Nowadays, cocoa bean exportation from Piura-Peru is having a positive international market response due to their inherent high quality. Nevertheless, when using subjective techniques for quality assessment, such as the cut test, a wastefulness of grains is generated, additional to a restriction in the selection as well as improvement approaches in earlier stages for optimizing the quality. This paper shows a study of the hyperspectral index of the organic violet cocoa bean fermentation. The fermentation process has attracted a great interest in proposing innovation and technology of high impact. This research is submitted as an approach which aims to make use of hyperspectral images, with the purpose of having a quick and accurate analysis of the fermentation process. The hyperspectral vision has yielded valuable information on evolution during traditional fermentation. It has detected a significant parameter known as the anthocyanin reflectance index (ARI2) and relation of absorption spectral bands (RBEA) of hyperspectral image of the cocoa beans and has been correlated with the pH, temperature and moisture, the state of cocoa bean fermentation is determined.