Coffee cup quality is a fundamental aspect for its commercialization as it aggregates value to the product. allowing competitiveness and better market prices. The coffee chemical composition is one of the factors that determine the cup quality. Coffee flavor and aroma result from several components, among which are chlorogenic acids, diterpenoids and sugars. The purpose of this study was to find PCR-RFLP polymorphisms using primers based on EST sequences of genes putatively involved in coffee cup quality. For this,, a F2 population of an interspecific hybrid of Coffea arabica and C. canephora was used. The results revealed twelve polymorphic markers in the population. Among these markers, four were obtained due to the presence or the absence of amplicons. Eight polymorphic combinations were obtained by the cleavage of PCR product using four restriction enzymes (TaqI, BsuRI, RsaI e HhaI). With the validation of polymorphisms, these marks are being used for genetic mapping in this population to identify QTLs related to coffee bean components such as caffeine, chlorogenic acids, diterpenes and sugars.