In order to contribute to the knowledge of some factors that affect coffee mucilage fermentation, we evaluated the effect of mass deposited in the fermentation tank considering four levels: 25%, 50%, 75% and 100% of the total capacity. Likewise, the effect of the classification prior to the depulping process on the final time of this procedure, under the environmental conditions of Cenicafe was evaluated. Besides, pH behavior and mass temperature were determined. Coffee that was not classified before the depulping process exhibited a mucilage removal of more than 97% at a mean time of 15.0 hours, whereas classified coffee reached the same removal point at 16.3 hours. We also found that there is no effect of the tank filling percentage on the fermentation time. The coffee that enters the tank exhibited average values in the initial pH of 5.00 and reached 3.30 evidencing mass acidification. The temperature difference between the center of the mass and the environmental had maximum values of 14°C for not classified coffee and 10°C for classified coffee. The vinegar effect or fermentation occurred in treatment samples between 3 and 6 hours of over-fermentation.