Abstract: 11 phenotypic characters of 6 coffee fruits with different maturity were measured, and the effects of different maturity on the appearance quality of coffee fruit were analyzed. The results showed that there were significant differences in fruit vertical diameter, fruit transverse diameter, fruit shape index, pericarp thickness, seed vertical diameter, seed transverse diameter, seed shape index, fruit weight, seed weight, seed number and fruit firmness（p＜0.05）. With the increase of maturity, the fruit vertical diameter, fruit transverse diameter, pericarp thickness, seed vertical diameter, seed transverse diameter, fruit weight, seed weight increased, and the fruit firmness, fruit shape index and seed shape index decreased on the whole. Most traits of coffee fruit had correlation, and this correlation was different among different maturity. With the increase of maturity, the correlation between indicators also increased gradually, and some indicators changed from irrelevant to relevant. Principal component analysis showed that 11 phenotypic traits could be summarized into three principal components, fruit size factor, seed shape factor and fruit shape factor. Finally, five indexes including fruit transverse diameter, fruit weight, seed weight, seed shape index and fruit shape index were determined as the key indexes to evaluate the quality of coffee.Comprehensive evaluation determined that the fruit quality of coffee was the best when the maturity was Ⅵ and Ⅴ, and was poor, less when the maturity was Ⅳ and Ⅲ, worst when the maturity was Ⅰ and Ⅱ.