Issue link: https://read.dmtmag.com/i/1495917
24 STiR coffee and tea | 2023 Issue 2 (April / May) Introducing Roda Rasa Kopi Indonesia Launched in 2019, Roda Rasa Kopi Indonesia (Indonesian Coffee Flavor Wheel) is Indonesia's first coffee flavor wheel comprising lo- cal references, written in the national language. By focusing on local palates and locally grown produce, we put the familiar on the table. With Roda Rasa Kopi Indonesia, which is based on SCA's wheel, we created a bridge for Indonesian coffee enthusiasts wishing to understand and participate in global coffee conversations, while celebrating the nation's produce and home- grown coffee culture. What we did to create Roda Rasa Kopi Indonesia wasn't too sci- entific. But for a coffee professional wanting to become a Q Grader, internationally promote their coffee's Origin, or include local refer- ences as tasting notes on the bag simply because it makes sense, knowing that pomegranate is similar to terong belanda (tamarillo) is a big deal. The process of identifying flavors in coffee becomes more stimulating when cuppers can relate flavors to their personal lives. What type of berries grow where you live? What does locally produced chocolate taste like? How about local nuts? What's your version of sweet? What's your local sugar made from? What's your definition of sour? A coffee flavor wheel comprising a country's agricultural pro- duce, written in the country's national language, is the strongest tool for distinguishing tastes. Understanding complex flavors in coffee will naturally follow. We all need assistance to activate our imagination when de- scribing flavors. Coffee cupping is the practice of analyzing the fla- vors and aromas of brewed coffee. It's not just an activity; for coffee © I Wayan Ardy Andika © Anggara Mahendra Barista I Wayan Alit Subagia, head trainer at Seniman Coffee Studio in Obud, loves roasting with simple tools. Learners match coffee aromas and flavors to ones they already know.