​Coffee cultivated in Latin America, southern Asia, and tropical Africa, undergoes a complex process to reach its final form. The fruit, consisting of multiple layers, includes the mucilage, an inedible outer layer with a bitter taste, and the bean, the edible part known as coffee parchment. Farmers employ various post-harvest methods, such as wet, dry, or semi-dry processing, to separate the bean from the fruit.

Among these, the wet method, utilizing fermentation, is the most prevalent, facilitated by enzymes, acids, and alcohols produced by microorganisms. Fermentation, a metabolic process utilizing sugar and producing diverse metabolites, significantly influences the chemical composition of coffee beans and, consequently, their cupping quality. Roasting also holds a pivotal role, affecting taste and aroma by altering volatile compounds present in green coffee. Additionally, roasting induces caramelization, enhancing flavor, while managing fat oxidation is crucial to maintain coffee quality.

​This study aims to investigating the impacts of fermentation and roasting on key chemical compounds in coffee, aiming to discern their influence on overall coffee quality