The viability of coffee seeds is largely reduced following the third month of storage. Them, to keep seed quality of coffee seeds for longer periods requires proper storage conditions. The main factors affecting the storage of seeds are moisture levels, packing, presence of microrganisms and enviromental conditions. The present work aimed to investigate the effect of packages (cotton bags, black and transparent polyethylene bags), moisture level (9.9, 13.3, 21.9, 31.1 e 36.3%) and chemical control on the viability of coffee seeds. After 9 months of storage, the seeds stored on black polyethylene bags hermetely sealed with moisture level 9.9, 31.1, and 36.3% presented higher germination percentages. The chemical seed treatment with Dithane M45 maintened the viability for longer period and also provided better fungus control during storage, mainly for those with highter moisture content.