Registration was performed for 80 continuous hours of behavior of some variables (pH, To environment, Br relative degrees Brix) associated with the fermentation of arabica coffee Coffee and determined as the fermentation time it affects the quality of the coffee beverage . The variety used was Caturra farm Villa Sofia’s district of Brussels, municipality of Pitalito, Huila, Colombia. Nine repetitions were performed in open containers (buckets). It was determined the decrease in concentration of pH, Brix degrees depending on the fermentation time and increased quality between 50 and 60 hours but decreased significantly after this time until the cup 70 presenting characteristics as alcohol and fungi. The ambient temperature and the mass of coffee had a similar behavior however, the dough temperature was always higher effect possibly due to microbial activity. The study was conducted between January and August 2014 at the Centre for Management and Sustainable Development South Colombia with the support of learners Ecological Agricultural Production Technologist center surcolombiano management and sustainable development.