Relationship between sensory and microbial profiles of fermented coffee by dry and washed methods

•Microorganisms act directly on coffee beverage quality.•Induced fermentation increases the sensory classification of coffee beverage.•Total sensory score for fermented coffee was higher than unfermented coffee.•Total score was higher in the washed method than in dry fermentation at 108 and 216 h.•The formation of groups in dry fermentation was mainly due to balance and body.