The objective of this research was to improve and evaluate the sensory quality of cocoa beans (Theobroma cacao L) in the CCN51 clone in cocoa liquor, through the incorporation of fruit pulp during the fermentation process. Hourst after is the cocoa beans of the clone CCN51 with three different types of pulps: banana moquicho (Musa sp.), tangerine (Citrus nobilis), pineapple (Ananas sativus) the application made with three different relationships: 10:1, 10:2, 10:3; i.e. 10 kg of cocoa and (1, 2 and 3 kg) of fruit pulp. The process of fermentation was carried out for 168 hours, with the first mine to 48 hours and then every 24 hours. During this entire process is carried out by the physicochemical analysis every 12 hours determining soluble solids, pH, and porcentage of acidity both on the testa and cotyledon; likewise are performed the testa of court or physical analysis of dry grain and ...