Kocho is a starchy fermented food obtained from scraping of pseudo stem and grated corm of enset plant (Enset Ventricosum). The Objective of this study is to determine the effect fermentation temperature and time on quality of kocho. Association of Official Analytical Chemists (AOAC) was used to determine proximate analysis, Classical plate counts was used to determine microbial analysis and hedonics scale was used to determine sensory analysis. The data were subjected to analysis of variance (ANOVA) using Minitab software version 19, while, mean separation was performed by Tukey method and considered significant difference at 95% confidence interval. Both fermentation temperature and time significantly affect (p<0.05) the physicochemical, microbial and sensory properties of kocho samples. The physicochemical properties such as; pH, fiber content and moisture content were decreased as fermentation temperature and time increased while, TA and protein content were increased as fermentation temperature and time increased. The microbial count such as; total mesophilic bacteria and yeast and mold were increased initially and later decreased however, the lactic acid bacteria count were increased as fermentation temperature and time increased. As fermentation temperature and time increased all sensory attributes of kocho such as; color odor, taste, appearance and overall acceptability accepted by consumer. The preferred physicochemical, microbial and sensory quality of kocho was obtained using 2% of fermented kocho as starter culture at 32 0 C fermented for12 days. Several microbes were present on raw product before fermentation therefore processing under controlled condition should be applied.