Coffee is a globally favored beverage due to its attractive and complex flavor.Comprehensive anal. employing high-throughput sequencing, UHPLC-MS/MS, HS-SPME-GC-MS and Specialty Coffee Association cupping protocol, revealed the beneficial effects of enhanced fermentation with Lactiplantibacillus plantarum on coffee flavor and microbial communities of Coffea arabica.Gene sequencing showed that the predominant microorganisms at a general level were Lactobacillus, Weissella, Trichococcus for bacteria, and Hanseniaspora, Lachancea and Pichia for fungi.Meanwhile, 156 and 65 differentially changed non-volatile organic compounds (DCn-VOCs) were identified between LE2 (enhanced fermentation with L. plantarum at 18 h) vs. LB2 (un-enhanced fermentation at 18 h), and LE3 (enhanced fermentation with L. plantarum at 36 h) vs. LB3 (un-enhanced fermentation at 36 h), resp.Furthermore, 25 differentially changed volatile organic compounds (DCVOCs) were found between LE (enhanced fermentation with L. plantarum) and LB (un-enhanced fermentation), including 16 up-regulated and 9 down-regulated DCVOCs.The coffee flavor had a neg. correlation with 2-acetyl-pyrroline and 4-ethyl-benaldehyde, while a pos. correlation with isopentyl hexanoate. 2-heptanol had a pos. correlation with 2-hexyl-thiophene and Bu benzoate, while 2,3-hexanedione was pos. correlated with 2-hexyl-thiophene.Therefore, the enhanced fermentation with L. plantarum inhibited the growth of other microorganisms, and changed the organic compounds during coffee fermentation