Coffee is a fruit that can be benefited in its integral form (Natural), without its peel, pulp and mucilage (Cereja Despolpado) and without its peel, keeping the pulp and mucilage (Honey Process). The process of obtaining the Unpolplish Cherry goes through the washing phase of the coffee, where the mature (cherry) and green coffees are separated from the "buoy" coffees (passed from the maturation). The coffee "buoy" has this name because it does not sink when placed in water. Then the green coffee is separated from the cherry in the peeler. It is known that in the mature stage, the peeling of the fruit occurs more easily, unlike green coffee, in which the bark is strongly adhered to the fruit, requiring greater strength to remove the peel. This process guarantees coffees in the best stage of maturation with high quality in the drink.