The yeasts were isolated from (Psidium guajava), grapefruit (Citrus paradise), avocado (Persea americana), papaya (Carica papaya) and gishita (Annona senegalensis pers.). All the yeast isolates were first tested for carbohydrate fermentation using Durham tube fermentation method in yeast extract peptone dextrose broth. Four isolates which were relatively high fermentative in Durham tube fermentation method were selected for testing of the isolates for ethanol, sugar and thermo tolerance. Further, the optimum conditions for isolation and characterization of yeast isolates were determined. The investigation revealed that the optimum conditions are 37°C temperature, 30% sugar concentration, 15% ethanol concentration and pH 5. The aim of the study was to isolate and characterize ethanol, sugar and thermo tolerant yeast to optimize maximal ethanol production from coffee husk.