## 4 Conclusions  
The inoculation of starter yeasts in the fermentation process significantly and differently impacted the quality of the coffee varieties. The presence of _S. cerevisiae_ CA11 gave the coffees fruity and floral notes, especially in the MGS Catucai Pioneira (CP) and MGS Paraiso 2 (P2) varieties. Descriptors of yellow fruit and honey were present in greater abundance when the coffees were fermented with _K. lactis_ B10. These differences were observed mainly due to the different carbohydrate consumption profiles during fermentation, which was mainly attributed to the different metabolisms of the yeasts studied. Given the results and the definition of specialty coffees, the use of starter yeasts is a strategy to improve quality and to obtain coffees with unique characteristics. The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/foods14010111/s1](https://www.mdpi.com/article/10.3390/foods14010111/s1)]([https://www.mdpi.com/article/10.3390/foods14010111/s1](https://www.mdpi.com/article/10.3390/foods14010111/s1)), Table S1: Standardization/validation parameters for chromatographic methods; Figure S1: High-performance liquid chromatography of fermented coffees. (A) Chromatogram of the standard solution (0.075 mg mL\({}^{-1}\)) and sample (bean) of (T) trigonelline, (A) chlorogenic acid, and (C) caffeine; (B) Chromatogram of the standard solution (3.0 mg mL\({}^{-1}\)) and sample (bean) of (G) glucose and (F) fructose; Table S2: Carbohydrates content and bioactive compounds during fermentation of coffee cultivars fermented with different types of inoculum; Figure S2: Variables contributing to the construction of the dimensions in the principal component analysis (PCA) of coffees fermented with different yeast starters; Table S3: Volatile compounds (%) and sensory descriptors determined using HS-SPME/GC-MS in the Catuai Amarelo coffee variety (CA62) fermented with different inoculums; Table S4: Volatile compounds (%) and sensory descriptors determined using HS-SPME/GC-MS in the MGS Paraiso 2 (P2) coffee variety fermented with different inoculums; Table S5: Volatile compounds (%) and sensory descriptors determined using HS-SPME/GC-MS in the MGS Ametista coffee variety (A) fermented with different inoculums; Table S6: Volatile compounds (%) and sensory descriptors determined using HS-SPME/GC-MS in the coffee variety MGS Catuai Pioneira (CP) fermented with different inoculums; Table S7: Sensory evaluation notes on coffee drinks from genetic varieties of arabica coffee subjected to fermentation; Figure S3: Pearson correlation of different arabica coffee cultivars fermented using yeast starters (A): CA62; (B): A; (C): P2; (D): CP-(*) Correlation is significant at a 0.05 level; (**) Correlation is significant at a 0.01 level; (**) Correlation is significant at a 0.001 level. Conceptualization, C.E.B., D.H.S.N. and W.F.D. ; methodology, R.P.A., T.L.G.S., D.G.T., W.F.D. and D.J.M.d.A. ; formal analysis, D.J.M.d.A., D.H.S.N., R.P.A., D.G.T. and T.L.d.S. ; investigation, D.J.M.d.A., D.H.S.N., R.P.A. and T.L.d.S. ; resources, D.H.S.N., C.E.B., M.L.V.d.R. and W.F.D. ; data curation, D.J.M.d.A. and D.G.T. ; writing--original draft preparation, D.J.M.d.A., R.P.A., D.G.T. and D.H.S.N. ; writing--review and editing, D.J.M.d.A., D.H.S.N., D.G.T. and W.F.D. ; visualization, D.J.M.d.A. ; supervision, D.H.S.N., C.E.B. and W.F.D. ; project administration, D.H.S.N., C.E.B., M.L.V.d.R. and W.F.D. ; funding acquisition, D.J.M.d.A., D.H.S.N., C.E.B., M.L.V.d.R. and W.F.D. All authors have read and agreed to the published version of the manuscript. This research was funded by Coordenacao de Pessoal de Nivel Superior (CAPES), Conselho Nacional de Desenvolvimento Cientifico de Tecnologico (CNPq) under grant number 151329/2024-9, and Fundacao de Amparo a Pesquisa do Estado de Minas Gerais (FAPEMIG). The sensorial characterization of the coffees was carried out by Q Graders accredited at the Coffee Quality Institute based on the Specialty Coffee Association protocol.