This study aimed to assess the levels of total polyphenols (PPT), anthocyanins (AA), reducing sugars (AR), antioxidant capacity (CA) against DPPH and ABTS radicals, caffeic acid (AC), caffeine (CF), and chlorogenic acid (ACG) in green coffee from four different zones and three altitudes, as well as in seven commercial blends of green coffee and roasted-ground coffee (TE, QA2C, Q90, Q80, Q85, Misty, and Mountain). The highest PPT content was discovered in green coffee from Rupa Rupa and Padre Abad at 1200 m a.s.l. (3.70 ± 0.02 and 3.91 ± 0.01 g GAE/100 g) (p ≤ 0.05), as well as in the green coffee blends TE and Mountain (3.44 ± 0.07 and 3.57 ± 0.17 g GAE/100 g coffee). The AA content ranged from 7,521 ± 0.001 to 61.4230 ± 0.011 mg of cyanidin 3 glycoside/L. Higher RA was observed in Rupa Rupa at 1200 m a.s.l. (0.66 ± 02%) (p ≤ 0.05), as well as in Misty and Mountain green coffee (0.59 ± 0.03% and 0.59 ± 0.02%). Monzón at 1800 and 1200 m a.s.l. exhibited higher CA against DPPH and ABTS (IC50 = 3.5670 ± 0.43 and 4.7425 ± 0.37 µg/g coffee), while Monzón at 1800 m a.s.l. showed higher CA against DPPH (IC50 = 2.0570 ± 0.15 µg/g coffee). Monson at 1200 m a.s.l. had a higher AC content (6.8712 ± 0.0068 g of AC/100 g of coffee), and Rupa Rupa at 1800 and 1200 m a.s.l. exhibited higher CF content (3.7065 ± 0.18 and 3.5718 ± 0.05 g of caffeine/100 g of coffee). Padre Abad at 1200 m a.s.l. displayed a higher ACG content (8.8013 ± 0.49 g of ACG/100 g sample).