Research explores how bacterial communities in soil and coffee cherries affect flavor profiles in Colombian Arabica coffee. It highlights the connection between farm management practices and the quality of coffee flavor, revealing that high-quality coffee farms have distinct bacterial communities. This study is groundbreaking as it identifies specific bacteria linked to flavor in a single coffee variety, emphasizing the importance of shade-grown coffee systems for biodiversity and ecological health.
• Unique bacterial communities were found in high-quality flavor-producing farms.
• Specific genera like Acidothermus and Chujaibacter were linked to flavor presence.
• Shade-grown systems support better ecological functions compared to sun farms.
• Development of microbial biofertilizers could enhance coffee quality and sustainability.
Understanding these relationships is crucial for improving coffee quality and supporting sustainable farming practices. Enhancing flavor through bacterial management could lead to economic benefits and promote biodiversity in coffee farming, especially in shade systems that are declining globally.
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