Abstract: The overall aim of this study was to study the extent of genetic variation and association among bean physical, organoleptic and biochemical quality traits. Twenty-one native coffee germplasm collections were evaluated for 16 quality traits in randomized complete block design at the Jimma Research Center. Variances component method was used to estimate genetic variation, broad sense heritability and genetic advance. Association of traits was also estimated using standard method. The genotypes differ significantly (p<0.01) for most coffee quality and biochemical attributes. Coffee collections from Sheko, Dizi and Meanit manifested high variability for sensorial and biochemical characters as compared to those from other origins. Aromatic intensity, flavour, bitterness, shape and make, average bean weight, dry matter, ash, protein and fat had expressed high heritability. The relationships between the attributes were observed to vary in patterns and magnitudes both at phenotypic and genotypic levels. The good cup quality parameters had reverse relationships with caffeine, bitterness and astringency at phenotypic level, indicating that coffee breeding strategy within and among geographical areas may provide quality improvement with known origin quality profile. It can be concluded that the promising coffee germplasm collections were diverse in terms of most quality traits and biochemical constituents due to genetic factors. Thus, selection of superior coffee cultivars requires careful evaluations and characterizations for yield, disease resistance and quality traits under various field management and processing techniques across major coffee producing locations in the country.