Ngila Estate Kent AB
Roast Details City+ (Light/Medium) | Tanzania
| Roaster | heinrich | |
| Roaster Rating | ||
| Roaster Type | Kaleido Serial | |
| Roaster Size | 200 g | |
| Uploaded | Aug. 9, 2025, 12:50 p.m. | |
| Roasted | Aug. 9, 2025, 3:22 p.m. | |
| Charge | 138.2° C | —:— |
| Dry End | 149.5° C | 5:12 m |
| 1st Crack | 179.2° C | 7:50 m |
| 1st Crack End | — | —:— |
| 2nd Crack | — | —:— |
| Drop | 186.0° C | 9:17 m |
| Cool | 64.0° C | 16:56 m |
| Dry % | 56.1% | 5:12 m |
| Maillard % | 28.3% | 2:38 m |
| Dev % | 15.6% | 1:27 m |
| Weight | 150.1 g to 130.4 g | 13.1% Loss |
Beans: Ngila Estate Kent AB86.0Cup ScoreGrown 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 Species Arabica Region Arusha region, Tanzania |
Roasting Notes: Gonna try the Daniel roast again, maybe with a higher drum speedDrum 80% Charge 140 C gas 100, airflow 25 Drop to 132, gas 60 air flow 25 Gas 55@Dry End , airflow 40 Gas same@ 164 but airflow 60 Gas 50 @166 Gas 45@170 Gas 40@175 Gas 30 @FC Gas 15@12% DTR DROP @ 15% DTR Probably didn't need the gas adjustment @FC but looks ok otherwise. Might try dropping the gas after DE by another 5, so gas 50 @DE, then 45@160, 40@170, 35@180, then leave there through development till 12% DTR, set to 20 |
Cupping Notes: Tried as espresso and aeropress - not much acidity as espresso, though that could be a bad dial-in. As aeropress, it doesn't taste different to previous roasts - it tastes like a sweet ceylon tea. Some hints of raisins, dates, figs and tamarind, but no grape acidity |