The research was aimed to extract and characterize water soluble polysaccharides (WSP) from coffee pulp of arabica and robusta variety. The effect of extraction temperature i.e 80 and 90 °C on properties of WSP was investigated. The results showed that WSP produced from coffea robusta in combination with 90 °C of extraction temperature was the best treatment. It yielded WSP of 10.98%, brigthness (L*) of 61.52. This WSP contained water, protein, ash, total sugar and pectin of 8.92%, 16.07%, 13.01%;  13.54%, and  57.24% respectively.