ABSTRACT Multiple factor analysis was used to examine organoleptic coffee assessments such as aroma, aftertaste, flavor, acidity, balance, body, uniformity, sweetness, clean cup, and other organoleptic-related properties used in Coffee Quality Assessment. The Sensory analysis was performed using missing values (NA) scenarios with 5%, 10%, 20%, and 30% of NA. The results suggest that RI-MFA is robust to NA presence of and appears to be appropriate when sensory data are present. Simulation scenarios deleting or replacing values from real-world datasets could be a good strategy; different domains, samples, types of variables, and distributions could prove much closer to reality.