Fig. 1From: Characterization of the Rhizosphere Bacterial Microbiome and Coffee Bean Fermentation in the Castillo-Tambo and Bourbon Varieties in the Popayán-Colombia PlateauRarefaction curves based on operational taxonomic units. It grouped taxa using a 95% confidence interval. Each curve represents the means of the biological replicates of the different coffee rhizosphere and bean fermentation samplesBack to article page