Microbial terroir of Brazilian Coffea canephora: regional differentiation of yeasts and impacts on beverage quality

Microbial communities present on Coffea canephora fruits play a crucial role in the spontaneous fermentation process, directly influencing the sensory characteristics of the final beverage. This study aimed to characterize the yeast communities associated with C. canephora fruits in different coffee-producing regions of Brazil and to evaluate their impact on coffee quality. Samples were collected from seven locations in the states of Espírito Santo, Bahia, and Rondônia, representing important production regions. A total of 35 fruit samples were analyzed through DNA extraction, PCR amplification, and sequencing to identify Amplicon Sequence Variants (ASVs). The results revealed significant regional differences in yeast diversity and taxonomic composition. Espírito Santo and Bahia exhibited greater microbial diversity and taxonomic balance, whereas Rondônia showed a more specialized microbiota due to its more acidic and lower-fertility soils. The main yeast genera identified included Hannaella , Papiliotrema , Candida , Hanseniaspora , and Saccharomyces , with some species known for their biotechnological potential in controlled fermentations. Beta diversity analysis identified three distinct microbial clusters, influenced by environmental variables such as temperature, precipitation, and soil properties. Sensory evaluation of the coffees showed that regions with greater microbial evenness exhibited superior beverage quality, particularly in the attributes of acidity, balance, and sweetness. These findings highlight the influence of yeasts on the quality of C. canephora coffee and the potential of specific microbial strains for use as starter cultures in controlled fermentations. This study contributes to a better understanding of the microbial ecology of C. canephora fruits and provides a basis for improving fermentation processes, enhancing coffee quality, and promoting sustainable agricultural practices in Brazilian coffee production.