Coffee is by far the most popularly consumed beverage worldwide and the most highly traded cash crop. It is enjoyed by many not only its caffeine but also because of its rich complex flavour. The aroma and rather strong taste of coffee is produced majorly by hundreds of volatile compounds that are generated during the roasting of harvested coffee beans. In this experiment we would be using a Gas chromatography with a mass spectrometer as the detector (GCMS) in order to elucidate the volatile components of 12 roasted coffee samples each from a different manufacturer. We would like to highlight the differences and similarities in coffee volatile compound content in relation to the differences in manufacturing processes, geographical origin of the coffee beans as well as cultivar of coffee.