Coffee (Coffea arabica), produced and marketed in Ecuador and worldwide, can be organoleptically improved by means of microorganisms such as well-characterized yeasts. This study aimed to isolate and characterize yeasts from three postharvest fermentation processes (i.e., Natural aerobic at room temperature; Carbonic maceration with a CO₂ atmosphere at room temperature; and Carbonic refrigerated maceration with a CO₂ atmosphere to 10 °C) of coffee fruits in Ecuador. Phenotypic and molecular analyses were conducted on 329 yeast isolates obtained from coffee farms in Loja, Olmedo, and Gonzanamá. Three universal media were used for yeast isolation diversity, and phenotypic characterization included morphology, sugar fermentation, salt tolerance, and ethanol resistance. Molecular characterization involved DNA analysis. The isolated diversity was classified into 12 morphotypes, nine distinct biochemical groups and nine genetic species. Only six species (i.e., Kurtzmaniella quercitrusa, Hanseniaspora opuntiae, Pichia. kluyveri, Torulaspora delbrueckii, T. quercuum, and Wickerhamomyces anomalus) identified phylogenetically corresponded to the designated morphotypes. But surprisingly, nine genetic species matched with the nine biochemical groups determined phenotypically analyzed using principal component analysis (PCA). Most of this diversity was found in the coffee plantation located in Gonzanamá, in contrast to Olmedo and Loja, without statistical significance (p value: 0.08295). On the other hand, the richness is not similar statistically (p value: 0.02991) between postharvest fermentation treatments. The findings suggest that the application of biochemical tests is useful for species determination, although morphological data may be ambiguous. Notably, Pichia kluyveri, detected in this study, holds potential for biotechnological evaluation in coffee fermentation processes.

Despite the critical public health implications of viral disease transmission, limited public understanding of virology often fosters widespread misinformation, inadequate risk perception, and stigma. This study describes ‘Viruscopia,’ an interdisciplinary public health communication initiative that bridges biology and art, using physical 3D models as a narrative tool intended to support health literacy and viral risk awareness. During the Loja International Festival of Living Arts (FIAVL 2025 in spanish) in Ecuador, ten high-fidelity physical 3D models representing viral structures were exhibited to the public through guided interactive tours. Public perception of the intervention was assessed after the visit through a mixed-methods approach, using an ad hoc questionnaire with high internal consistency (α = 0.88) voluntarily completed by 480 of approximately 800 visitors. Descriptive results showed a predominant positive perception, with median scores of 5.0 across most items, indicating a marked ceiling effect. Inferential analysis using the Kruskal–Wallis test revealed significant age-based variations in the “Reflection” variable (p < 0.05), with the over–65 cohort showing a strong concentration of responses at the maximum score (Me = 5.0; IQR = 0.00) compared with participants aged 12–17. No significant differences were found regarding biological sex. The results suggest that integrating physical 3D models with artistic interpretation was well received as a public health risk communication resource. From this perspective, art goes beyond simple illustration; combined with scientific content and guided explanations, it can serve as a preventive communication tool that helps demystify complex pathogen structures and may support viral health literacy and informed reflection on public health challenges. Consequently, this approach offers a useful model for making complex scientific knowledge more accessible to the public, although, given the single-group, post-visit design, these findings reflect self-reported perceptions rather than objectively measured learning outcomes.

The organoleptic profile of coffee is modulated by microbially mediated fermentation processes; thus, characterizing the coffee microbiome is essential for the specialty coffee industry. This research investigated three coffee farms in Loja, Ecuador, to determine the cultivable bacterial diversity in coffee cherries (Coffea arabica var. Geisha) subjected to different post-harvest processing methods. Bacteria were isolated on Trypticase Soy Agar (TSA), Blood Agar Base, and MacConkey Agar after a broth enrichment step. Isolates were initially grouped into 14 morphotypes (MT) based on colony morphology and Gram staining. Molecular identification was performed by 16S rRNA gene sequencing, followed by phylogenetic analysis and Operational Taxonomic Unit (OTU) delimitation at a 99% identity threshold. Although 45 purified strains (19 Gram-positive and 26 Gram-negative) were initially clustered, morphological characterization showed significant taxonomic limitations compared with molecular tools. Molecular analysis identified nine genera and 19 bacterial genotypes, with Lactococcus lactis and Enterobacter spp. being the most frequently recovered and resilient taxa across all treatments. Statistical analyses (PERMANOVA and PCA) revealed no significant differences in bacterial community composition among post-harvest processes (Natural or Carbonic Maceration) or among farms, indicating that the predominant cultivable isolates remained consistent under the conditions evaluated, as presented here. According to the literature, several of the recovered species have functional roles in coffee fermentation, providing a baseline for the future development of starter cultures to optimize and standardize coffee sensory quality in southern Ecuador.