Ngila Estate Kent AB

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Roast Details City+ (Light/Medium) | Tanzania

Roaster	heinrich
Roaster Rating
Roaster Type	Kaleido Serial
Roaster Size	200 g
Uploaded	July 5, 2025, 6:14 p.m.
Roasted	July 5, 2025, 10:14 p.m.
Charge	198.5° C	—:—
Dry End	156.8° C	4:44 m
1st Crack	187.0° C	8:38 m
1st Crack End	—	—:—
2nd Crack	—	—:—
Drop	194.5° C	11:30 m
Cool	138.5° C	14:05 m
Dry %	41.1%	4:44 m
Maillard %	33.9%	3:54 m
Dev %	25.0%	2:53 m
Weight	200.0 g to 170.9 g	14.5% 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: Another AI Assisted Roast: The plan: - Preheat with gas 50, air 30, drum 80 to 197 (I'll do 195 if artisan doesn't allow non-multiples of 5) for 5 minutes - On charge, gas 65%, air 40%, beans in - At TP, gas 55%, air 35%, change SV to 210 - At Dry End, gas 45%, air 30%, drum 70 - At FC, gas 35%, air 40% - At 8% DTR, gas 25% - At 12%, gas 20% - At 16%, gas 15%, air 50% - At 20%, gas 10% - At 25%, drop Based on the roast profile, I think the air 40% near FC could have waited until 10-12% DTR
Cupping Notes: As an aeropress, there's a cola sweetness, but I'm missing the winey acidity from the previous roast. Let's see how it goes as espresso.