Metagenomic and sensory attributes of Coffea canephora under Conventional processing and Self-Induced Anaerobiosis Fermentation (SIAF)

This study aimed to evaluate modifications in the microbial communities and sensory attributes caused by the Self-Induced Anaerobiosis Fermentation (SIAF) compared to the Conventional processing of Coffea canephora var. conilon. Microorganisms were identified through high-throughput sequencing of the 16S rRNA V3/V4 region for bacteria and the ITS region for fungi. Sensory attributes of roasted coffee were evaluated by Q-Graders. The relationship between microbial genera and sensory attributes was investigated using principal component analysis.