This article covers a study of hyperspectral analysis in the process of fermentation of violet cocoa beans. The application of hyperspectral image processing techniques in cocoa is scarce. This article presents a study based on the calculation of spectral indices, finding a correlation with the biochemical parameters that indicate a correct evolution of the fermentation. Measurements of biochemical parameters were obtained experimentally: PH, temperature and humidity percentage; which were correlated with the hyperspectral indexes ARI2 (Anthocyanin Reflectance Index 2), RBE (Spectral Band Ratio), RBEAE (List of Spectral Bands and External Anthocyanin and Absorbances. They gave relevant information, the RBEAE index being the one with the highest contribution of Prediction on the evolution of fermentation. This study allows us to develop a strategy for the optimization of process and an estimation of parameters for the analysis of characteristics.