It is widely accepted that the post-harvest processes of coffee are key factors in determining the final quality of the product. In the department of Cauca in Colombia, this stage is carried out empirically by the farmers of the region, using old methods that do not assure consistent quality. We propose a study to determine the best conditions of temperature and time in post-harvest for the coffee produced in the region. For this purpose, we carried the fermentation and honey process out on different samples of coffee of the Coffea Arabica species of the Castillo variety. Subsequently, the quality of the samples was determined through sensory evaluation by experts. Finally, descriptive statistical techniques applied to the resulting data, and component and hierarchical cluster analysis to find similarities between the samples. The results suggest that the honey process gets better evaluations in the cup profile over any fermentation condition.