Today, the identification, authentication and classification of coffee become very relevant issues because coffee variety is a key factor in coffee trade and consumption. The quality, safety and authenticity of coffee and coffee products are investigated by different analytical methods that could be classified as targeted and untargeted ones. Regarding the latter, fluorescence spectroscopy is an emerging technique that is today used more and more for the determination of the quality of coffee and coffee products. This chapter present the potential use of fluorescence spectroscopy for the: (i) determination of the geographic origin of coffee; and (ii) detection of adulteration of coffee and coffee products. The link between fluorescence data sets and chemical parameters is denoted following the application of chemometric tools.