This research work was carried out with the objective of studying the effect of different methods for removing the mucilage on coffee seed quality. Coffee beans of the cultivar Catuaí Amarelo (breeding une H.2077-2-5-39) produced for foundation seed purposes were hand-harvested at maturity (cherry stage). Beans were hulled mechanically. Seed mucilage was removed by the following methods: 24 hour natural fermentation, followed by rinsing in water; 24 hour natural fermentation, rinsing in water, followed by a five minute soaking in a 1,0% solution of sodium hypochlorite; one minute soaking in a 0,5% solution of sodium hydroxide, followed by rinsing in water; one minute soaking in a 0,5% solution of sodium hydroxide, rinsing in water followed by a five minute soaking in a 1,% solution of sodium hipochiorite. Seeds were shade dryed to approximately 37,0% moisture content and stored in multilayer paper bags, at 20°C, for eight months. Seed quality evaluations (germination, health and moisture content) were carried out on five times at two month intervals. Seed quality was not significantly affected by the different treatments in any of the studied periods. Mucilage removal by chemical means is a feasible method to be used by coffee seed producers, being faster than the traditional fermentation method.