The content and properties of the lipid fraction and fatty acid compositon of the oil in 28 samples of green coffee (Coffea arabica L., c. v. Mundo Novo) of four types of beverage, i.e., Soft, Hard, Rioy and Rio, were determined. The ether extract content was higher in coffees of better beverages, but significant difference was found only for Hard ones. It were not found differences in the fatty acid composition and in the chemical properties of the ether extract: saponification, iodine and acid numbers; none of them showed significance. It was concluded that these components and properties can not be used to characterize the type of beverage in green coffee, significance. It was concluded that these conmponents and properties can not be used to characterize the type of beverage in green coffee.