Tanzania Ngila Estate Kent AB
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Roast Details City+ (Light/Medium) | Tanzania
Roast Details
Roaster Rating
Roaster Type
Kaleido Serial
Kaleido Serial
Roaster Size
200 g
200 g
Uploaded
Aug. 9, 2025, 12:50 p.m.
Aug. 9, 2025, 12:50 p.m.
Roasted
Aug. 2, 2025, 6:20 p.m.
Aug. 2, 2025, 6:20 p.m.
Milestones
Charge
140.0° C —:—
140.0° C —:—
Dry End
146.8° C 5:06 m
146.8° C 5:06 m
1st Crack
180.0° C 8:47 m
180.0° C 8:47 m
1st Crack End
— —:—
— —:—
2nd Crack
— —:—
— —:—
Drop
180.3° C 10:21 m
180.3° C 10:21 m
Cool
81.5° C 18:29 m
81.5° C 18:29 m
Phases
Dry
49.3% 5:06 m
49.3% 5:06 m
Maillard
35.5% 3:41 m
35.5% 3:41 m
Development
15.2% 1:35 m
15.2% 1:35 m
Weight
150.1 g to 133.3 g 11.2% Loss
150.1 g to 133.3 g 11.2% Loss
Beans
Ngila Estate Kent AB
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
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.
