Seeds of coffee (Coffea canephora cv. Guarini) dried at three different moisture content, trough five drying processes and packed in two packing hags were monthly tested for germination, vigor and moisture content during seven months. After harvest, the fruit on cherry stage were pulped mechanically and the seeds were washed after natural fermentation to eliminate the excess of slimy, chosen manually and then dried under shadow for approximately 12 hours. The seeds were then expurgated for 72 hours with fosfina. The drying process were realized by the natural method, under shadow and under sunlight, and artificialy with 45, 40 and 35°C until reach at 15, 25 and 35% moisture content (wet basis). The seeds after drying were then packed in cloth hags and in the plastic bags (49.50 thick) and stored under non controled condition (temperature and relative moisture) in Campinas, SP. The moisture content of 35% provided the best germination and vigor averages, from 83% to 90% and 84% to 86% respectively, after seven-month storage period in plastic bags. In this case the drying processs did not show significative influence on germination and vigor. Seeds stored in cloth hags provided germination average dose to zero for final moisture contents 35, 25 e 15% at the sixth month, except for the seeds dried by natural process (shadow) with 15% final-moisture content whose germination was zero at the fitth month. Vigor provided reasonable values up to the fourth month to seeds with 35% moisture content, while seeds with 25% and 15% had these values until the third-storage-month.