Brewing GuidesMaster specialty coffee at home. Learn V60, French Press, Espresso, and modern brewing techniques for cleaner flavor, better extraction, and café-quality results.
Master specialty coffee at home. Learn V60, French Press, Espresso, and modern brewing techniques for cleaner flavor, better extraction, and café-quality results.
Roasting InsightGo deeper into roast profiles, development curves, and flavor chemistry. Discover how Coffest creates consistent, data-driven artisan roasting shaped by Sumatra’s terroir.
Explore the legendary lands of Gayo, Lintong, Mandheling, Kerinci, and more. Learn how Sumatra’s highlands and processing methods shape bold, complex flavors.
Stories behind our farmers, roasting craft, sustainability efforts, and partnerships. Get industry updates and insights from Coffest’s journey to make Sumatra coffee global.
Experience a rare sensory revelation with our Pagur Sarsaparila Single Origin. Sourced from the remote village of Pagur in Mandailing Natal, North Sumatra, this Arabica coffee is a standout for its incredibly unique and nostalgic flavor profile. Unlike the typical earthy Sumatra profile, the combination of the Fullwash process and the Sigararutang & Ateng varietals brings out a refreshing botanical clarity.
Masterfully roasted to a Medium Dark profile, these beans are specifically optimized for Espresso. With a high sweetness level (4/5) and a vibrant acidity, Pagur Sarsaparila creates a complex shot that balances sweet root-like aromatics with deep chocolatey undertones.
Product Specifications:
Series: Single Origin Series
Origin: Pagur, Mandailing Natal, North Sumatra - Indonesia
Varietal: Sigararutang, Ateng
Process: Fullwash
Roast Profile: Medium Dark Roast (Optimized for Espresso)
Taste Notes: Distinct Sarsaparila, Fresh Herbs, and Rich Chocolate
Characteristics: Sweetness (4/5), Acidity (3/5), Body (2/5)
Brewing Mastery:
Brewing Guide: For the most vibrant results, brew with water at 90 – 95 °C.
Resting Time: We recommend letting the beans rest for 7 – 14 days after the roasting date to allow the flavor profile to fully mature.
