Coffea arabica L. seed quality is a major factor in the economic investment of this species because, in addition to presenting a strong contribution to the successful implementation of coffee production, seeds carry the genetic potential of plants, whose effects will be seen along the crop's life cycle. Thus, in this study, the influence of different degumming and drying methods was evaluated, as well as the interaction of these factors on the seed quality of Acaiá and Icatu cultivars. After harvest, fruits were mechanically pulped and mucilage was removed by four methods: natural fermentation with water, no water, use of mechanical demucilator and immersion in a sodium hydroxide solution. After degumming, seeds of two varieties were subjected to different drying. Seeds of cv. Icatú were subjected to natural drying in conventional terrace and suspended and artificial terrace using a dryer at temperatures of 35 to 45 ° C. Seeds of cv. Acaiá were subjected to natural drying in shade and suspended and artificial terrace, in dryers at temperatures of 30 and 40 ° C. Drying occurred until seeds reached 10% water content and then their quality was assessed through germination and seedling emergence. The drying methods used had a greater influence on the physiological quality of coffee seeds when compared to the degumming methods. Thus choosing the drying method depends on the mucilage removal method. The slow drying yielded better results when compared to the intermediate and rapid drying. Regardless of the degumming method, drying temperature above 40 ° C and in terrace are not recommended for cultivars.

Keywords: Coffea arabica, seed processing, vigor, degumming