Leather is a perishable material so it has to be preserved from attack of microorganisms. Inrnleather processing steps, skins can be stored at pickle, wet blue, crust and finished stages.rnWet blue preservation is prevents the leather from fungal attack and its commercial carriedrnout using TCMTB based chemicals. This TCMTB based commercial chemicals has adverserneffect on human health as well as on aquatic lives. Chlorogenic acid, the major activerncomponent of coffee husk, extracted by varying solvent, extraction time and solvent tornsample ratio using Soxhlet extractor. Twenty Four extractions were randomly done andrnresults were analysed using Design Expert software version 6.0.8. The extraction procedurernusing Methanol as solvent, extraction time of 4 hours and 10:1 ratio of sample to solventrnresulted as the highest value, which is 681 ppm. The minimum yield (468ppm) was obtainedrnat Ethanol solvent, extraction time of 6 hours and 5:1 ratio of sample to solvent. rnStaphylococcus aureus, Pseudomonas aeruginosa, Bacillus cereus, Escherichia coli andrnAspergillus niger were obtained and tested for the susceptibility and it was found to bernAspergillus niger, a fungi, is more susceptible or sensitive than both gram positive and gramrnnegative bacteria to Chlorogenic acid extracted from coffee husk. The Minimum InhibitoryrnConcentration (MIC) for Aspergillus niger was found to be 62.5Âµg/mL. rnThe wet blue preserved using the extracted Chlorogenic acid was tested for its resistance tornfungal attack and resist any attack till 15 days. The wet blues were processed to crusting andrntested for its strength properties and found to have no change of those properties upon the usernof Chlorogenic acid for preservative. The waste water from the process were tested andrnshowed significant minimization of COD and TSS.