The detaching force, orthogonal dimensions, characteristic diameter, mass, moisture content (w.b.), fracture force, firmness, deformation and energy in the breaking point were investigated for nine different stages of development between 182 and 238 days after flowering, of fruits of Coffea arabica L, Colombia variety. The mechanical properties were evaluated at different levels of compression load on the fruit, using two different attachments (punch and parallel plates). The results indicate physical and mechanical properties depend on the stage of development and the measurement plane on the coffee fruit. The different properties obtained could be used to develop and improve equipment for harvesting and wet processing with better technical performance.