Among the various agricultural outputs, coffee is one of the most popularly consumed beverage worldwide. Consequently, it has taken a significant market share in the World market and more than 121 countries are exporting coffee to different countries (http://www.ecea.org.et/uk/). Analysis of caffeine, trigonelline, and chlorogenic acid levels in green coffee is vital for the coffee industry because they have a paramount effect on the overall quality of the brewed coffee and coffee products (de Maria et al., 1995). When coffee is roasted, most of the aroma and flavor are originated from trigonelline and chlorogenic acids (Heo et al., 2020;de Maria et al., 1995). Even though caffeine is unaffected during the roasting process, it is directly linked with its pharmacological effects (de Maria et al., 1995;. Hence the quality of green coffee beans is directly related to the composition of these constitu-