The purpose was to determine the extrinsic and intrinsic factors that affect the quality of the investment coffee Galavis; it was achieved from three phases: the first one identifying the physicochemical characteristics by performing three samples of pH, humidity, density and cup test; phase two: the microbiological analysis of traditional coffee and organic coffee, where four samplings were carried out, by the method of deep plate, plate on the surface and most probable number; phase three: the microbiological analysis of environments, surfaces, manipulators and water, by the sedimentation method in plate and plate on the surface. According to the results obtained, the physicochemical characteristics were identified: pH 5.0, humidity 8.83% to 12%, density 542.32 g / l at 652.07 g / l, the cup test showed good characteristics of aroma, body and acidity. According to the microbiological analysis, mesophilic aerobic counts of 65 to 950 cfu / g in traditional coffee and 950 cfu / g in organic coffee, mold and yeast counts> 100 cfu / g were observed; Total coliforms <3 bacteria / g. In the microbiological analysis of environments mesophilic aerobic counts were observed 1 to 10 cfu / 65 cm2 / 15 min; molds and yeasts 1 to 4 cfu / 65 cm2 / 15 min, on surfaces total coliform counts 0 cfu / cm2; molds and yeasts 0 to 3 14 cfu / cm2, in manipulators total coliform counts and Staphylococcus aureus with 0 cfu / hands, and finally water with mesophilic aerobic count of 60 to 90 cfu / 100 ml and total coliforms 0 cfu / 100ml . In conclusion, the coffee meets the physicochemical and organoleptic characteristics, the growth of mold and yeast contaminating microorganisms was evidenced which do not comply with the NTC 3534, on the other hand the microbiological analysis of environments, surfaces, manipulators and water complied with the parameters suggested to not affect the safety of manufactured foods.