This study aimed to determine the influence of optima! harvest index clone cacao CCN-51 on the sensory quality of the grain, by physical, chemical and sensory characterization. Parameters harvest cocoa beans clone CCN-51 corresponded to three stages of maturity. The cobs were pintonas with reddish violet bands, the mature ear, were considered to discoloration from 50 to 75% and the ears were those whose overripe staining was greater than 75% yellow Samples of the beans were harvested three stages of maturity (ripening fruit, ripe and overripe) and fermented in wooden crates for seven days, evaluating physical parameters in the seed coat and cotyledon (soluble solids) and chemical (pH and acidity) every 12 hours of fermentation. The drying of the beans for all treatments was 6 days and the fermentation parameters were evaluated .percentage. For sensory evaluation liquor is obtained from t...