The aim of the study was to evaluate the impact of the inoculation of characterized Saccharomyces cerevisiae yeasts during post-harvest treatments on coffee processing and quality. Inoculations with selected Saccharomyces cerevisiae yeasts were performed on 50kg of freshly harvested, washed and depulped coffee (Coffea Arabica). Two types of fermentation of Coffee (wet process) in open tanks were assayed. Three yeast strains were tested at three different levels of inoculation in duplicate as well as two controls (without inoculation). Several parameters were monitored during and after fermentation. The effect of inoculation on indigenous microbiota was measured and yeast strain implantation was verified. The effect on the main markers of quality such as organic acids, sugars, caffeine, fat content, Trigonellin, Chlorogenic acid as well as volatile organic compounds (VOCs) of coffee was measured. Sensory analyses were performed in order to determine the impact of yeast inoculation on organoleptic qualities of brewed coffee. Yeast inoculation did not lead to significant coffee defect as evaluated by cupping. Moreover, one of the studied yeast strains showed a significantly higher cup quality as compared to other inoculation and control samples. The differences observed and measured in coffee quality and composition will be presented and the impact according to the different yeast strains used will be discussed. (Texte intégral)