Roasting is a complex unit operation of the industrialization of coffee. The final quality of the beverage depends of many factors like degree of roast (light, medium and dark), time and temperature of the process, type of roaster, type, variety and quality of raw coffee beans, initial water content and chemical composition. Studies of roasting of peaberry beans are inexistent. The aim of this work was to determine the best interaction between time and temperature of roasting conditions (T1 - high temperature; T2 – temperature increase with time; T3 –low temperature) of peaberry beans from cherry fruits combined with tree different degree of roasts (light, medium e dark) in order to obtain the ts for sensorial attributes, and also, verify the changes in physical parameters of these roasted coffees. In roasting curves of peaberry beans, it is not possible to note the different stages of roasting: drying and pyrolysis, but the similarity of the temperature profile showed of the appropriate roasting process conduction. According to different way of roasting, significant differences (p<0.05) were observed for the bulk density, moisture content, swelling (X and Z axis), whereas shade, weight loss are statistically equal. The optimum condition of roasting of peaberry beans was high temperature all the time (T1) in dark roast, which obtained major values for sensorial attributes with final score of the 79.75, being classified like premium, according to Specialty Coffee American Association.