In order to understand the C, N and P eco-chemometric characteristics of different tree age groups, the coffee from the Manxieba Xiaoaozi Nanpingzhen a Coffee Estate in Pu'er Simao District was studied in four tree age groups: 1 a, 7 a, 10 a and 20 a, the C, N, and P levels in coffee leaves and soil were determined, as well as the chemometric ratio between them. The N and P content of coffee leaves was proportional to the age of the tree, gradually increasing with the age of the tree, inversely proportional to the C content, gradually decreasing with the age of the tree. The differences in N and P content of coffee reached significant levels (P<0.05), and the chemometric ratios C∶N and C∶P decreased with tree age, among which C∶P was significantly different in different tree ages (P<0.01). Leaf N∶P threshold analysis found that the leaf N∶P ratio was less than 14 in all four tree age segments, indicating that the growth of coffee was mainly limited by N elements. There was significant variability (P<0.05) in SOC content between tree age groups, with 7 a coffee having the highest C, N and P content. The mean values of C, N and P content were slightly higher for 0-10 cm soils than for 10-30 cm soils and 9.79 for 0-10 cm soils than 6.87 for 10-30 cm soils. The range of C∶P variation for coffee was 11.51-46.80 for 0-10 cm soils and 4.53-20.82 for 10-30 cm soils, with large inter-soil variations. The range of N∶P variation was 1.00-5.12 and 0.81-2.08 for different soil layers, respectively. The correlation showed that N∶P and P elements were significantly correlated and P element was the main cause of C∶N variation. From the correlation analysis, coffee leaf C was significantly negatively correlated with N, P (P<0.05), leaf N was extremely significantly positively correlated with C∶N, C∶P (P<0.01) and leaf P was extremely significantly negatively correlated with C∶P (P<0.01). The SOC and TN of different soil layers were positively correlated (P<0.05), and the C, N, and P of the blade were not correlated with the TOC, TN, and TP of the soil, and the ratio of measurements was rarely correlated. It can be seen from the above that the SOC, TN and TP of coffee soil were relatively low, the soil was mainly limited by N nutrients. In addition, the absorption of N and P by coffee leaves had a synergistic effect, and there was a broad quantitative coupling relationship between coffee leaves and soil elements.