Ngila Estate Kent AB
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Roast Details City (Light) — Tanzania
| Roaster | heinrich | |
| Roaster Rating | ||
| Roaster Type | Kaleido Serial | |
| Roaster Size | 200 g | |
| Uploaded | June 23, 2025, 3:19 a.m. | |
| Roasted | June 22, 2025, 7:38 p.m. | |
| Charge | 209.7° C | —:— |
| Dry End | 153.2° C | 4:06 m |
| 1st Crack | 183.2° C | 6:56 m |
| 1st Crack End | — | —:— |
| 2nd Crack | — | —:— |
| Drop | 187.1° C | 9:17 m |
| Cool | 90.0° C | 12:36 m |
| Dry % | 44.2% | 4:06 m |
| Maillard % | 30.5% | 2:50 m |
| Dev % | 25.3% | 2:21 m |
| Weight | 150.0 g to 126.2 g | 15.9% Loss |
Beans: Ngila Estate Kent ABGrown 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: Plan:Heat 100, Air 25, Drum 80 Charge 210 Heat 20 Beans in Soak for one minute Heat 60, Air 25? Heat 50 @ Dry End (151) Heat 40 @ Dry End +10 (161) Heat 30 @ Dry End +20 (171) Heat 20 @FC Heat 15 @12% DTR Heat 10 @14% DTR Heat 5 @16% DTR Heat OFF @18% DTR DROP @25% DTR This came off the back of a failed roast - it's possible this profile might not work next time as the machine was already heated. The roast moved quite fast through development, so I was a bit behind with some of the changes. ROR dipped quite strongly around the 7 min/181 mark? Maybe we would have been better leaving the burner at 40 going into FC, dropping at 30 on FC, then 20@12%, then drop by burner by 5 at every 2% increase Maybe next time, I should refine as: Heat 100, Air 25, Drum 80 Charge 210 Heat 20 Beans in Soak for one minute Heat 60, Air 25 Heat 50 @ Dry End (153) Heat 40 @ Dry End +10 (163) Heat 30 @FC Heat 20 @12% DTR Heat 15 @14% DTR Heat 10 @16% DTR Heat 5 @18% DTR Heat OFF @20% DTR DROP @25% DTR Need to think about increasing air sometime in the roast? Maybe do the flame test at 173C? |