## 3 Results and Discussion
### Sensory Profiles of Roasted Coffees  
The use of starter cultures provided different flavors and aromas. It increased the complexity of the beverage, as shown by the presence and accumulation of volatile compounds in the coffee varieties (Figure 5). This difference in sensory quality is caused by a change in the chemical composition of the coffee beans, which is highly influenced by microorganisms, enzymatic reactions, and environmental parameters such as temperature, presence/absence of oxygen, and processing time [18]. No statistical differences were detected in the flavor, body, aftertaste, or general attributes (\(p\) < 0.05). All treatments scored 10 for uniformity, clean cup, and sweetness. The scores of the other attributes are shown in Figure 6 and Table S7 in the Supplementary Material. Compared with the other varieties, the coffee variety P2 had the greatest complexity regarding its aroma, acidity, and balance attributes, especially in the presence of _S. cerevisiae_ CA11. In addition, for variety A, the starter culture had specific aromas that may reflect the quality and complexity of the culture, as well as the consumer preference. The presence of yeasts such as _M. caribbica_, _H. uwarum_, and _P. kluyveri_ and bacteria such as _Bacillus albus_ in the wet fermentation of these varieties promoted the modulation, differentiation, and enhancement of sensory descriptors in coffee, contributing to the aromatic robustness of the beverage [53]. Sensory descriptors such as chocolate nuance, milk chocolate, caramel, and browned aromas were noted in all treatments (Figure 6; Supplementary Material--Table S7). In addition, all samples presented fruity notes (red or yellow, tropical or candied fruits) and sweetness since the treatments presented the descriptors honey, rapadura, and molasses. The CA62 variety had a greater presence of caramel aroma than the other varieties, regardless of the starter yeast used. In addition, 2-formylpyrrole is associated with roasted and nutty nuances, reinforcing descriptors such as \"dark chocolate\" and \"cocoa\" in this coffee variety when _S. cerevisiae_ CA11 was used as the starter culture [52]. _K. lactis_ B10 allowed the CP and P2 coffee varieties to be described as a coffee with notes of citrus, lemongrass, and lemon with honey and yellow fruit. This description is possible due to the presence of aldehydes, alkanes, and ketones, reinforcing the fresh and acidic aromatic profile of these coffee varieties due to the presence of compounds such as 5-methyl-2-furfuryl alcohol and n-hexadecanoate (Figure 4A). The floral descriptor was present only in the treatments where yeasts were used as starter cultures and in the varieties A, P2, and CP, whereas the latter variety had a greater presence of this descriptor when _S. cerevisiae_ CA11 was used in the fermentation process. This variety also had unique descriptors, such as lemon with honey, passion fruit, black tea, and spices, arising from the accumulation of unique volatile compounds attributed to the presence of benzaldehyde, for example (Figures 5E and 6) [51; 52]. Other descriptors including vanilla and tangerine (P2-B10), orange and mint (CP-N), dark chocolate (CA62-CA11e AN), and semisweet chocolate (CA62-B10) were also present. In general, the beverages of the studied coffee varieties had similar total scores (\(p>0.05\)), as evaluated by Q-graders (Figure 6B,D,F). Therefore, the treatments were considered very good specialty coffees, as they obtained a final score higher than 83, except for the P2 variety when fermented in the presence of _S. cerevisiae_ CA11, which obtained a score above 85 and was considered an excellent coffee [54]. The final score and sensory characteristics are gaining increasing importance in the purchase decision of specialty coffee connoisseurs due to changes in consumer behavior toward coffees [53]. Figure 6: Sensory evaluation of the route means scores of the attributes of the fermented coffee cultivars evaluated using the SCAA excavation protocol (**A**): N; (**C**): CA11; (**E**): B10.