Bacterial community and sensory quality from coffee are affected along fermentation under carbonic maceration

•Sequencing was crucial to identify the bacterial succession during fermentation.•Food safety is a factor important in the microbial fermentations of coffee.•Fermentation at 38 °C promotes more shifts in the bacterial composition.•High temperature and time of fermentation favors Lactobacillus sp.•Relative abundance of Lactobacillus is directly correlated with sensory scores.