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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.