Ngila Estate Kent AB
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Roast Details City (Light) | Tanzania
| Roaster | heinrich | |
| Roaster Rating | ||
| Roaster Type | Kaleido Serial | |
| Roaster Size | 200 g | |
| Uploaded | Oct. 14, 2025, 2:48 p.m. | |
| Roasted | Oct. 5, 2025, 5:47 p.m. | |
| Charge | 139.8° C | —:— |
| Dry End | 145.0° C | 4:29 m |
| 1st Crack | 178.2° C | 7:50 m |
| 1st Crack End | — | —:— |
| 2nd Crack | — | —:— |
| Drop | 180.2° C | 8:42 m |
| Cool | 91.0° C | 14:05 m |
| Dry % | 51.4% | 4:29 m |
| Maillard % | 38.5% | 3:21 m |
| Dev % | 10.1% | 0:53 m |
| Weight | 150.0 g to 132.1 g | 11.9% Loss |
Beans: 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: The plan:Incorporating Roast Coaching Group feedback on the previous roast Warm-up: Drum 100% (previously 80%), Airflow 25% gas 100% until 140 C gas off until 132 C gas 60% until charge at 140 C In batch: Charge 140 C, gas 60%, airflow 25% Gas 55%@145 C Gas 45%@155 C, airflow 50% Gas 35%@165 C, airflow 60% Gas 25%@175 C, airflow 70% Expected FC@178 DROP@50 seconds of development (expected 12% moisture loss) Post-roast notes: I was told to stick with the FC as 178 degrees C so I called it at that time, but based on what I heard on this roast, it could have been 176 degrees C I think there's an opportunity to go lower on the gas and higher on air earlier in the roast. Proposal for the next roast: Warm-up: Drum 100% (previously 80%), Airflow 25% gas 100% until 140 C gas off until 132 C gas 60% until charge at 140 C In batch: Charge 140 C, gas 60%, airflow 25% Gas 50%@145 C, airflow 40% Gas 45%@155 C, airflow 50% Gas 35%@165 C, airflow 60% Gas 25%@175 C, airflow 70% Expected FC@178 DROP@50 seconds of development (expected 12% moisture loss) PS: Not sure if there's an actual ROR crash to zero at the end, or if that's just the drop point |
Cupping Notes: Brewed as a soup shot - there's sweetness, lots of cocoa, not much acidity until the end; at which point I can say it's cherry tomato-ey acidity at best. After a week of resting, the acidity is a bit more tame the body is more tea-like, but there's still a bit of bitterness in the aftertaste |
