~re rondomlv collected from J·f'oronJJ( Horticulturai ~·i11..~. The leve! of c<l.fftti1lt' in fi11rr tiijfarent vcrietses <?/. (.'q(Te.\J arabico beans CIS (J • [unctton of (1!111/l~rnture ~t-'(lt tlt'/e11ninl!t/ uSlHX doubk: beam IJWVJS >11~c1ropha1omerrk· mwhod of (JJ1t1/;~lt A111011Ji( the jimr 1·1wi<'l1ev. accession 74i coffee beans 11•erc [ound ro have highe»: c..·c~.fi(·ine leve! en tl!l tlr.~gr!1r:. of roa.,ling temperutures; flw Second hiKh<'sl in ievei of coffeine Wtl>' i!_<'l~.vsio11 ! 4 I J(i, followed by UC< '.1.Yiw1 NJ 12 A ccesston 74151\ 11·u.1 j(11a1tl to tsav« lowest C(lfft!i11<1 te ... ·e/ except al a 1·oa.;·fi11.~ ldll'J..'t"ftilurc ·~.f 140 ''(,' .. ~.fv1·e<)t-'er. if 1-ru.r ji)und that the caffeina level in {!f1('h (,'ojfe,1 orabicu accessions l11cre<tJt:cl in th..• roo~ting temperature rc.Jn.~t ~I 140 ro ll!O "'t'. However, 'heir coffeine (."{)J1/e11i shov .. ·i!,J n1(Jlh.-.\1 luss at 2r)O -:("'and tlwn 01 .?10 ''C, prvbabl>• due to :i.l(bliJna1,:1;n . .r11t 011thn1on roasting temperature ran.~e o] /6{} ti> 1):,0 "(:./or these c··f~(fea arobica 1:ati<!fies i:~ \Hgge.VJed ill order (O fceej> th..1 tast« and QY()i110 r?f' 1/lt:! bci'f!rugt!\