The investigation of the volatile compounds from 12 varieties of coffee beans obtained from different geographical origins was carried out in cooperation with a local coffee roastery. In an attempt to better understand the coffee bean roasting process the different coffee beans were sampled using solid-phase microextraction (SPME) with a DVB/carboxen/PDMS fiber. The volatiles captured on the fiber were analyzed using gas chromatography mass spectrometry (GC/MS) methods. There were more than 30 different compounds which have been previously identified as part of coffee bean aroma profiles in the 12 types of coffee beans. The compounds that that were found to be the most prevalent were 2-methylbutenal, 2,3-pentadione, pyridine, 2-methylfuran, 2-pentanone, and various derivatives of pyrazine. The characterization of the aroma profile and the relative abundances of the volatiles will be presented for each variety.