The experiment was carried out at the Seed Technology Laboratory of Maringá State University with the purpose of evaluate the effect of moisture content and type of packing in preserving robusta coffee (Coffea canephora Pierre ex Froehner) seeds. Coffee seeds of Conillon cultivar were harvested on cherry stage, mechanically pulped, and washed after natural fermentation during 24 hours to eliminate the excess of slimy from the seed. After that, seeds were dried by natural process under shadow until reach the initial moisture content of 25 and 35% (wet basis), packed in different bags (transparent polyethylene bags, kraft paper bags and cloth bags) and submitted to the following storage periods: 03, 06, 09 and 12 months, under controlled conditions of cold chamber (20°C and 80-85% RH). After each storage period seeds were evaluated in laboratory for germination, vigor, moisture content and health. The seed quality tests used were standard germination, seedling vigor classification, accelerated aging, moisture content determination, and health test (blotter test). The results showed that robusta coffee seeds stored in sealed plastic bags, associated to 35% initial moisture content, maintained physiological seed quality during six months of storage under cold chamber controlled conditions (temperature and relative humidity), showing germination above 50% at the end of this period. The kraft paper and cloth bags were not efficient in preserving coffee seeds, since germination was close to zero after three months of storage. The polyethylene bag was more effective in maintaining seed moisture content in relation to permeable bags, preserving seed quality during the storage period. The health analysis showed high incidence of fungi in seeds packed in the three packing bags, during the experimental period.