The color is one of the factors that influence the purchase decisions the brown sugar. The objective was to study the influence of sugarcane variety the two variets (RB965917; RB92579), pH and temperature, in spectrophotometric color of brown sugar. The sugarcane juice was submitted to eight treatments and performed in triplicate – (A) variety RB92579, temperature 118ºC, pH 5,5 (B) variety RB92579, temperature 128ºC, pH 5,5 (C) variety RB92579, temperature 118ºC, pH 7,0 (D) variety RB92579, temperature 128ºC, pH 7,0 (E) variety RB965917, temperature 118ºC, pH 5,5 (F) variety RB965917, temperature 128ºC, pH 5,5 (G) variety RB965917, temperature 118ºC, pH 7,0 (H) variety RB965917, temperature 128ºC, pH 7,0 – the natural pH is 5,5, adjusted to 7,0 using lime. Was used the randomized block design in a factorial 2 x 2 x 2. The variables were subjected to analysis of simple variance, using as test for multiple comparisons Tukey's test at 5% significance level. There was only simple interaction, there are significant differences in two attributes – pH: 7,0 ( 2239,8ª); 5,5 ( 2237,5b) and Variety: RB965917 (1710,6ª); RB92579 (2802,0b). The results confirmed that reducing sugars originating from the hydrolysis of sucrose, due to medium acidity are precursors of the brown sugar color, from Maillard reaction. Another important precursor is the chemical structural modification of natural pigments present in sugarcane in function of the pH correction. The varietal character also has influenced on the characterization of color. For the attribute temperature, no significant difference was observed, which shows that pH has greater influence on the hydrolysis of sucrose to reducing sugar.