Coffee is a premier commodity that plays a crucial role in the global economy, with developing countries such as Brazil and Indonesia contributing over 90% of world coffee production. The post-harvest processing of coffee is a critical stage that determines the final quality and f lavour profile of coffee beans, yet it still faces various challenges such as quality loss, contamination, and process efficiency. The objective of this bibliometric analysis is to examine the trajectory of research developments in coffee post-harvest processing. Results indicate that research on coffee post-harvest processing has grown significantly since 1991, with a dramatic increase in publications since 2015. Brazil, Indonesia, and Colombia dominate research contributions, reflecting their positions as major global coffee producers. However, non-producing countries such as France and Germany also demonstrate high research interest. The focus of research has evolved from fundamental aspects like coffee bean characteristics and chemical components to more complex processing methods such as fermentation and roasting. In recent years, increased attention has been given to sensory analysis, quality control, and food safety, including the prevention of mycotoxin contamination. Factors such as altitude of cultivation, processing methods (wet or dry), and fermentation techniques are shown to significantly influence coffee quality and sensory profiles. Research also highlights the importance of microorganisms in the fermentation process for developing coffee aroma. International research collaboration is quite intensive, with an average of 4.82 authors per document. Leading journals in this field include Coffee Science, Food Research International, and European Food Research and Technology. Current research trends are directed towards optimizing post harvest processes to enhance coffee quality, developing more sophisticated analytical methods, and efforts to improve sustainability and add value in the global coffee production chain.