Environmental conditions during the solar drying of coffee beans have a direct influence on the thermal response of the dryer and product quality. This study describes the effect of drying time on the moisture content, saturated fatty acids (SFAs), unsaturated fatty acids (UFAs), and sucrose content in coffee beans for a marquesina-type solar dryer commonly used by coffee producers in Colombia. A one-dimensional model (1D) is developed for heat and mass transfer during the marquesina solar drying of coffee beans in a thin layer bed. The developed model fits well and can predict changes in moisture content as the solar drying of the coffee progresses with error less than 5%. Sucrose content decreased 24.813 ± 0.390 mg/g db, 29.281 ± 0.322 mg/g db, and 47.106 ± 0.353 mg/g db; SFAs decreased 1.042 ± 0.006 mg/g db, 1.356 ± 0.005 mg/g db, and 1.908 ± 0.008 mg/g db and UFAs decreased 0.445 ± 0.002 mg/g db, 0.594 ± 0.006 mg/g db, and 0.637 ± 0.004 mg/g db for 94-h, 120-h, and 218-h solar drying, respectively. The results indicate that longer time solar drying negatively affects chemical compounds concentration in coffee beans, which are essential beverage coffee qualities.