Increasing the cup score is crucial in coffee quality, which can be achieved by modifying the fermentation.The effect of double fermentation of coffee (Coffea arabica) on bean quality was evaluated.De-pulped Catucaí cherry trees were subjected to double fermentation, followed by washing and drying. The double fermentation was carried out under anaerobic and aerobic conditions, at room temperature (22.8 °C) and cold (13.2 °C) using four treatments and a control; during fermentation, pH, titratable acidity and °Brix were evaluated; and in the dried beans, yield, granulometric analysis and sensory quality were evaluated. The results showed a pH of 3.2 to 3.9, titratable acidity of 0.5%and 1.7% and °brix between 4 and 5.5; the average yield was 83.04%, grain retention on mesh 15of89.32% and a very good rating in sensory quality in all treatments (scores greater than 82 on the SCAA scale). The highest cup score was achieved by treatment withanaerobic fermentation at room temperature(84.25 points), whose characteristic notes were chocolate, orange, cinnamon and almond. The results show that all the coffees treated with double fermentation achieved higher scores than the control.