Description
A lovely and super fresh Tanzanian arrival!
Estate coffee are rare in Tanzania, almost everything is aggregate production centered around dry mills, similar to Ethiopian and Kenyan coffees. Ideally though, estate (single farm) driven coffees are much more traceable and usually end up better for the farmers and pickers.
Ngila Estate is a 250-hectare farm that is planted with 150,000 coffee trees on 100 hectares of land. The farm has been RFA and Utz certified for a decade, and the owners use traditional methods to fertilize as well as to control pests and diseases, especially focusing on biodiversity.
Coffees are picked and depulped the same day, then fermented underwater for 12 hours. The coffee is washed once to remove any mucilage, and then dried on raised beds for 12 days.
Tasting Notes:
Silky smooth, clean as can be with awesome depth of flavor. A bit higher acidity at the lighter roasts but comes off very balanced in the cup tones. Citric lemony brightness with a little hint of soft fruit notes balancing with a complex chocolaty undertone with just the right amount of classic herbal African spice. Light roasts although tasty and clean, are much more extreme with the acidity and herbal spice notes. A strong medium roasts mellows greatly into a more chocolaty profile with still identifiable jazzy notes. Dark roasts turn much more traditional with some smoky bakers chocolate tones.
Roasting Notes:
We like this coffee best at a medium roast. Great balance, not to extreme in any of its tones and a cup everyone will love. Lighter or darker will be good to experiment with but will depend on personal taste preference. Be in for a tasty treat. Try extending the roast at the light to medium roast points to build a little more body and undertones.
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