The objective of this work was to study the effect of drying processes, the seed moisture content and the packing type on the viability of coffee (Coffea arabica L. cv. Catuaí Vermelho) seeds. The seeds were harvested from fruits on cherry stage, pulped, and washed after natural fermentation to eliminate the excess of slimy from the seed, and dried throughout five different processes being two natural processes (under shadow and under sunlight) and three artificial process throughout a column air drier at the temperatures of 35, 40 and 45°C. Every processes were carried along to obtain final seed moisture content of 15, 25 and 35% (wet basis). The seeds were then packed in two different types of packing clothhags and 49.50 thick plastic bags - and stored under non-controlled room temperature and moisture conditions in Campinas, SP. Seed quality was monthly evaluated for germination and vigor (accelerated aging) and moisture content. The results indicated that seed moisture content and type of packing bags had a more pronounced effect on the physiological quality of the seeds than the drying processes. For every drying process better results for seed germination and seed vigor were attained with seeds dried up to 35% moisture content and packed in the 49.50 moisture resistant plastic bags; the seed germination and seed vigor were as high as 70% after eight months of storage; on the other hand the germination and the vigor of the seeds dried up to 15 and 25% moisture content decreased rapidly after four months of storage and the decrease was farther for plastic bags in wich seed vigor was near to zero.