Ngila Estate Kent AB

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Roast Details City+ (Light/Medium) | Tanzania

Roasterheinrich
Roaster Rating
Roaster TypeKaleido Serial
Roaster Size200 g
UploadedOct. 29, 2025, 4:41 p.m.
RoastedOct. 28, 2025, 4:17 p.m.
Charge140.2° C—:—
Dry End145.5° C7:11 m
1st Crack173.0° C11:27 m
1st Crack End——:—
2nd Crack——:—
Drop180.7° C13:14 m
Cool56.2° C30:36 m
Dry %54.3%7:11 m
Maillard %32.3%4:17 m
Dev %13.4%1:47 m
Weight200.0 g to 177.6 g11.2% Loss

Beans:

Ngila Estate Kent AB

Grown on the edge of Tanzania’s Ngorongoro Conservation Area, this washed Kent AB lot comes from Ngila Estate—a farm nestled between cloud forest and the wildlife corridors that cross northern Arusha. At 1,600 metres above sea level, cool temperatures and rich volcanic soils provide the foundation for bright, structured coffees like this one. Harvested in July and August 2024, the cherries were carefully hand-sorted, pulped, and washed on-site at Ngila, then fermented for 15 hours before being dried on raised beds for two weeks. Once fully dried, the lot was hulled and prepared for export at Rafiki Mill in Moshi. Ngila has a long history in Tanzanian coffee, first planted in the early 1900s and now run by Vera Stücker and a dedicated local team. The farm is Rainforest Alliance certified, and sustainability runs through everything they do—from tree planting and biochar use to water conservation and community investment.
Processing method Washed
Main flavour notes Green Grape | Honey | Black Tea
Varietal Kent
Harvest period '24
Altitude 1600 masl
Species Arabica
Region Arusha region, Tanzania

Roasting Notes:

The plan:
Incorporating Roast Coaching Group feedback on the previous roast
Warm-up:
Drum 100% (previously 80%), Airflow 25%
gas 100% until 140 C
gas off until 132 C
gas 60% until charge at 140 C

In batch:
Charge weight now 200g
Charge 140 C, gas 45%, airflow 25%
Gas 40%@145 C, airflow 50%
Gas 35%@165 C, airflow 60%
Mark FC at 173 C
Gas 30%@175 C, airflow 70%
Start timer @178
Gas 20%@12% DTR
Drop at 50s post timer start (expected 12% moisture loss)

In reality:
Didn't go too badly - thought I was going to stall, but it made it all the way. There are a few burnt beans - I suspect the higher batch weight needs a higher drum rotation. Now that I have a better baseline to work with, I might play around with development time. Proof will be in the tasting

Cupping Notes:

Brewed just after roasting as a soup shot. I still get a note I associate with underdevelopment, but it could be nitrgen which needs degassing. Through the cup the acidity is much brighter, almost malic/pear like. Cloves on the back palate. Hopefully it will maintain this as espresso and again after a bit of resting.
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