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The content of phenolic compounds tentatively identifed by HPLC in fresh coffee pulp gives an average composition in the 12 cultivars studied as follows: chlorogenic acid (5-caffeoylquinic acid), 42.2%; epicatechin, 214%; isochlorogenic acid I, 5.7%; isochlorogenic acid II, 19.3%; isochlorogenic acid III, 4.4%; catechin, 2.2%; rutin, 2.1 %; protocatechuic acid, 1.6%; and ferulic acid, 1.0%. When the percentages of chlorogenic and isochlorogenic acids are added to the corresponding one of epicatechin for each cultivar, it is found that they make up between 92.0% and 98.4% of the total of identified phenolic compounds. Qualitative or quantitative differences were not detected between cultivars of coffee plants resistant and susceptible to coffee leaf rust.

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