In this research concentrations of total sugars, reducing sugars, acidity and alcohol of coffee mucilage during 74 hours fermentation at ambient temperature were quantified. With these experimental data, equations, kinetic coefficients and the rates of degradation and production in fermentation of coffee mucilage were found. The changes in the concentrations of sugars, acids and ethanol in the fermentation of coffee mucilage varied through time, thus, initially the speed was slow, then faster until it reached a maximum value, then this rate decreased until the concentrations of substrate and products remained almost constant. The following kinetic coefficients were found, 0.055 h -1 for reducing sugars, 0.048 h -1 for total sugars, 0.076 h -1 for acidification and 0.064 h -1 for the production of ethanol. After 20 hours, 15.9% of initial reducing sugars were fermented and 20% of total sugars were degraded; between 45 and 47 h the maxima speed of fermentation was reached and the concentration of sugars in the substrate decreased nearly to half its initial value. After 22 h of fermentation, the maximum speeds of acidification and of the alcohol production were reached. With the knowledge of these kinetic data the process of coffee fermentation could be controlled to avoid the formation of defects like the vinegar and thus to improve coffee quality. Also the times of process and the design of the fermenter in the industrialization of coffee mucilage could be optimized. It is recommended, the chemical titration of acidity of the coffee mucilage as a control measure in the fermentation of coffee