The aim of the study was to isolate and characterize ethanol, sugar and thermo tolerantrnyeast to optimize maximal ethanol production from coffee husk. The yeasts were isolatedrnfrom (Psidium guajava), grapefruit (Citrus paradise), avocado (Persea americana),rnpapaya (Carica papaya) and gishita (Annona senegalensis pers.). All the yeast isolatesrnwere first tested for carbohydrate fermentation using Durham tube fermentation methodrnin yeast extract peptone dextrose broth. Four isolates which were relatively highrnfermentative in Durham tube fermentation method were selected for testing of the isolatesrnfor ethanol, sugar and thermo tolerance. Further, the optimum conditions for isolationrnand characterization of yeast isolates were determined. The investigation revealed thatrnthe optimum conditions are 37Â°C temperature, 30% sugar concentration, 15% ethanolrnconcentration, pH 5 and 15% diammonium hydrogen phosphate ((NH4)2HPO4) werernused as nitrogen source in M9 minimal medium. According to the morphological andrnbiochemical characterization, the selected yeast isolates were belonged to the genusrnsaccharomyces. The results showed that the content of sugars increased as the acidrn(H2SO4) was increased from 0.25M - 3 M and decreased as the acid concentrationsrnincreased beyond 3 M. At the optimal acid concentration (3M; H2SO4), the sugar yieldrnobtained was 85% from the coffee husk. The optimum condition for acid hydrolysis wasrn3M H2SO4, 10 min hydrolysis time, pH 5 and 30Â°C temperature at 48 hrs fermentationrntime. Under the optimum conditions the maximum yield of ethanol (5.56% v/v) wasrnobtained using AAUP1 yeast isolate. The results indicated that locally available cheaprnsubstrate which occurs in excess and non-edible material, coffee husk will be a potentialrnfeedstock for bio-ethanol production.rnKeywords: Fermentation parameters, fruits, optical density and S. cerevisiae