Variability for coffee bean biochemical composition among the coffee accessions is vital for further quality improvement. However, lack of this information has been one of the major bottlenecks for any coffee quality improvement program. The current study was, therefore, conducted to evaluate the level of variability in green bean biochemical composition of coffee accessions collected from east Wollega coffee growing areas. Four standard checks and 101 Arabica coffee accessions were used for the study. The study was conducted using augmented design and data were collected on trigonelline, total chlorogenic acid, caffeine, crude protein, crude fat, crude ash and dry matter contents. Both univariate and multivariate analyses were employed to see the variability of biochemical constituents among the accessions. Analysis of variance showed significant differences (P<0.05) among the accessions for all biochemical attributes except for bean dry matter content. Principal component analysis revealed that the first four principal components accounted for 96.9 % of the total variability. The first PC, with Eigenvalue greater than one, alone accounted for 47.9% of the total variation mainly due to the variation in total chlorogenic acid and crude fat content, suggesting that these traits are the major contributors for the observed variability. Besides, clustering grouped the accessions in to six distinct clusters and two solitary regardless of the collection sites indicating the existence of variability among the accessions. Genetic divergence analyses based on Mahalanobis statistics (D2) showed significant inter cluster distance, implying that there is a chance to improve these biochemical compounds through hybridization. In general, the observed variability for bean biochemical compounds indicating a great opportunity for genetic improvement of east Wollega coffee for biochemical contents through selection and hybridization. However, the variability observed in this study should be further confirmed by conducting the experiment in different locations as well as using molecular techniques
