A study was conducted to investigate the organic compounds residues in different types of coffee from market inThe detection limits ranged from 0.02 ng/kg to 0.04 ng/kg and quantification limits were 0.2 ng/kg. Calibration and recovery studies gave satisfactory results. Concentrations of OCPs in coffee samples varied from 0.001 mg/Kg to 0.007 mg/Kg. The methods provide a rapid and accurate determination of these organic compounds in coffee samples.