Catuia coffee was fermented by the addition of microorganisms to the cherry with pulp and water, for a period of 24 hours to the production of coffee with more taste and aroma. This coffee was evaluated and compared to a colombian commercial coffee (brand Quidío) in relation the aromatic profile. The coffee samples were weighed and placed into 5 mL reaction vials, equilibrated for 45 minutes at room temperature. The volatile compounds were then trapped with a SPME (Solid phase microextraction; Carboxen-Polydimethylsiloxane) fiber at room temperature for 3 min. The desorption was then carried out in the injection port of the gas chromatograph for 5 min at 280 °C in splitless mode. It was used for the separation by gas chromatography coupled to a mass detector with the DBWAX column 50 m x 320 μm. The profile of the volatile compounds determined in the fermentation coffee and the commercial coffee Quindío samples, both roasted, in general, showed the same compounds, but in the Catuai coffee this composts were more concentrated. It should be noted that the aromatic profile of coffee is a balance between all volatile compounds and their threshold of perception and / or taste and their concentration. In cromatogram of both samples, the most volatile compounds were presented firts (eluted compounds in the first 10 minutes) and they are related to the aroma and flavor of a fresh coffee, then, next composts eluted (between 10 and 20 minutes in cromatogram) were the volatiles that are more related to the degree of roasted (like the pyrazines) that which incorporate the flavor of roasted walnut in the samples. Finally, the compounds eluted after 20 minutes are related to the acidity and/or rancidity lipidic. The fermentation aplication in the pós-hasvest of coffee showed potential for to make coffee like mole drink.