Cup quality of coffee processed by either natural fermentation, mechanical removal of mucilage, without removal of mucilage; washing; without washing, well dried, kept as wet parchment coffee before drying or dry processed was evaluated. Aroma, acidity, bitterness body and global impression of coffee cups were measured by descriptive quantitative sensory analysis using 9 point’s scale. By the wet coffee process washing with clean water, and drying carefully were produced the best coffee cups, in comparison to the others types and process conditions. It was found that either ripe or immature coffee beans processed by dry process present stinker defect. By drying coffee with its mucilage it was produced dark and sticky coffee beans, and ferment smell and flavor. The storage of wet parchment coffee affected the coffee cup quality due earthy, fermented, and dirty flavors perceived. It was demonstrated that by washing coffee after either natural or mechanical removal of mucilage, can be obtained good quality cups no strange flavors. It is concluded that coffee process has a significant effect on coffee quality. Drying process is one of the most important stages of the coffee process in order to maintain coffee quality.