This article highlights characteristics and advantages of the occupational risk elements present in the coffee sector in the Department of Huila. The objective, Diagnose variables involved during coffee production. Methodology, a series of events involved in the production of coffee is analyzed and as a sample 17 farmers. Results, lack of knowledge specific of practices in safety and health at work (SST). Conclusions, as a conclusion, the need to use a technological mediation supported by an app that allows the development of good safety and health practices at work (SST) during coffee production is highlighted.