<p>This study presents an innovative ontological framework for systematically assessing flavour intensity in Indonesian coffee by integrating subjective sensory perception with a structured and standardised representation. We analysed the flavour, aroma, texture, and body characteristics of various Indonesian coffee varieties, including Gunung Halu, Papandayan, Sadarehe, Bandarat, Bali Belantih, Gayo, Pengalengan, Ciseureuh, and Yahukimo. The framework enables clearer characterisation and differentiation of sensory profiles using standard evaluation scales and comparative analysis, while preserving flavour complexity. The framework was evaluated using a 14-item Likert-scale questionnaire administered to coffee experts (<i>N</i> = 7). The instrument demonstrated good internal consistency (Cronbach’s α = 0.83), with item mean scores in the high-agreement range (4.4–4.9 on a 1–5 scale). These findings indicate that the intensity definitions are clear, the attributes are relevant, and the framework is easy to apply. The proposed ontology provides a scalable foundation for consistent sensory documentation, facilitating professional cupping, traceability, and decision-making. This study contributes to coffee science by offering a systematic and reproducible approach to flavour intensity assessment in both research and industrial contexts.</p>