The varieties of Arabica coffee (Coffea arabica L.) have excellent quality due to their soft flavors, intense aroma and pleasant acidity. These qualities are produced by the plant genetics and the natural chemical components of the coffee bean that vary according to their production, processing in farms, storage, marketing, roasting and preparation. This study was per­formed using Colombia variety almond coffee beans grown in Pitalito (Huila), from which a relationship between the content of total chloroge­nic acids determined by a UV spectroscopy and the bean microstructure was observed; this relationship was remarked in an electron microscopy scanning. The pores formed by the two different roasting treatments they were put through were analyzed as well.