Coffee Research Articles

Olfactory Evaluation of Geisha Coffee from Panama Using Electronic Nose

Geisha arabica coffee from Panama is featured in the world specialty coffee market. Its quality is assessed by sensory analysis with a panel of experts over several days. However, there is a risk of commercial fraud where cheaper coffees are mixed with pure specialty coffees. For these reasons, having an electronic nose (EN) device proves advantageous in supporting the cupping panel. It allows a greater number of fragrance and aroma analyses to be conducted per day, providing more objective results. In this study, an experimental EN equipped with a metal oxide semiconductor (MOS) gas sensor array was used. Olfactory evaluation of ground and infused Geisha coffee of different roast levels, brewing process, and purity was studied by EN, sensory analysis and chromatography. The sensory analysis perceived significant differences in fragrance and aromas in the light and dark roast levels of the samples. A total of 57 volatile organic compounds (VOC) were studied by gas chromatography. The EN data were analyzed chemometrically with principal component analysis (PCA) and predictive partial least squares (PLS). The data variances for two components were explained with values greater than 82%. The EN demonstrated its ability to differentiate the three levels of roasting, two production processes, and adulteration in the analyzed samples.

Simulation of robust adaptive regression multi-level models for quality analysis of special coffees in cold storage

Numerous factors contribute to specialty coffee quality, storage and cooling conditions. We may therefore assume that sensory evaluation results can be corrupted by measurement errors, especially when cuppers are not trained, leading to occurrence of observation outliers. Therefore, this study aimed to propose simulation scenarios considering parametric values of multilevel model fit with robust adaptive regressions to the presence of outliers in a real experiment with processed and unprocessed coffee beans stored at different times and temperatures. In this context, we considered computationally simulated scenarios in which sensory scoring errors can be made at L = 5 and 10 units. The proposed method was feasible for the sensory scoring of an experiment of coffee storage conditions and cooled environments. This is because it included robust characteristics of samples evaluated with up to 30% of outliers.

STRATEGI PENGUSAHA WARUNG KOPI FIFA 99, DALAM MEMPERTAHANKAN KONSUMEN PERSPEKTIF ETIKA BISNIS ISLAM DI PERUMAHAN MENGANTI SATELIT INDAH (Studi Kasus Warung Kopi FiFa 99, di Perumahan MSI)

Keywords: Strategy, Coffee Shop, Islamic Business Ethics The research in this thesis is motivated by the increasing number of unemployed in Gresik due to the difficulty of finding work in the formal sector. Seeing the habits of the people, especially men in Gresik Regency, who like to consume coffee drinks, this situation has become an opportunity to set up a coffee shop business. In Gresik you can find many coffee shop businesses, but many of these coffee shops are still classified as micro businesses that have been established for years but have not been able to develop. In this case, the researcher tested what factors influence the success of the coffee shop business in Menganti Satellite Indah Housing, so that the results of this research can be used as input and used as motivation so that entrepreneurs want to improve and develop their business in order to achieve the target, namely success in entrepreneurship. So that later it can be used as a choice for people in entrepreneurship to create jobs and reduce unemployment. This research focuses on what factors influence the success of the Fifa 99 coffee shop business in Menganti Satellite Indah Gresik Housing, whether there is an influence between factor 1 (capital, planning and location) on the success of the Fifa 99 coffee shop business in Menganti Satellite Housing. Beautiful Gresik. This research uses a qualitative approach with an ex post facto type of research. The data collection technique in this research uses a questionnaire method. The type of data used in this research is primary data obtained from the results of a questionnaire that was filled out by the owner of a coffee shop business in the Menganti Satelit Indah Menganti Housing Complex, Gresik, which was used as the sample in this research. The data analysis method uses validity and reliability tests, factor analysis then assumption tests and simple linear regression. Based on the results of the analysis, it can be concluded that of the seven variables, namely entrepreneurial characteristics, capital, opportunities, planning, location, marketing and experience studied, there is one factor that influences the success of the coffee shop business in Menganti Satellite Indah Gresik Housing. namely factor 1 capital, planning and strategic location.

Molecular Identification and Antioxidant Activity Determination among Coffee Varieties Cultivated in Nepal

Coffee is the most popular beverage containing numerous phytochemical components that have antioxidant activity capable of scavenging free radicals. Antioxidant and phenolic contents have considerable benefits for human health. The aim of this study was the molecular identification of 9 coffee samples from the Nepal Agricultural Research Council, Lalitpur, Nepal, and the determination of the antioxidant activity and total phenolic content of green and roasted coffee beans. Molecular identification was performed using ITS-specific PCR followed by sequencing and phylogenetic tree construction using the maximum parsimony method. The DPPH assay was used to determine the antioxidant activity, and the Folin–Ciocalteu (F-C) assay was used to determine the total phenolic content. All the samples belonged to the taxa Coffea arabica. The antioxidant activity in roasted beans varied from 2.49 to 4.62 AAE mg/g and from 1.4 to 3.9 AAE mg/g in green beans. The total phenolic content varied from 2.58 to 3.38 GAE mg/g and from 4.16 to 5.36 GAE mg/g for the roasted beans and green beans, respectively. The data revealed that the highest antioxidant content (4.62 AAE mg/g) was found in roasted coffee and that the highest phenolic content (5.36 GAE mg/g) was found in green coffee. The study concludes that roasting increases the antioxidant activity but decreases the phenolic content of coffee.

Socioeconomic and biophysical factors affect tree diversity in farms producing specialty coffee in Caranavi, Bolivia

Socioeconomic and biophysical factors affect tree diversity in farms producing specialty coffee in Caranavi, Bolivia

Characterizing the formation of process contaminants during coffee roasting by multivariate statistical analysis.

Coffee is a relevant source of dietary exposure for neoformed furan, alkyl furans and acrylamide. In this study, different statistical methods (hierarchical cluster analysis, correlation analysis, partial least squares regression analysis) were used for characterizing the formation of these process contaminants in green coffee beans roasted under the same standardized conditions. The results displayed a strong correlation between sucrose levels and furans in relation to the other sugars analyzed, while acrylamide formation was strongly related to the free asparagine. The data suggest that a sufficiently large amino acid pool in green coffee favors Maillard-induced acrylamide formation from asparagine, while reactions amongst the carbonyl-containing sugar fragmentation products leading to furan formation are suppressed. If the pool of free amino acids is small, it is depleted faster during roasting, thus favoring the formation of furans by caramelization, basically a sugar degradation process in which reactive carbonyl substances are generated and react together.

Peningkatan Nilai Kopi Bajing Melalui Pelatihan Desain Kemasan di Pamanjur, Desa Girimoyo, Malang

Indonesia is on the path of the Bean Belt, which is an area suitable for the development of coffee trees. This makes Indonesia the fourth largest coffee producing country in the world with a production value of up to 12 million 60-kilo sacks by the end of 2020. Malang Regency, East Java, is one of the largest coffee bean producing regions in Indonesia. Squirrel coffee is a variant of coffee that comes from the rest of the coffee cherries consumed by squirrels. This process provides a distinctive taste and aroma for coffee lovers. The uniqueness of Bajing coffee has not been exploited by coffee farmers and Pamanjur. Even consumers are more likely to choose Arabica coffee than squirrel coffee, because they feel that the taste does not have a significant difference. As a result, the price of squirrel coffee is still unable to reach its full potential. The UMM Service Team assisted Girimoyo and Pamanjur Villages to Compile Product Value and packaging to increase the selling value of Bajing Coffee. Several steps were taken by the team to develop a program to strengthen the value of coffee squirrels in Girimoyo Village, including: holding a meeting with the owner of Pamanjur to obtain initial data, then the team tried to understand the flavor profile of coffee squirrels by conducting a taste test, then developing a program to strengthen the value of coffee squirrels through design. packaging, by changing the name of Bajing coffee to Belka coffee. The term "Belka" comes from the Russian language which is the name for the animal "Squirrel". After the concept matured, the team worked on a prototype of the Bajing coffee packaging. The final stage is the finalization and printing process carried out by Pamanjur. In conclusion, by taking advantage of the unique characteristics of Kopi Bajing and implementing an effective packaging design, Girimoyo Village can maximize the market potential of its specialty coffee.

THE RELATIONSHIP BETWEEN THE COFFEE INTAKE AND THE WORK PERFORMANCEOF COFFEE-DRINKING TEACHERS: A CORRELATIONAL STUDY

Coffee is one of the most consumed drinks all over the world. People consume approximately a million bags of coffee in a day. Depending on the drinkers age, amount of consumption, and the like, coffee is consumed for its various effects aside from its taste and aroma. Additionally, many people drink coffee because of different factors. The caffeine content of coffee is said to be a stimulant that could make drinkers more alert and awake. However, it could cause negative influences such as disturbance in ones sleeping patterns. Hence, the primary purpose of this correlational research is to determine the relationship between coffee intake and the work performance of coffee-drinking teachers and the implications of coffee intake to them. Survey questionnaires were distributed including teachers coffee intake profiles and observations. Consequently, the students, co-teachers, and administrators of the respondents were also asked to determine the work performance observations of these respondents. The results showed evident implications of the coffee intake manifested by the teachers. Meanwhile, results showed that there were no significant relationships between the coffee intake and the work performance of the respondents. This could be attributed to the respondents long-term coffee consumption leading to their coffee effects tolerance. Recommendations made for teachers are to drink coffee with prudence due to its long-term impact on health. Recommendations were made for future researchers to choose respondents who are new coffee drinkers to ensure that there will be no coffee intake tolerance that could impact the results of the study.

Peer Influence As The Dominant Factor In Coffee Drink Consumption Among Non-Health Major University Of Indonesia Students In 2023

Coffee drinks are sugar-sweetened beverages made from coffee powder, sugar, and water, through a heating process. High consumption of coffee drinks is associated with the sugar content, which can increase the risk of obesity. The aim of this study was to determine the differences in coffee drinks consumption levels based on individual characteristics and environmental factors among non-health undergraduate students at the University of Indonesia in 2023. This quantitative study used a cross-sectional design with a sample of 181 active undergraduate non-health students in 2023. Data were collected in June 2023 through self-administered. The results showed that 52.5% of the respondents had a high level of coffee drink consumption (≥ 3-4 times per week). Bivariate analysis revealed significant differences in coffee drinks consumption based on smoking behavior, peer influence, availability of coffee at home, and accessibility (p-value < 0.05). Multivariate analysis indicated that peer influence was the dominant factor influencing students' coffee drink consumption. The researchers suggest students increase their awareness and encourage their social circle to limit excessive coffee consumption. Additionally, relevant health institutions are advised to provide education, increase information about recommended limits of coffee consumption.

Investigating sensory-classified roasted arabica coffee with GC × GC-TOFMS and chemometrics to understand potato taste defect

The presence of flavor defects in coffee beans can negatively impact quality, the consumer experience, and commercial trade. Potato taste defect (PTD), a flavor defect specific to East African coffee, is often characterized by a musty, vegetable-like aroma. While previous work has correlated PTD with the presence of 2-isopropyl-3-methoxypyrazine (IPMP), additional changes in the volatile profile of these beans can further amplify the distinct odor of this defect. The aim of this work was to develop a volatile fingerprint of PTD in roasted arabica coffee using headspace solid-phase microextraction coupled to comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (HS-SPME-GC × GC-TOFMS) and chemometrics. Examination of the HS-SPME-GC × GC-TOFMS data with tile-based Fisher ratio (F-ratio) analysis discovered 359 analytes that differentiated clean coffee samples from those impacted by severe PTD (p-value < 0.01). It was determined that 327 of the identified analytes were more prevalent in the clean coffee samples while 32 analytes, including IPMP, exhibited higher signals in the impacted coffee samples. Principal components analysis (PCA) of the F-ratio results demonstrated that the coffee samples clustered based on the presence of PTD. Partial least squares (PLS) regression modeling further demonstrated that the compounds discovered by F-ratio analysis were correlated with PTD by accurately predicting the concentration of IPMP in the samples. Investigation of the compounds highly weighted in both the PCA and PLS loadings suggest that the presence of microorganisms on coffee beans after antestia bug damage could be a potential pathway for PTD. This damage results in an overall decrease of analytes that are known to have positive sensory contributions to coffee aroma. Collectively, the volatile fingerprint shown herein illustrates that PTD alters the biochemical process in coffee beans.

Determination of caffeine content in coffee drinks prepared in some coffee shops in the local market in Jeddah City, Saudi Arabia

Abstract The current study was aimed to develop a low cost HPLC method for determination of caffeine content in coffee samples in some coffee shops in Jeddah local market. Caffeine was extracted with water and separated through ZORBAX Eclipse XDB C-18 column using methanol/water (40:60) as mobile phase. The average peak response time for caffeine was 2.747 min with a relative standard deviation of 1.061. The proposed assay was able to detect caffeine in the concentration range from 5 to 45 ppm with limits of detection (LOD = 3σ/b) and quantification (LOQ = 10σ/b) of 1.086 and 3.619 ppm using two-channel UV detector set at 274 and 264 nm with correlation coefficient (R 2) of 0.9996, respectively. The assay was adopted for the determination caffeine content in 30 coffee samples collected from eight brand coffee shops and from local market. Each sample was injected in triplicate (n = 3) and the average and confidence limit of the mean were calculated. The concentration of caffeine in coffee brand shops varied from 513.82 ± \pm 12.91 to 8080.05 ± \pm 3.06 ppm, whereas in beans and instant coffee its content was diverse from 360.18 ± \pm 86.72 to 1306.98 ± \pm 27.31 ppm. These results were validated using Student’s t-test at 95% confidence level.

Perancangan Identitas Visual Warung Teras Kopi Untuk Membangun Brand Awareness

At present the world of coffee in Indonesia is showing very rapid development. This is evidenced by the mushrooming of cafes or shops selling drinks from processed coffee throughout the archipelago. Coffee shop business owners are expected to increasingly compete for customers by serving quality coffee drinks, affordable prices and simpler outlet concepts. To maintain the existence of the mushrooming coffee shops, Teras Kopi needs a new, strong and consistent visual identity in order to be able to compete with other competitors who already have a strong and consistent visual identity. Based on these problems, the writer designed Warung Teras Kopi's visual identity using a descriptive approach, namely by directly interviewing related parties. As a result, this study uses the Graphic Standard Manual (GSM) which will be applied to supporting media properly and consistently, in accordance with the vision and mission of Warung Eras Kopi, so that it can become a new visual identity in the form of a new logo along with a newly created visual identity design. with the values ​​of coffee terrace coffee shops namely coffee, delicious, simple, and comfortable.&#x0D; &#x0D;

Identification of potential quality markers in Indonesia’s Arabica specialty coffee using GC/MS-based metabolomics approach

IntroductionThe cupping test is a widely used method for quality assessment of Arabica coffee. However, the cupping test is limited by the low number of certified panelists and the low throughput. Therefore, an analytical-based quality assessment may be a promising tool to complement the cupping test. A present, there is no report investigating quality marker candidates, focusing only on “specialty” grade Arabica coffee from Indonesia.ObjectiveThis study identified the potential quality marker(s) in Arabica Specialty coffee at different stages (green beans, roasted beans, and brewed coffee.MethodsThe metabolite profiles of ten different Arabica specialty-grade coffees were analyzed with different cup scores using gas chromatography–mass spectrometry (GC/MS). From the ten samples, green coffee beans, roasted coffee beans, and brewed coffee were selected. In addition, an orthogonal projection to latent structure (OPLS) regression analysis was conducted to obtain a potential quality marker based on the variable importance in projection (VIP). The potential quality marker(s) were validated by GC/MS metabolome profiling and OPLS analysis of different sets of samples consisting of 35 Arabica specialty-grade coffee samples.ResultsIn Arabica coffee samples, the OPLS model of the three stages showed galactinol to have a high VIP score. Galactinol showed a consistent positive correlation with cup scores at all stages of coffee production (green beans, roasted beans, and brewed coffee). The correlation suggests galactinol is a potential quality marker after further validation using different samples.ConclusionGC/MS combined with OPLS regression analysis suggested galactinol as a quality marker and provide an early screening method for Arabica coffee quality that complements the cupping test performed by certified panelists.

Effect of Brewing Methods on Acrylamide Content and Antioxidant Activity: Studying Eight Different Filter Coffee Preparations.

The aim of this study was to investigate the parameters affecting the extraction of positive molecules such as chlorogenic acids and antioxidants, as well as potentially carcinogenic substances such as acrylamide, in different coffee brewing methods. Three coffee varieties, each assigned a different roasting degree, were used to prepare coffee brews following eight different preparation methods. Acrylamide was quantified using the HPLC-MS/MS instrument, while chlorogenic acids and caffeine were quantified using the HPLC-DAD system. Three spectrophotometric analyses were also performed (DPPH, TFC and TPC) to evaluate antioxidant activity. The results showed that the main brewing parameters, which have the greatest influence on the final content of these compounds, were the volume of water used, more specifically the brewing ratio (coffee to water ratio), the extraction time and the particle size of the coffee powder. In addition, the variables that have the greatest impact on the discrimination of the preparation methods studied are total chlorogenic acid content, TFC, TPC, caffeine and the DPPH assay. For this reason, the recipe and infusion parameters used for each of the extraction systems are the key factors that determine the extraction of coffee components and, consequently, the quality of the cup.

Authentication of Roasted Coffee Beans via LIBS: Statistical Principal Component Analysis

Great efforts are constantly being made by industry-specific coffee agencies to standardize the certification of coffee quality. In consequence, international trade requires quick and reliable analyses because of their high cost, the risk of misclassification, the difficulty of large-scale analysis, and, most importantly, the subjectivity generated by tasters. A powerful analytical method that can be used to accurately evaluate and identify coffee varieties is Laser-Induced Breakdown Spectroscopy (LIBS). In this study, it provided a quick, cost-effective, and residue-free method commonly used in laboratories for direct analysis, determining multi-elemental composition, and exploring the organic composition of roasted coffee. The mineral composition of eight varieties of pure roasted coffee was determined using a pulsed nanosecond laser produced from a Nd:YAG laser at 1064 nm. The most important spectral variables for coffee variety identification were sequestered using LIBS coupled with a chemometric-tool-based principal component analysis (PCA). The nine main wavelengths chosen corresponded to the elements of C(I), Mg(II, I), Ca(II), Fe(I), K(I), H(I), and O(I), in addition to the CN group. The overall findings indicated that using LIBS to identify coffee varieties is feasible based on a simple, quick, and eco-friendly strategy without the requirement for complex preparation or wasting time in preparation. Such studies can help to protect the coffee market and businesses by certifying product quality. Using LIBS and full statistical illustrations with PCA, the prevention of unfair competition, protection of consumers, and determination of coffee quality can be achieved.

Use of sugar in coffee and tea and long-term risk of mortality in older adult Danish men: 32 years of follow-up from a prospective cohort study.

Tea and coffee are the most consumed beverages worldwide and very often sweetened with sugar. However, the association between the use of sugar in tea or coffee and adverse events is currently unclear. To investigate the association between the addition of sugar to coffee or tea, and the risk of all-cause mortality, cardiovascular mortality, cancer mortality and incident diabetes mellitus. Participants from the prospective Copenhagen Male Study, included from 1985 to 1986, without cardiovascular disease, cancer or diabetes mellitus at inclusion, who reported regular coffee or tea consumption were included. Self-reported number of cups of coffee and tea and use of sugar were derived from the study questionnaires. Quantity of sugar use was not reported. Primary outcome was all-cause mortality and secondary endpoints were cardiovascular mortality, cancer mortality and incident diabetes mellitus, all assessed through the Danish national registries. The association between adding sugar and all-cause mortality was analyzed by Cox regression analysis. Age, smoking status, daily alcohol intake, systolic blood pressure, body mass index, number of cups of coffee and/or tea consumed per day and socioeconomic status were included as covariates. Vital status of patients up and until 22.03.2017 was assessed. Sugar could be added to either coffee, tea or both. In total, 2923 men (mean age at inclusion: 63±5 years) were included, of which 1007 (34.5%) added sugar. In 32 years of follow-up, 2581 participants (88.3%) died, 1677 in the non-sugar group (87.5%) versus 904 in the sugar group (89.9%). Hazard ratio of the sugar group compared to the non-sugar group was 1.06 (95% CI 0.98;1.16) for all-cause mortality. An interaction term between number of cups of coffee and/or tea per day and adding sugar was 0.99 (0.96;1.01). A subgroup analysis of coffee-only drinkers showed a hazard ratio of 1.11 (0.99;1.26). The interaction term was 0.98 (0.94;1.02). Hazard ratios for the sugar group compared to the non-sugar group were 1.11 (95% CI 0.97;1.26) for cardiovascular disease mortality, 1.01 (95% CI 0.87;1.17) for cancer mortality and 1.04 (95% CI 0.79;1.36) for incident diabetes mellitus. In the present population of Danish men, use of sugar in tea and/or coffee was not significantly associated with increased risk of mortality or incident diabetes.

Costs of Growing Coffee (Coffea Arábiga L.) Production, Profits and Unit Cost in the Municipality of Amatepec, State of México. 2023

The vast majority of coffee producers in the different states of the Mexican Republic, when asked how much it costs to produce cherry, parchment or roasted coffee per unit area, do not know and do not keep records of their costs. This leaves them unable to budget effectively and allocate resources during the year, putting them in a vulnerable situation in the face of changing markets and the supply and demand of national and international coffee. With the objective of presenting an overview of coffee costs, profit and unit costs, in the Municipality of Amatepec, a comparative field study was carried out with the producing states of Veracruz, Puebla, and Chiapas, during 2023. To obtain the costs A survey was applied to representative producers of the region chosen in a completely random sampling, then the FIRA methodology was used to determine total production costs in coffee cultivation. The results indicate that for the production season the activity of cultural work 25%, harvest with 24%, then fertilization with 21% and pest control contributes with 14%. As a result of prices and costs, the profits obtained in coffee cultivation are safer in parchment and roasting both for the Municipality of Amatepec, and in the states of Veracruz, Puebla and Chiapas with which the comparisons were made.

PEMBERDAYAAN KELOMPOK TANI SUMBER MAKMUR DALAM MENGOLAH LIMBAH BIJI ALPUKAT MENJADI KOPI BUBUK HERBAL

Avocado fruit is one type of fruit that contains fat, vitamins A, B, C and E and carotene. Increased consumption of avocado fruit causes an increase in the production of avocado seed waste. This waste can be innovated into a healthy ground coffee drink. Community empowerment in utilizing avocado seed waste is carried out through several stages in the ABCD (Asset Based Community-driven Development) approach including inculturation, discovery, design, define, and reflection. This activity was carried out with the Sumber Makmur Farmer Group in Ranuagung Village, Tiris District. This research aims to empower the community and farmer groups by utilizing waste avocado seeds to make herbal ground coffee. In addition, the community can find an asset in the form of an avocado seed which was originally thought of as a pile of trash, which has become an asset that provides economic value. Utilization of avocado seed waste can also improve environmental cleanliness in Ranuagung Village.

THE IMPACT OF EXPERIENTIAL MARKETING ON ENHANCING CUSTOMER SATISFACTION IN KOPITAGRAM BEKASI CITY

The more coffee shops that provide coffee drinks, the more competition there is, where many coffee shops provide various kinds of coffee flavors, unique and creative places for customer comfort and satisfaction. To face this competition, a marketing concept can be used, namely experiential marketing, with this concept customers can differentiate between one coffee shop and another because Individuals have the opportunity to acquire firsthand experience employing a sensory, tactile, interactive, relational, and cognitive approach. The primary research technique involved gathering data directly through the distribution of questionnaires to 100 respondents who are customers of Kopitagram Bekasi. Analytical tools such as the Likert scale, Acceptedity test, reliability test, correlation, determination, t-test, and f-test were applied. Based on the outcomes of the conducted analysis, it is deduced that Experiential Marketing, which consists of the Five Senses, Feelings, Thinking and Action variables, has a partial and simultaneous influence on satisfaction with Kopitagram Bekasi.

Physical–Chemical and Metataxonomic Characterization of the Microbial Communities Present during the Fermentation of Three Varieties of Coffee from Colombia and Their Sensory Qualities

The microbial composition and physical-chemical characteristics were studied during the coffee fermentation of three Coffea arabica L. varieties, Var. Tabi, Var. Castillo General® and Var. Colombia. Mucilage and washed coffee seeds samples were collected at different stages of fermentation. Mucilage microbiology characterization and metataxonomic analysis were performed using 16S rDNA sequencing to determine bacterial diversity and ITS sequencing for fungal diversity. Additionally, the microorganisms were isolated into pure cultures. The molecular diversity analyses showed similarities in microorganisms present during the fermentation of Var. Castillo General and Var. Colombia, which are genetically closely related; mixed-acid bacteria (Enterobacteriaceae, Tatumella sp.) and lactic acid bacteria (Leuconostoc sp., Weissella sp. and Lactobacillaceae) were common and predominant, while in Var. Tabi, acetic acid bacteria (Gluconobacter sp. and Acetobacter sp.) and Leuconostoc sp. were predominant. At the end of the fermentation period, the fungi Saccharomycodaceae, Pichia and Wickerhamomyces were found in Var. Castillo General and Var. Colombia, while in Var. Tabi, Saccharomycodaceae, Pichia and Candida were recorded. Sensory analyses of the coffee beverages were carried out (SCA methodology) for all samples. Var. Tabi had the highest SCA score, between 82.7 and 83.2, while for Var. Colombia, the score ranged between 82.1 and 82.5. These three coffee varieties showed potential for the production of specialty coffees influenced by spontaneous fermentation processes that depend on microbial consortia rather than a single microorganism.