Ochratoxin A (OTA) is one of the important mycotoxins that contaminate a wide range of foodrncommodities. OTA contamination of coffee is a worldwide problem. Coffee is a majorrnEthiopian export commodity generating about 25% of Ethiopia's total export earnings. OTA isrnmainly produced in coffee by fungal species of Aspergillus ochraceus, Aspergillusrncarbonarius and Aspergillus westerdijkiae (section Circumdati) . This study aims to assess thernlevels of OTA in green coffee in relation to drying process in Jimma zone, Oromiya, Ethi opia.rnA total of 18 coffee samples were collected from three coffee producing weredas of Jimmarnzone. The samples were comprised of dry and wet processed. Fungi profile was evaluated byrndirect plating techniques. OTA levels were analyzed using HPLC technique after extractionrnand filtration using an immunoaffinity column. Results obtained revealed an overallrnpercentage of fungal contamination between 76.67%-100% and 73%-93% in dry and wetrnprocessed coffee, respectively. There was no drying process method difference in compositionrnof ochratoxigenic species in dry processed coffee in three sites. Coffee from dry processedrnsamples had a fungal incidence of 29.63% Aspergillus jlavus, 40.74% Aspergillus niger, 30%rnAspergillus ochraceus, 29.26% Penicillium species, 21.11 % Fussarium species and 29.26rnRhyzopus and other unidentified species. While those of wet processed had a fu ngal incidencernof 30.74% Aspergillus jlavus, 42.59% Aspergillus niger, 29.26% Aspergillus ochraceus,rn26.66% Penicillium species, 23.70% Fussarium species and 28.52% Rhyzopus and otherrnunidentified species. There was no fungal diversity in types of drying process. Aspergillusrnniger was the predominant fungal infection in both process with 42.59% and 40.74% in wetrnand dry processed coffee respectively. The least fungal occurrence in both processed coffeernwas Fussarium species with 23.7% in wet and 21.11% in dry processed. From a total of 54rnisolates (36 Aspergillus niger and 18 Aspe/gillus ochraceus), only 4 isolates (7 . 14%) wererncapable of producing ochratoxin A with the range of concentration of 2.04 t03.32Jl glkg. Fromrnthe total of 18 samples analyzed, 44.44% were OTA contaminated with the contaminationrnlevel ranged between 2.74Jlglkg and 6.46Jlglkg. OTA levels were mostly below thernrecommended standards by EU (5Jlglkg) . There was no difference in OTA contaminationrnbetween wet and dry processing while the mean value is 2. 7 1~l g/kg and O.97~l glkg in dry andrnwet processed respectively.rnKeywords: Coffee arabica L, A. niger, A. ochraceus, Ochratoxin A, Drying method