The determination of 3'O-beta-D-glucopyranosyl-2'-O-isovaleroyl-2beta-(2-desoxy-atractyligenin)-beta-D-glucopyranoside (KA 1) and 2-O-beta-d-glucopyranosyl-atractyligenin (KA II) in coffee was carried out by liquid/liquid-partition, column chromatography, thin layer chromatography, and photometry. In robusta and arabusta green coffees KA I levels were below the limit of detection, in arabica green coffees between 170 and 460 mg/kg. KA II was present in robusta green coffees between 10 and 45 mg/kg, in arabusta green coffee at about 60 mg/kg, in arabica green coffees between 290 and 340 mg/kg. During roasting these values are reduced, but not during commercial extraction.