation Enhances Robusta Coffee Quality

This dataset contains the raw instrument readings and sensory panel scores underlying the chemical and sensory analyses reported in the manuscript "Lactic Acid Bacteria Fermentation Enhances Robusta Coffee Quality: Chemical and Sensory Evidence Across Defined Starter Treatments" (Food Research International, manuscript in preparation). Data cover seven Robusta coffee post-harvest treatments, including an unfermented control, spontaneous fermentation, single-strain starters (Lactiplantibacillus plantarum H2.34 and Pichia kudriavzevii 1P4), sequential and simultaneous consortium inoculations, and a different-origin reference sample.