**4. Conclusion**

The pre-harvest and post-harvest activities starting from selecting the best quality coffee, processing, drying, hulling, storage, roasting, grinding, and brewing can influence the coffee quality. The chemical compositions and physical properties of coffee beans are affected by different factors such as environment, genetics, agronomic activities, harvesting, and post-harvest operations. Except for the genetic and environmental factor, the post-harvest process can be done in a controlled manner to maintain the chemical and physical properties of coffee and thereby maintain its quality. Generally, post-harvest activity determines the quality of green and/or roasted coffee beans. Each step of the post-harvest activities can cause a significant quality loss and lead to a lower market price.
