An additional compound, 3-O-caffeoyl-4-O-feruloylquinic acid, has been isolated from unroasted coffee beans (Coffea canephora var. robusta) and its structure determined by FD mass and ¹H NMR spectroscopy. The chlorogenic acids isolated from or detected in coffee beans to date include 3-O-caffeoylquinic acid [1], 4-O-caffeoylquinic acid [2], 5-O-caffeoylquinic acid [3], 3-O-feruloylquinic acid [4], 4-O-feruloylquinic acid [5, 6], 5-O-feruloylquinic acid [5], 3,4-O-dicaffeoylquinic acid [7], 3,5-dicaffeoylquinic acid [7], 4,5-O-dicaffeoylquinic acid [7] and 3-O-feruloyl-4-O-caffeoylquinic acid [8]. During a study of the chlorogenic acids in unroasted Coffea canephora var. robusta (robusta coffee) beans, we separated 11 components by HPLC [9]. The structures of nine of them have been elucidated [6,8,9]. In this paper we describe the isolation and identification of a new compound, 3-O-caffeoyl-4-O-feruloylquinic acid (compound 10). IUPAC nomenclature is not used in this report.