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Resumo AbstractSix genetic varieties of Coffea Canephora (Conilon) coffees that had outstanding productivity in the 2014 and 2015 harvests were submitted to chemical characterization by High Efficiency Liquid Chromatography (HPLC) for the determination of concentrations of trigonelline, caffeine and chlorogenic acids. In addition, the thermogravimetry (TG) and Derived Thermogravimetry (DTG) techniques in the heating rates of 5, 10and 20 o C / min were used to investigate the differences that occur in the reactions involved during the roasting process. The obtained curves showed at least four events for most of the samples, resulting from loss of moisture, volatile products, and degradation of compounds such as caffeine, trigonelline and lignin.Differences in percentage losses of mass during heating reflect differences in the compounds obtained by HPLC. Finally, the activation energies of two main events were obtained, as well as the final residues being possible to characterize the coffee genotypes by means of these parameters.