After harvest and mechanical removing of the pulp of fresh fruits, the coffee seeds, cv. Catuí Vermelho, were subjected to fermentation, washing and surface drying on shadow. Following, the seeds were exposed at different drying treatments: drying to room temperature (check) and artificial drying at 30, 40, 50, 60 and 70oC of air temperature. ln the dryer used, the seed mass was maintained static, receiving continously air drying flow. The seed moisture content (wet basis), in the initial stage of drying, was about 50% and, except to the check, seeds of the whole treatments were dried until approximatelly 12%. The germination was determined just after drying and six months after open storage at Iab conditions (room temperature). lt was observed immediate effect (just after drying) of 50, 60 and 70oC temperatures on seed germination. The 60 and 70oC temperatures killed the seeds. The damage effect of 30 and 40oC temperatures was verified after the storage period of time (latent effect).