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The study aimed at an evaluation of the mineral content of defective and non-defective coffee beans, prior to and after roasting. The types of defects studied were immature, brown (sour) and black beans. Atomic absorption analysis was performed for quantification of calcium, potassium, zinc and magnesium, prior to and after roasting. Potassium was found to be the main constituent of the ashed mineral content, and significant differences were detected among all samples. Potassium levels were the highest for black beans and the lowest for non-defective ones, prior to and after roasting. A small decrease in potassium content was observed with roasting, but differences among all samples still remained. No significant differences were found in magnesium and zinc levels.