###### Abstract
In the food industry, SCG is being upcycled into functional foods and dietary supplements, tapping into the growing trend of sustainable and health-focused consumption [23; 24]. The lipids present in SCG can be extracted for biodiesel production, offering a sustainable energy alternative [8; 25]. Additionally, SCG extracts contain potent bioactive compounds with anti-inflammation, anti-cancer, anti-microbial, and anti-fungal properties making them promising candidates for nutraceuticals, cosmetics, preservatives, and biocides [26; 27; 28; 29]. At the time of writing, there are no published reports on the shelf-life or microbiome of SCG. Fresh coffee cherries contain a natural microbiome, which may be harnessed in spontaneous fermentation to remove the cherry pulp surrounding the bean [30]. Such spontaneous fermentation shows a highly diverse bacterial microbiome comprising 160 genera, but with a majority of LAB, especially _Leuconostoc_ and _Latchobacillus_, with over 60% relative prevalence [30]. The fungal microbiome is more homogeneous, with _Pichia_, _Candida_, and _Dipodascus_ being the prominent genera, with over 90% of the fungal relative prevalence. Yeasts, such as _Saccharomyces_, _Torulspora_, and _Candida_, have been used as starter cultures for coffee fermentation [31]. However, most of the natural or introduced microbiome of green coffee beans is eliminated in the roasting process, with the exception of some spores, especially of molds, which can survive the roasting temperatures [32]. Therefore, the microbiome of SCG can be expected to be distinct from that of coffee products. Molds, or filamentous fungi, have been found to be the major spoilage-causing microorganisms in SCG, with a prevalence of genera such as _Aspergillus_, _Fusarium_, and _Penicillium_ known to potentially produce mycotoxins [32]. Such fungal contamination also represents an occupational risk factor in coffee roasting, milling, and packaging facilities, where _Aspergillus_ is widespread in the environment, and _Cladosporium_, _Penicillium_, _Chrysosporium_, _Mucor_, and _Rhizopus_ have been observed on coffee grains [33]. Typical microbial loads in roasted coffee are around 2 log\({}_{10}\) CFU/g for fungi and around 3 log\({}_{10}\) CFU/g for bacteria [33]. After brewing in hot water at 90 \({}^{\circ}\)C, the microbial load reduces significantly to an average of 3 CFU/mL in brewed coffee [32]. Cold brew coffee is brewed at a lower temperature but still has a low CFU/mL, typically <25 CFU/mL, and microbial spoilage is not a concern [34]. As these solid sidestreams are increasingly being used for food, feed, and cosmetic purposes, understanding their shelf-life and spoilage characteristics becomes important, and metagenomic analysis tools can provide new insights into the microbial dynamics in these residues. This study investigates the properties and microbiome of three different samples of BSG and SCG, as received and after industrially relevant storage in tropical conditions in Singapore. The findings highlight issues in the logistics and storage of solid sidestreams and inform choices on suitable handling before the valorization of solid sidestreams in industrialized Asia.