Given the potential of the mucilage of coffee as a substrate in industrial fermentations , it is necessary to know the kinetics of the microorganisms involved in the fermentation of the mucilage of coffee. This research quantified and identified bacteria and yeasts of the mucilage from Coffea arabica, fresh and fermented for up to 74 hours at room temperature and in open systems. The mucilage was mechanically obtained from three qualities and processes of coffee: ripe fruits and grains classified by sieve after pulping, not selected fruits and grains classified by sieve after pulping , not selected fruits and grains unclassified after pulping. Lactobacillus, Enterobacter, Klebsiella, Flavobacterium, Escherichia, Saccharomyces, Candida, Torulopsis, Rhodotorula and Cryptococcus were found in unfermented coffee mucilage and counted from 69x10