The effect of pectinolytic enzymes on the removal of Coffea arabica beans mucilage obtained from unripe, semi-ripe, ripe and unselected fruits was assessed. In addition, that effect was compared to the processes of mucilage natural fermentation and mucilage mechanical removal. Time, temperature and pH values were measured during the processes, and it was concluded that the higher the enzymes concentration, the less time it takes to complete the separation of the mucilage from the coffee beans. With concentrations of 0.3 mL enzyme/L of solution, the removal of the mucilage was achieved in 6.4 h for ripe coffee and 3.4 h for unselected coffee, and there was no effect on the removal time of the semi-ripe coffee mucilage. For the ripe coffee beans, the initial pH was 5.73 for fermentation with water, 5.36 for fermentation without water, and 5.31 for removal with enzymes, and it decreased at the end of the processes up to 4.19, 3.98 and 4.23 respectively. The initial coffee beans temperature was lower than air temperature, then it increased to a maximum range from 22.3 to 26.5°C and at the end of the processes it decreased to nearly air temperature. The differences between ambient temperatures and coffee beans were higher in semi-ripe coffee fruits, in low enzymes concentrations and in water fermentation coffee due to a lower microbial and enzymatic activity compared to the other treatments. Although these enzymes decrease the mucilage removal time and their use might facilitate coffee processing in the most productive harvest days, these additional costs are not justified for coffee processing when bean drying is not performed immediately after washing.