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 26, 2025, 2:44 p.m. | |
| Roasted | July 26, 2025, 6:46 p.m. | |
| Charge | 218.9° C | —:— |
| Dry End | 152.2° C | 4:11 m |
| 1st Crack | 185.5° C | 8:56 m |
| 1st Crack End | — | —:— |
| 2nd Crack | — | —:— |
| Drop | 192.2° C | 11:54 m |
| Cool | 107.0° C | 15:33 m |
| Dry % | 35.1% | 4:11 m |
| Maillard % | 39.9% | 4:45 m |
| Dev % | 25.0% | 2:59 m |
| Weight | 150.1 g to 127.9 g | 14.8% 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: Going back to an older profile to try to reduce the smokey notes by increasing airflowThe plan: - Take it to 220, Drum 80, Air 40 for 5 minutes - Off burner - Drop beans, lower SV to 200 - Soak for a minute, heat 50 - At dry end, air 60, heat 40 - One minute before FC, drop heat to 30 - At FC drop heat to 20 - At 12%, drop heat to 15 - At 16%, drop heat to 10 - At 20% burner off - DROP @25% Post-roast I'm wondering if the step down in burner to 30 should also have been accompanied by an increase in airflow to prevent the flick that happens there. |
Cupping Notes: Still tastes quite smoky which is surprising considering that the airflow was much higher than previous roasts, and that the moisture loss is lower. It should be noted that the last time I had high airflow I stopped the roast at 20% dev . Maybe I should consider that as well next time. |