This article contains a new alternative to the nondestructive hyperspectral analysis of the fermentation process of the cocoa bean. The study focuses on the chemical changes of the bean, measured along the eight days of fermentation in the wood boxes, and relating it to a new hyperspectral index. The study compares several beans looking for a new index, obtaining, for each index, a variety of curves along the eight days of fermentation. The study concluded in a new alternative, named RNI (Red over NIR Index). The graph of average index value over time is the most significant graph. This article explains the procedures and results of the study.