The post-harvest processes of coffee are widely accepted as key factors in determining the quality of the product. In the Cauca department, Southwestern Colombia, this stage is carried out empirically by farmers in the region, using old methods that do not assure consistent quality. This study proposes to determine the best post-harvest temperature and time conditions for coffee produced in the region. For this purpose, we carried the fermentation and honey process out on different coffee samples of the Coffea Arabica species of the Castillo variety. Subsequently, the cup profile quality of the coffee samples was determined by a sensory evaluation by experts. Finally, we applied descriptive statistical techniques to the resulting data and principal component analysis and hierarchical cluster analysis to find similarities between the samples. The results suggest that the honey process gets better evaluations in the cup profile over any condition of temperature and fermentation time.