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There are two basic coffee post-harvest processing applied by coffee farmers and industries in the world, namely dry (or natural) processing and wet (or wash) method. As the simplest method of coffee processing, natural method has been much appreciated as the eco-friendly coffee processing method due to its benefit of reducing the use of water resources. The “natural coffee” produced also exhibit specific sensory characters. However, the sensory profile of coffee could be influenced by many other factors including the different brewing method applied. The objective of this research was to study the effect of different manual brewing methods i.e. Indonesian “tubruk” method, Vietnam drip, cold brew, and aero press to the flavour profile of two Indonesian Robusta “natural coffees” origin i.e. Robusta Gayo and Robusta Kerinci. Evaluation was performed on 33 sensory attributes including the separation of rating between dry aroma and wet aroma using Sensory Descriptive Analysis method employing 10 trained student panelists. Data analysis was performed using Minitab 17 and the Unscrambler® X MVA software. The result showed as many as 21 attributes were rated by the panelist while 12 attributes were not rated showing that coffee flavor evaluation remains challenging. Different manual brewing methods was found to have significant impact on 17 sensory attributes, while different Indonesian coffee origin s were rated to have no significant difference only on burnt flavor and body.