The methanolic extracts of the leaves of Coffea arabica (CA) and Coffea robusta (CR) were evaluated for its anti oxidant and anti microbial activity. The total phenolic content, flavonoid content and condensed tannin content were determined by the Folin ciocalteu method, Aluminum chloride colorimetric method and vanillin assay respectively. Antimicrobial activity was determined by using cup diffusion assay while the anti oxidant activity was evaluated using DPPH. The total phenolic content was found to be 27.04 μg/g and 21.80 μg/g, total flavonoid 10.90 μg/g and 8.08 μg/g, and condensd tannins 3.1 and 2.9 respectively for Coffea arabica (CA) and Coffea robusta(CR) respectively. Coffea robusta showed better anti microbial and anti bacterial activity when compared to Coffea arabica.
