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The mature coffee grain contains a high level of chlorogenic acids (CGA). We have quantified the main caffeoylquinic acids (CQA) and dicaffeoylquinic acids (diCQA) in Coffea canephora (robusta) grain during late development. This analysis indicates the CQA levels remain relatively steady during the final stages of grain development, but the levels of diCQA fall significantly. Analysis of quinic acid, a key CGA precursor in coffee, shows it is present at a high level in the early grain, but then drops to a low level as development progresses. To better understand coffee CGA synthesis, and to learn why diCQA and quinic acid levels fall late in grain development, we have cloned cDNA encoding four key enzymes for CGA synthesis in coffee; HCT, HQT, C3H1 and CCoAOMT1. The characterization of recombinant HCT, HQT and CCoAOMT1 proteins is also described. Quantitative real-time RT-PCR data is presented for …