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 | Oct. 22, 2025, 6:52 a.m. | |
| Roasted | Oct. 14, 2025, 9:16 p.m. | |
| Charge | 138.5° C | —:— |
| Dry End | 146.0° C | 5:11 m |
| 1st Crack | 178.2° C | 8:36 m |
| 1st Crack End | — | —:— |
| 2nd Crack | — | —:— |
| Drop | 181.2° C | 9:27 m |
| Cool | 58.9° C | 16:47 m |
| Dry % | 54.8% | 5:11 m |
| Maillard % | 36.2% | 3:26 m |
| Dev % | 9.0% | 0:51 m |
| Weight | 150.1 g to 132.0 g | 12.1% Loss |
Beans: Ngila Estate Kent ABGrown 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%, Airflow 25% gas 100% until 140 C gas off until 132 C gas60% until charge at 140 C In batch: Charge 140 C, gas 50%, airflow 25% Gas 45%@145 C, airflow 50% Gas 35%@170 C, airflow 60% Gas 30%@175 C, airflow 70% Expected FC@178 Gas 20@12% DTR In actuality, was not able to get past 9% development time as dropping later would have resulted in higher moisture loss Gas 10@14% DTR gas 0@16%DTR DROP@50 seconds of development (expected 12% moisture loss) |
Cupping Notes: One week of resting and I would say:On filter: Clean, notes of sweet lime acidity, though muted As espresso: Notes of lime, caramel and some stone fruit on the nose. On the back palate, there are hints of (underdeveloped) woody notes. Overall not bad. |
