The edaphoclimatic conditions may affect coffee quality (Coffea arabica L.). In the case of coffee, adequate fertilization results in increased production and may also affect the final biochemical composition and also cup quality. The sweetness is one of the desirable flavour in coffee gourmets, and the presence of certain compounds in green coffee can serve as standards for quality evaluation. The goal of this study was to evaluate the effects of different levels of NPK fertilization on the biochemical composition of coffee beans. The levels of certain biochemical compounds (caffeine, lipid, sucrose, trigonelline and chlorogenic acids) in coffee beans produced under different levels of fertilization, during three consecutive harvest periods (2007 up to 2009), were evaluated by spectroscopy near infrared (NIRS).