Some physical properties and conversion factors for ripe coffee fruits, wet and dry parchment coffee and green beans of Colombia variety were characterized. Ripe fruit samples were collected at three stages during the harvest of second semester 2005, at farms in the municipalities of Chinchina, Manizales, Villamaria and Palestina (Caldas). From the mass of harvested coffee berries two type of samples were evaluated: One with selection of only ripe berries and the other without selection of the harvested mass; subsamples of both types of samples were submitted to the traditional colombian wet processing system and their physical characteristics were measured at different stages of the process. Weigth, width and thickness of fruit and beans showed a tendency to be higher in the intermediate harvest period; bulk density and moisture content did not change along harvest periods; conversion ratios such as milling and green bean yields were best at the beginning of harvest and at this time, it was also found the least amount of defects in ripe berries, parchment coffee and green beans and both the ratios and defects had a tendency to increase as harvest advanced. When the harvested coffee was carefully selected, it showed better physical characteristics. The conversion ratios were very similar among the sample types, however, the milling and green bean yield percentages were higher in the selected sample and therefore justify this practice. The harvested mass of berries showed in general several defects which represented 5,41 and 9,19 % for selected and non selected samples respectively.