Fig. 2
From: Soil and cherry bacterial communities predict flavor on coffee farms
Bacterial diversity between coffee cherries and soils. (A) Beta diversity of coffee cherry and soil bacterial communities in two harvest periods. Relative abundance of (B) bacterial phyla and (C) bacterial families for cherry and soil bacterial communities. (D) Bipartite network of the top 100 most abundant bacterial ASVs from farms that produce coffee with a specialty flavor profile.
