Cambuci (Campomanesia phaea (O. Berg.) Landrum) is a native fruit from the Brazilian Atlantic Forest, with high sensory and nutritional potential. However, the fruit is still little known and explored due to its seasonal distribution and perishability, which hinder its commercialization and consumption. An alternative to increase its commercialization and availability, as well as to contribute to the development of regional producers, is processing the fruit into stable products. In this context, this work evaluated the convective drying of cambuci. Fresh cambuci fruits were sliced (5 mm) and pre-treated by immersion in ethanol for 5 minutes at 25 °C. Posteriorly, the samples were dried in an oven with circulation and air renewal at 50 °C and 1 m/s. The Page Model was used to fitting the drying data, and sample surface temperature profile during processing was recorded. The drying kinetics behavior between treatments was slightly different. The Page Model parameters revealed both treatments showed superdiffusive behavior (n > 1), increasing the drying rate (k) by using ethanol. The initial surface temperature of the pre-treated samples was lower than the control, but the final temperature did not differ. In fact, the drying time did not differ between treatments. In conclusion, ethanol pre-treatment can be promising to improve the drying process, but further investigations are needed to optimize the process. Acknowledgments: FAPESP 2014/12606-3 and 2019/05043-6; CNPq 306557/2017-7; CAPES 001 and Isabela Silveira; Nícolas Gonçalves Borrego.