Fiavonoids (Rutin. Quercetin, Kaempferol and Isorhamnetin), and other natural antioxidants [Vitamins E and C} contents in two Abyssinian coffee (Berry and Harar beans} which are dominating the coffee market in the Gulf area were determined. In the green state, Harar beans had a higher flavonoids content than Berry beans. Although vitamin C processed the same trend like in flavonoids, vitamin E showed a higher content in Elen'y beans. The dominant species of flavonoids was Rutin. In green and roasted Harar beans. the amount of Rutln were 0.2? and 0.23 gf100g respectively. The highest content of vitamin C (229.9 mgikg) was found in green Harar beans, while it was 33.2 mgfkg for vitamin E in Green Elerry beans. It is observed that roasting significantly diminished the content of these antioxidant components. The contribution of coffee beverage to the Recommended Daily Allowance (RDA) of flavonoids. vitamin E and C in the daily meal pool was evaluated. According to the actuai consumption of coffee beverage per day in the arabian diet. it was found that 35.9% and 41.0% of flavonoids. 12.5% and 14.?% of vitamin C and 11.8% and 15.3% of vitamin E could be supplied by drinking {=1 liter) roasted Berry and Harar coffee, respectively.