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 19, 2025, 5:06 p.m. | |
| Roasted | July 19, 2025, 8:23 p.m. | |
| Charge | 229.8° C | —:— |
| Dry End | 148.5° C | 5:05 m |
| 1st Crack | 183.2° C | 8:47 m |
| 1st Crack End | — | —:— |
| 2nd Crack | — | —:— |
| Drop | 193.9° C | 11:42 m |
| Cool | 103.5° C | 16:27 m |
| Dry % | 43.4% | 5:05 m |
| Maillard % | 31.6% | 3:42 m |
| Dev % | 25.0% | 2:56 m |
| Weight | 200.0 g to 169.0 g | 15.5% Loss |
Beans: Ngila Estate Kent AB86.0Cup Score 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 Altitude1600 masl SpeciesArabica Region Arusha region, Tanzania |
Roasting Notes: Re-trying this roast with the tweaks I noted before: https://www.roastetta.com/roasts/ngila-estate-kent-ab/Plan: Preheat: Drum 80, Air 25, Burner (Manual) 100, SV=230 Pre-charge @BT = 230: Burner off, beans in Post-charge: SV= 200, Burner 60 (No change to drum or air) At dry end: Burner 50 (No change to drum or air) 1 minute to FC: Burner 40, Air 30 @ 12% development: Burner 20 (No change to drum or air) @ 20% development: Burner off @ 25% development: Drop What I actually did: Preheat: Drum 80, Air 25, Burner (Manual) 100, SV=230 Pre-charge @BT = 230: Burner off, beans in Post-charge: Soak until TP Post soak/TP: Burner 60 (No change to drum or air) At dry end: Burner 50 (No change to drum or air) 1 minute to FC: Burner 40, Air 30 @ 12% development: Burner 20 (No change to drum or air) @ 18% development: Burner off @ 25% development: Drop |