Seasonality of coffee is a problem that has always been considered affecting its production process but never scientifically approached. In this thesis work, conducted in the Lavazza plant in Torino, the chemical variations of coffee over the months were studied, performing chemical and NIR spectral analyses in three different production steps: the green coffee beans from June to October, the roasted coffee from April to October and the finished product (capsules) from February to October. For the last two groups, it was decided to analyse both 100% arabica blends and blends with also the robusta coffee variety. Principal Component Analysis (PCA) was used to evaluate the spectra, acquired by two different Near-InfraRed (NIR) spectrometers: the Termofisher instrument was used to get both the spectra of the green coffee and the finished product, while the Buchi one was utilized to collect those of the roasted coffee.