Physical–Chemical and Metataxonomic Characterization of the Microbial Communities Present during the Fermentation of Three Varieties of Coffee from Colombia and Their Sensory Qualities Laura Cristina HolguÃn Sterling, Bertilda Pedraza Claros, Rosangela Pérez Salinas, Aristófeles Ortiz, Lucio Navarro Escalante, Carmenza Esther Góngora Botero
