Fig. 2From: Characterization of the Rhizosphere Bacterial Microbiome and Coffee Bean Fermentation in the Castillo-Tambo and Bourbon Varieties in the Popayán-Colombia PlateauEffect of fermentation and coffee variety on the ecological indexes Shanon (A), Chao _1 (B), and Simpson’s (C.) in the bacterial structure. Letters indicate significant differences between treatments applied in the Tukey test (p > 0.05)Back to article page