Multi-Omic Characterization of Fermented Coffea arabica from Chimanimani National Park, Mozambique

This is the first study to characterize the microbial community involved in the fermentation of Coffea arabica in Africa. The project was conducted in Chimanimani National Park, Mozambique, a region with growing recognition in the specialty coffee sector. The data provide a foundational reference for understanding the microbial ecology of African coffee fermentations, supporting future research and innovation in post-harvest processing and microbial-based quality enhancement strategies.