(in lingua inglese)
This study established and developed a methodology for the production of bioethanol from coffee mucilage. The consumption of sugars in the different concentrations is approximately 98%, which means the yeast converted reducing sugar in ethyl alcohol. Kinetic analysis under yeast Ks has a 2.136 g/L, means coffee mucilage is akin to the substrate. FTIR analysis shows the infrared spectrum with absorption bands corresponding to ethyl alcohol. The mucilage of coffee has potential to produce bioethanol.