Dataset of the rhizosphere microbiome and coffee bean fermentation in the Castillo-Tambo and Borbón varieties in the Popayán-Colombia plateau

A comprehensive study was conducted to investigate the microbial biodiversity and associated functional roles of microorganisms in the fermentation process of washed coffee in Colombia, utilizing the Borbón and Castillo coffee varieties as model systems. DNA sequencing techniques were employed to evaluate the soil microbial biota and their contribution to fermentation. The study aimed to analyze the potential benefits of these microorganisms, including enhanced productivity and the requirement for identifying rhizospheric bacterial species to optimize such benefits.