Coffee is an important export commodity of Ethiopia that helps the country to generate foreign exchange earnings. It is grown throughout the country including Amhara Regional State. However, the quality of coffee grown in Amhara Region is not yet evaluated. Therefore, this study was initiated to evaluate the quality of highland coffee varieties grown in the region. For this purpose, eight coffee varieties are grown in Adet Agricultural Research Center and Woramit Fruit and Vegetable Research and Training Sub-center Station which were laid down in Randomized Complete Block Design with three replications were used. The raw and cup qualities of coffee varieties were evaluated after harvesting and drying using traditional sun drying processing method during the 2018 cropping season. Raw and quality parameters were evaluated by a team of certified panelists at Jimma Agriculture Research Center while the biochemical content of green beans was analyzed in food science and nutrition laboratory of Ethiopian Institute of Agricultural Research, Addis Ababa. The results depicted significant variations in some of the coffee physical parameters including fruit length and fruit thickness and biochemical contents including trigonelline, chlorogenic acid and caffeine of green coffee beans in both locations and coffee varieties as well as across the locations. On the other hand, cup quality