"Coffee Biotechnology and Quality" is a comprehensive technical book that contains 45 specialized chapters written by internationally recognized experts. It is aimed at individuals who wish to learn about the latest advancements in coffee production and post-harvest technology. The book offers a quantitative and rational approach to the key areas of coffee research, including breeding and cloning, tissue culture and genetics, pest control, post-harvest technology, as well as the bioconversion of coffee industry by-products into commercially valuable products. The chapters provide an overview of current experimental work and help identify and further develop a conceptual framework for future research projects. This book is particularly of interest to researchers and students engaged in any area of coffee research, offering valuable insights for plant breeders, microbiologists, biotechnologists, and biochemical engineers.