This paper is based on hyper spectral image analysis during organic violet cocoa bean fermentation. The hyper spectral vision has yielded valuable information on evolution during traditional fermentation. It has detected a significant parameter known as the anthocyanin reflectance index 2 (ARI2) of hyper spectral image of two bean regions (cotyledon and pulp) and has been correlated with the pH, temperature and moisture, the state of cocoa bean fermentation is determined.