Caffeic acid is a phenolic compound (strong and active antioxidant) synthesized by all plant species and found in foods such as coffee, wine, tea and others. Caffeic acid (3,4-dihydroxycinnamic acid) is a hydroxycinnamic acid, belonging to the family of phenolic acids, with a 3,4-dihydroxylated aromatic ring structure linked to a carboxylic acid by a transethylene wire [1]. Figure 1. Chemical structure of caffeic acid The purpose of this work was to perform adsorption experiments of caffeic acid from water solutions on activated carbons of different origin: AC-C obtained from apricot stones (Republic of Moldova) and Granucol FA commercial activated carbon (Germany). All the adsorption experiments were performed at the temperature of 293K because caffeic acid is not stable at high temperatures. The adsorption kinetics were studied at different initial concentrations (1, 3, 4.5 mM), at a solid/liquid ratio of 1/1000. The equilibrium of adsorption was established in about 150 minutes. The adsorption capacity of caffeic acid on the studied activated carbons was determined from the adsorption isotherms, being of 1.25 mmol/g and 2.0 mmol/g for Granucol FA and AC-C, respectively. The experimental data were described by the following kinetic models: pseudo-first order, pseudosecond order, intraparticle diffusion (Weber-Morris model) and the theoretical isotherm models of Langmuir, Freundlich, Temkin-Pyzhev and Dubinin-Radushkevich. The caffeic acid adsorption on both activated carbons is very well described by the pseudo-second order kinetic model and by the Langmuir theoretical model. The applicability of these models suggests that the adsorption of caffeic acid on the studied activated carbons is based on chemisorption.