The present experimental work reports the results of the determination of soluble solids and beverage quality in coffee samples received from the Brazilian Coffee Institute. The samples originated from different coffee zones and were collected in the Brazilian export ports warehouses. Specific methods developed at the Instituto Agronômico were applied in both determinations. The data were statistically analysed and showed highly significant results. The highest percentage in soluble solids referred to o coffee sample from the south region of the state of Minos Gerais. The best beverage was obtained from a pulped coffee sample prepared in the sa-called "Zona da Mata" of the state of Minos Gerois, which was statistically different from the others ot the 5% level. The beverages of low quality corresponded to a Rio coffee flavor sample from the so-colled "Zona da Mata" and another one with "slightly Rio flavor" from the west of the state of Minas Gerais. No relation was found between beverage quality and soluble solids percentage in the different coffee samples.