_Kluyveromyces lactis_ and _Saccharomyces cerevisiae_ for Fermentation of Four Different Coffee Varieties  
[PERSON]  
1 Instituto Nacional de Ciencia e Tecnologia do Cafe (INCT), Lavras CEP 37203-202, MG, Brazil; [EMAIL_ADDRESS] (D.J.M.A.A. ); rafaelaandra@[EMAIL_ADDRESS] (R.P.A. ); [EMAIL_ADDRESS] (T.L.G.S)  
[PERSON]  
3 Empresa de Pesquisa Agropecuaria de Minas Gerais (EPAMIG), Lavras CEP 37203-202, MG, Brazil; [PERSON]] (D.H.S.N. ); [EMAIL_ADDRESS] (C.E.B.) [PERSON]  
1 Instituto Nacional de Ciencia e Tecnologia do Cafe (INCT), Lavras CEP 37203-202, MG, Brazil; [EMAIL_ADDRESS] (D.J.M.A.A. ); rafaelaandra@[EMAIL_ADDRESS] (R.P.A. ); [EMAIL_ADDRESS] (T.L.G.S)  
[PERSON]  
1 Instituto Nacional de Ciencia e Tecnologia do Cafe (INCT), Lavras CEP 37203-202, MG, Brazil; [EMAIL_ADDRESS] (D.J.M.A.A. ); rafaelaandra@[EMAIL_ADDRESS] (R.P.A. ); [EMAIL_ADDRESS] (T.L.G.S)  
[PERSON]  
4 Department of Biology, University of Louisville, Louisville, KY 40208, USA; [EMAIL_ADDRESS]  
[PERSON]  
3 Empresa de Pesquisa Agropecuaria de Minas Gerais (EPAMIG), Lavras CEP 37203-202, MG, Brazil; [EMAIL_ADDRESS] (D.H.S.N. ); [EMAIL_ADDRESS] (C.E.B)  
[PERSON]  
1 Instituto Nacional de Ciencia e Tecnologia do Cafe (INCT), Lavras CEP 37203-202, MG, Brazil; [EMAIL_ADDRESS] (D.J.M.A.A. ); rafaelaandra@[EMAIL_ADDRESS] (R.P.A. ); [EMAIL_ADDRESS] (T.L.G.S)  
V.A.C.C.V.C.V.C.V.C.V.C.V. Due to price increases, coffee beverages are nowadays considered a consumer experience and not just a valuable crop previously characterized for a mass consumption [4; 5]. With the introduction of this concept, specialty coffees, defined as beverages of exceptional quality distinguished by their unique flavors and characteristics, have been increasing in popularity. This is mainly due to the change in consumer behavior, which values the pleasure of consumption, health, and sustainability [6]. This market niche was only possible due to the promising cultivation of coffee varieties, good management of post-harvest processing methods, and the use of starter cultures for fermentation. These are factors that may influence the sensory quality of the beverage. Starter cultures accelerate the fermentation process [7], directly influencing the biochemical composition and the volatile compounds in coffee and contributing to obtaining beverages with distinct and desirable sensory profiles. Several studies have shown that coffee quality improves with the use of _Pichia fermentatus_, _Pichia guillermondii_, _Saccharomyces cerevisiae_, _Toruspora delbrueckii_, and _Kluyveromyces fragilis_[8; 9; 10]. It has been reported in the literature that the behavior of microorganisms, especially yeasts, varies according to the genetic diversity among coffee varieties, production regions, altitudes, processing methods, and microbial species [11; 12; 13; 14]. Selecting specific microorganisms for the fermentation process is essential to understand their role and how they can improve coffee quality. In the case of yeasts, they can give coffee a higher acidity than naturally fermented coffees. In addition, authors have shown that sensory descriptors differed in the presence of starter yeasts. _Toluraspora delbrueckii_, for example, allowed the perception of citrus fruits in the Bourbon Amarelo and Canario Amarelo varieties [15]. The same yeast was also used to ferment other arabica coffee varieties, including Catuai Vermelho IAC-44, which made it possible to imprint other sensory descriptors related to chocolate and cucumber when used in the post-harvest processing of low-altitude coffees [9]. The fermentation of _Coffea canephora_ in the presence of _Meyerozyma caribbica_ not only reduces the presence of filamentous fungi during fermentation but also raises the coffee score by 2 points when the population is above 5 log CFU.g\({}^{-1}\) at the end of 72 h of fermentation [16]. Most studies using yeasts for coffee fermentation have focused on _S. cerevisiae_ and _T. delbrueckii_. Although _K.