This study isolated, screened, and identified pectinase-producing yeasts from fermented cocoa juice. The optimal conditions for the production of these pectinases were determined. Among 240 isolates screened, only 6 isolates were selected. These selected isolates exhibited halos whose diameters were higher than or equal to 10 mm. The isolates selected were identified by amplification of the 5.8S rDNA-ITS region and the amplified fragments were sequenced. It was found that, all strains identified belonged to same species Yarrowia lipolytica. The determination of optimal conditions for pectinase production revealed that the maximal pectinase activities were obtained at 12 h of incubation, at pH 5.5 and 6 and temperature 30 and 40 °C. For all parameters studied, the strains Tias J0-6, YA J3-1 and Buy J2-1 showed higher pectinase activity than others species.