Ngila Estate Kent AB
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Roast Details Full City (Medium) | Tanzania
| Roaster | heinrich | |
| Roaster Rating | ||
| Roaster Type | Kaleido Serial | |
| Roaster Size | 200 g | |
| Uploaded | July 19, 2025, 5:07 p.m. | |
| Roasted | July 19, 2025, 8:55 p.m. | |
| Charge | 199.0° C | —:— |
| Dry End | 148.5° C | 4:05 m |
| 1st Crack | 183.2° C | 8:32 m |
| 1st Crack End | — | —:— |
| 2nd Crack | — | —:— |
| Drop | 190.5° C | 10:44 m |
| Cool | 118.5° C | 16:05 m |
| Dry % | 38.0% | 4:05 m |
| Maillard % | 41.5% | 4:27 m |
| Dev % | 20.5% | 2:12 m |
| Weight | 200.0 g to 167.0 g | 16.5% 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: Update of the AI assist roast here: https://www.roastetta.com/roasts/ngila-estate-kent-ab-3/Reckon if I don't develop as far, it might be drinkable? Let's try The plan: 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% At 8% DTR, gas 25% At 10% DTR, air 40% At 12%, gas 20% At 16%, gas 15%, air 50% At 20%, gas 10% What actually happened: 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% At 8% DTR, gas 25% At 10% DTR, air 40% At 12%, gas 20% At 16%, gas 15%, air 50% At 18%, gas 10% At 20% DROP 16.5% moisture loss - based on Rao's rough formula, if I''m shooting for 15%, I need to drop about 40s sooner (roughly 1:30 minutes of dev, 18% DTR roughly. |