The coffee tree is an evergreen with spear-shaped leaves, which are green and shiny on the upper side. As with all Rubiaceous plants, the leaves grow in pairs on either side of the stem. The leaves of the Robusta trees are much larger than those of the Arabica. The coffee tree is a shrub with a straight trunk which can survive for about 70 years. The first flowers appear during the third year, but production is only profitable from the fifth year onwards. Botanists classify Coffee as a member of the Rubiaceous family. Of around sixty different species of coffee tree, two alone dominate world trade - the Coffee arabica, or, more simply, Arabica, which represents 75% of production; and the Coffee canephora, which is commonly known by the name of the most widespread variety: Robusta. Arabica is autogamous, that is to say, capable of pollinating itself, whereas Robusta is allogamous.

This book will focus on the chemical composition of these coffee species, including the nonvolatile and volatile compounds important for flavor, quality, and health-promoting actions with its medicinal values. To understand the chemical changes that occur during coffee production, we will briefly address the main technological processes green coffee seeds undergo before they are consumed as brewed coffee beverage and its other uses. This book is a valuable piece of work suitable for coffee growers, Students and Scientists associated with this valuable product.