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Traditionally, the mature coffee leaves is mostly used as compost or cattle feed. The leaves have also been traditionally processed as herbal tea in which popular in West Sumatera as Kahwa tea. This current study aims to characterize the sensory profile of Robusta and Liberica coffee leaves tea using Rate All That Apply (RATA) method. Not only profiling, but optimizing the sensory attributes of the coffee leaves tea is also required. The sensory optimization was conducted by applying Just about Right (JAR) method. Both RATA and JAR evaluation were involving 110 consumer respondents. All coffee leaves tea was brewed by decoction technique ranging from 85 - 100oC. There are 7 out of 27 sensory attributes which were significantly affected by brewing temperature. These are sweet flavor, burnt flavor, earthy flavor, woody flavor, sweet and bitter taste, and astringent mouth-feel. Penalty analysis of JAR data shows that sweet taste, bitter taste and astringent mouth-feel of Robusta coffee leaves were optimum at 95 oC. Meanwhile Liberica coffee leaves tea was optimum at 85 oC for most attributes except woody flavor. To some extent, the changes of sweet, bitter taste and astringent mouth-feel attributes are correlated to caffeine and total phenolic compound.