Fig. 4From: Characterization of the Rhizosphere Bacterial Microbiome and Coffee Bean Fermentation in the Castillo-Tambo and Bourbon Varieties in the Popayán-Colombia PlateauGenus distribution of the bacterial community is present in coffee fermentation and Bourbon and Castillo coffee varieties. The nomenclatures T0 indicate zero fermentation time, T12A sampling at 12 h at room temperature (18–20 °C), T24A sampling at 24 h of fermentation at room temperature, T12C and T-24-C sampling at 12 and 24 h at hot temperature (24 °C) respectivelyBack to article page