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Kombucha is a fermented drink made from liquid tea. The fermentation is involving bacteria and yeast (SCOBY). The current study aims to investigate the possibility of coffee leaf tea as a raw material for kombucha and to determine the characteristics of coffee leaf kombucha at the optimum antioxidant activity level. This study uses RSM (Response Surface Method) by considering the length of fermentation between 0 and 21 days. The results of fermentation duration optimization showed that the fermentation time for 3 days resulted in optimum IC50 antioxidant activity. The results showed that withering treatment significantly affect the pH values, total sugar, total phenol, and IC50 of young coffee leaf kombucha. The sensory quality also shows that 5 out of 19 attributes, including brown color, sour taste, bitter taste, alcoholic aroma, sour aroma are also affected by the treatment (p-value<0.05). Regardless the chemical and sensory qualities, the kombucha was still significantly accepted (p-value<0.05) by the respondents.