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.

本研究以波旁（Borbón）与卡斯蒂略（Castillo）咖啡品种为模式体系，针对哥伦比亚水洗咖啡发酵过程中的微生物多样性及其相关功能开展系统性探究。研究采用DNA测序技术，对土壤微生物群落及其在发酵过程中的作用进行评估。本研究旨在解析此类微生物的潜在应用价值，其中既涵盖生产效能的提升，也包括明确通过鉴定根际细菌物种以优化上述效益的必要性。