Tanzania 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. 2, 2025, 6:20 p.m. | |
| Charge | 140.0° C | —:— |
| Dry End | 146.8° C | 5:06 m |
| 1st Crack | 180.0° C | 8:47 m |
| 1st Crack End | — | —:— |
| 2nd Crack | — | —:— |
| Drop | 180.3° C | 10:21 m |
| Cool | 81.5° C | 18:29 m |
| Dry % | 49.3% | 5:06 m |
| Maillard % | 35.5% | 3:41 m |
| Dev % | 15.2% | 1:35 m |
| Weight | 150.1 g to 133.3 g | 11.2% 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: Tha plan:Going to try to mimic my previous roast profile for a Natural for this washed Drum 70% Preheat 140, gas off, let temp drop to 132, gas back on 60 Charge 140 C gas 60, airflow 25 SV = 200 Gas 50@Dry End , airflow 40 Gas same@ 164 but airflow 60 Gas 40 @166 Gas 30@170 Gas 20@175 Gas 15@12% DTR Post roast notes: Probably the last change to 20 was too much - should have kept it at 30 till FC, maybe set to 20 @FC, then 15@12%DTR. Low moisture loss also implies lack of development. Chaff is still on most of the beans. Not looking promising. |