Coffee is one of the most consumed commercial beverages worldwide, and coffee growers are constantly seeking innovative processing techniques to improve the quality of the final product. This study evaluated the influence of four drying airflows and three harvest periods on the chemical composition of green and roasted specialty coffee beans. The samples were obtained from the Hacienda La Papaya in Loja, Ecuador. Liquid and gas chromatographic techniques characterized the chemical profile of coffee beans, and sensory analysis was performed using the Specialty Coffee Association of America methodology. In total, 49 compounds were described, 29 in green beans and 20 in roasted beans. A significant (p<0.05) effect of the harvest period was observed in all phenolic compounds except for chlorogenic acid. The drying type significantly affected the levels of rutin and trigonelline. In addition, samples from different harvest periods observed significant differences in the levels of the amino acids serine, arginine, phenylalanine and leucine. Similarly, the drying type significantly influenced glycine, alanine, valine and isoleucine levels. For all drying-harvest combinations, the final cupping score was higher than 85/100, as the different drying processes slightly influenced the cupping attributes. Drying with minimal airflow was characterized by a low balance and intense flavor while drying with medium airflow presented a high ratio and soft body. The harvest period and drying type cannot be used as cupping predictors since no clear trends were observed to classify specialty coffee organoleptic attributes. Therefore, other variables involved in specialty coffee processing should be explored to evaluate higher sensitivity toward flavor prediction and innovation. Keywords: chromatographic analysis, Coffea arabica L., sensory analysis, specialty coffee.