Event Overview: It’s All About Sensory


Event Date: 4 May 2019

Kopling would like to thank all attendees for their enthusiasm and participation in the inaugural conference titled, ‘It’s All About Sensory’.

Sensory skills are acquired from practice and experience, and learning the proper techniques to classify aroma and flavor is the ideal first step. During our event, we brought together experts to share their experiences and to highlight the application of sensory skills in the industry.

Coffee experts

Daniel Kwan, Bean Go (AST)
Sylvia, Expert Trainer (SCA)
Erwin, PT Santos Jaya Abadi (Q grader)

Farm Owners

Jisnu A. Adiwoso, PT Juang Jaya Abadi
Rosalina Theodora, Absolut Coffee
Rayhand Nasution, UD Sian Huta Mandailing Natal

Perspectives of coffee from the angle of production and processing actually gave us a deeper understanding of the impact it has on coffee.  

Coffee Enthusiasts

Mr. Yap Tjay Soen, Ex CFO of PT Bank Negara Indonesia
Mulia P. Nasution, Former Secretary-General of Ministry of Finance)
Robert Holthausen, Access World Warehousing, and Logistics

Our high profiled coffee lovers got to share some of their stories and contribution to coffee.


Lin Che Wei, CEO of PT IRAI

‘Kopling believes in bridging the knowledge gap between coffee retailers and producers’.

Our program began with the story of Mandheling and its unique history. Education has a very strong focus in this presentation by Mr. Lin Che Wei, ‘To save one man, teach him how to fish. To save thousands, educate a teacher.’ We believe updating the curriculum for vocational schools for coffee planting and farming will improve the lives and knowledge of thousands of farmers in Indonesia.

Following that, an activity about orthonasal and retronasal olfaction that reminded us how important our sense of smell is for tasting.

Participants were introduced to different aromas and flavors in coffee before we finally commenced with the cupping session.

Coffee cupping

Coffee cupping is a process used by the industry for checking the quality of a batch coffee based on a scoring system. The scores are categorized by aroma, mouthfeel, body, and acidity…etc. This information attained is noted in a document called a cupping sheet.

This process will allow us to train our sensory skills and we will be conducting monthly sessions. We believe sensory is a skill that is attained through practice and experience, not simply learned theoretically in a classroom. Kopling believes that by conducting monthly sessions, we can share knowledge between different participants of the value chain and bridge the gap between them.

Featured Coffee Types

  • Aceh Gayo (Wet hulled)
  • Bali Kintamani (full washed)
  • Argarpuro (Natural)  
  • Mandailing (Natural process)
  • Flores Bajawa (Honey process)
  • Ethiopia (Full Washed)

Cupping Photos

The cupping session was an eye-opener for many, during which our experts shared a rich discussion about the delicate flavor profiles of each type of coffee.


‘Together, everyone achieves more’ is a slogan that fits Kopling’s direction.

Sensory skills are acquired through practice and experience, not simply from a classroom. Conducting regular cupping with different stakeholders and enthusiasts is our way of encouraging the development of sensory skills and sharing of knowledge.

Our next event, ‘Uniquely Indonesia’, will be hosted on June 22. It features presentations from 3 unique individuals and 8 local coffee variety. Stay posted for the latest updates.

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