## 1 Introduction  
Coffee is a vital commodity in the global market, serving as a significant export product for numerous developing countries and driving a complex multi-billion-dollar industry [1]. The quality of coffee for export is critically shaped during post-harvest processing, which encompasses key stages such as harvesting, fermentation, and drying [2]. The fermentation step involves the breakdown of sugars and mucilage surrounding the coffee beans, leading to the development of unique aromatic compounds and flavors [3]. In the current coffee processing, open fermentation (natural or dry processing), submerged fermentation (washed or wet processing), carbonic maceration, and induced fermentation are critical techniques that substantially contribute to the development of coffee's flavor [4]. Among these, open and submerged fermentations are most practiced globally, each influencing the flavor profile in distinct ways [4; 5; 6]. In the context of climate change, researching new coffee production areas and developing new varieties becomes increasingly crucial. Such initiatives are vital for sustaining the global coffee industry in the face of changing environmental conditions and ensuring the resilience and diversity of coffee crops [1]. The subtropical humid regions, particularly in the state of Santa Catarina, south of Brazil, present a promising frontier for the cultivation of specialty Arabica coffee. This region, not traditionally recognized in the official agroclimatic zoning for _Coffea_ species cultivation, has shown remarkable potential due to its unique climatic characteristics. The climatic specificity of the region, characterized by average annual temperatures of 18 to 23 \({}^{\circ}\)C, sets a unique stage for coffee fruit development [7]. The region's historical context of coffee production, combined with recent climatic shifts, suggests a renewed potential for high-quality coffee production. The coffee from this area, especially when grown under organic conditions in banana orchards, has demonstrated sensory qualities that classify it as excellent specialty coffee [7]. In regions with high rainfall, wet fermentation is pivotal in coffee processing, especially for facilitating bean drying [5]. This method involves pulping the coffee cherries and submerging the beans in water-filled tanks, creating an environment conducive to microbial fermentative metabolism. This microbial activity is essential for the efficient removal of pulp and mucilage from the coffee beans. Additionally, it generates ethanol, lactic acid, and various minor compounds, including esters, higher alcohols, aldehydes, and ketones. Coffee beverages derived from wet fermentation exhibit distinct sensory characteristics, such as higher acidity, a lighter body, and a more pronounced aroma compared to dry-processed coffees [8; 9]. This disparity can be attributed to the varying metabolic activities of sugars and free amino acids within the seeds, along with intense microbial activity that enhances floral and fruity aromas [2]. In any fermentation process, indigenous microorganisms are of paramount importance. The concept of microbial terroir, which suggests that regional flavors and aromas in fermented products may stem from locally distinct microbial diversity, has garnered attention in the pursuit of capturing the unique geographic characteristics of coffee fermentation in tropical regions. Typically, a variety of yeast species and lactic acid bacteria (LAB) dominate coffee fermentation in countries such as Brazil, Ecuador, Mexico, Australia, Colombia, Honduras, and India [5; 10; 11; 12; 13; 14; 15]. Understanding the composition of the microbiome enables the selection of specific microbial groups to modulate coffee flavors according to regional nuances. Nevertheless, thorough investigation into the microbial terroir of different coffee-producing regions is imperative before implementing practical applications [16].