The mucilage coming from a mechanical demucilager operated with a water flow of 550 ml.min -1 was characterized in order to know the yields of obtaining alcohol from coffee mucilage and determine the technical and economic feasibility of the production process. Sixteen treatments were evaluated in a completely randomized 4x4 factorial arrangement with four types of hydrolysis (natural, acidic, alkaline and enzymatic), and four yeast inocula Sachharomyces cerivisiae (naturally present in the mucilage, two commercial pressed yeasts and a commercial dry yeast) to promote the processes of hydrolysis and fermentation of coffee mucilage. The mucilage was used with less than two hours of generation; the acid hydrolysis was performed with sulfuric acid 0.2 mol.L-1, alkaline hydrolysis with sodium hydroxide 0.25% and the enzymatic hydrolysis with a pectinolytic enzyme concentration of 1,200 ppm. The hydrolysis of the mucilage did not improve the yields of alcohol production process. There were no significant differences between the yields of alcohol with commercial yeasts evaluated in treatments without hydrolysis that showed the highest average performance. The mucilage-water solution represented 25.24% of the weight of fresh fruit, obtaining mucilage unhydrolyzed and inoculated with commercial yeasts with a value of 57.90 ml of alcohol per kg of undiluted mucilage, with 98.60% of ethanol on average for the treatment. The destilation residues represented 44.42% of the initial volume placed destil, with an average COD of 119,689 ppm, generating 11 L of vinasse per liter of ethanol produced.