The balance between coffee phytochemicals and post-harvest handling is complex and delicate since these compounds are affected either negatively or positively. Studies have shown positive health effects arising from regular consumption of coffee, which are linked to phytochemicals present in the coffee bean. However, phytochemicals must be available in considerable amounts at the time of consumption in order for them to confer the beneficial health effects. This review aims at summarizing the available literature on the impact of coffee processing steps on the content as well as sensory and functional characteristics of phytochemicals. The phytochemicals in coffee include, majorly: Chlorogenic acids, caffeine, diterpenes and trigonelline. Literature reveals that variation in coffee post-harvest handling techniques such as degree of roast, processing method, brew preparation method and parameters results into brew with varied sensory and functional properties. This could be majorly attributed to the variation in the phytochemicals content in the cup. Further research on how coffee phytochemicals are affected during post-harvest handling practices would unlock the health benefits of this popular beverage and immensely benefit the consumer.