A simple, reproducible and sensitive HPLC method for determination of caffeic acid, p-coumaric acid, ferulic acid and o-coumaric acid in roasted coffee samples has been developed. The phenolic acids were separated using Kromasil 100-5C18 column by gradient elution with a flow rate of 0.9 ml/min. The samples were monitored at 320 nm for all phenolic acid using photo-diode array detection. The liniarity, selectivity, system performance parameters, precision had acceptable values. This method may be useful to differentiate and to characterize the types of coffee according to their geographical origin.