Coffee is one of the most consumed beverages in the world, this popularity comes from its pleasant taste and aroma, and stimulant effects. Flavor and aroma are developed during coffee roasting, and they are also influenced by coffee fruit composition. Therefore, the present study aimed to characterize the peeled coffee fruit, variety Red Bourbon, in terms of moisture, protein, lipids, and total acidity. Ripe fruits were harvested in 2021 from the Chuá farm, altitude 1050 m, located in Patos de Minas-MG, washed and separated by density. Afterward, coffee fruits were peeled and used in the analysis. Humidity was measured in an oven at 105⁰C. Protein content was determined by the Kjeldahl method. The lipid concentration was determined by the Soxhlet apparatus and the total titratable acidity was determined by titration with 0.1N NaOH. All analyzes were performed in triplicate. The moisture content found was 52.58 ±0.01%. The moisture of the whole fruit, when harvested, is around 65% to 30% (bu) which facilitates the activity of microorganisms to produce enzymes that alter the metabolites in the grain. The protein content found was 9.58±0.19%, which is in agreement with studies carried out in the literature, that ranged from 8.56% to 16%. The higher the protein levels in the grain, the greater the possibility of the formation of aromatic compounds. The lipid content found was 6.44±0.01%. In the literature, the lipid values found are from 7 to 17%. The lipid content plays an important role as they act as precursors of coffee aroma. The level of total acidity found was 108 mL/g. According to the literature, good quality coffees are those with acid contents lower than 175 mL/g. The results suggested that the coffee beans of the Red Bourbon variety presented characteristics for the production of beverages with high sensorial quality.