Capsicum pubescens, a chili specie present in south Mexico (Veracruz state) registers upon 30% loss due to the constraints of the market. Therefore, the objective of this project was to determine the physical and chemical parameters of Capsicum pubescens as well as to evaluate the kinetics of drying of this species. Color tests revealed that the samples were the color was less affected by drying conditions (p>0.05) correspond to those dried at 60ºC (0.5 cm thickness), and 50ºC (0.5 and 1 cm thickness) which coincides with the preference of surveyed population. Thus, Capsicum pubescens may be dried under these conditions.Keywords: Capsicum pusbescens; drying; sensorial analysis; food loss.