This paper gives some preliminary results from determinations of the effect of N, P and K fertilization on the chemical composition of soil and coffee berries, as well in the quality of the beverage there of. The main findings are as follows: a) The use of P arid K caused an increase in the level of the respective element in the soil; no similar effect of N fertilisation was ascertained. b) N content in the bean tuas raised by that of K; P increased N content in the pulp. The application of P failed to raise its level in the fruit; the use of N, however decreased P % in the pulp. The use of KCl increased the level of K in the fruit. c) Fruits collected in treatments where P was omitted gave significantly lower quality beverage. A positive correlation was found between P content in the soil and quality of the beverage; the meaning - if any - of such correlation cannot be evaluated at present.