Rationale - Coffee is one of the world's most widely consumed beverages. The quality of coffee used for beverages is directly related to the chemical composition of the roasted beans, which in turn is mainly affected by the composition of the green beans and postharvest processing conditions (namely, drying, storage, roasting, and grinding). The objective of this work is to evaluate the sensory changes and volatile compounds during the storage of green coffee in modified atmospheres during one year in pack MAP (vacuum and nitrogen) and determine its effect on these quality markers. Methodology - Green coffee (C.arabica) from Chiapas, Mexico was packedin modified atmospheres, vacuum and nitrogen gas and stored at 18°C (GCV18 and GCN18) and environmental conditions (GCV and GCN) and they were stored for a year. For the identification of volatile compounds was used headspace solid-phase, chromatography–mass spectroscopy (HS-SPME/GC–MS)and the beverage was sensory evaluated by a panel trained in discriminatory and descriptive techniques (2AFC). Results - For green coffee, 39 volatile compounds were identified, and 60 compounds present in roasted coffee in N2and vacuum atmospheres, it was obtained a specific profile of volatile compounds for green coffee and roasted coffee, where volatile markers were found such as 2-pentanol, 2-furamethanol and benzaldehyde present in the 12 months of the storage in all treatments, that normally in conventional storage as in jute bags disappear or transform into compounds known as Off-flavors. For the sensory analysis the initial sample had a balance between the attributes of aromatic quality, aromatic intensity, body, acidity bitterness and astringency, in month 11 for the treatments (GCN18) and (GCV18) the fermented descriptor was found,with a low note described by the sensory panel.The note known as old was determined by the 2 AFC test, the panelists could not detect the difference between the samples stored for up to 12 months with