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Ngila - Tanzania
€14.90
Incl. VAT plus international shipping rates (free shipping available)
For approx. international shipping times see our shipping overview
Roast degree
- Filter Coffee: Our lightest roast. Maximum complexity, no roasted aromas. Ideal for all filter preparations.
- Light Espresso: Focus is on complexity & aroma. Lively acidity, little roasted aromas. Ideal for all espresso preparations.
- Dark Espresso: Focus is on balance & body. Low acidity, classic roast. Ideal for all espresso preparations.
Grind size
We are happy to ship our Specialty Coffee as whole beans. If you need the coffee ground, please select the appropriate grind (filter, Aeropress, French Press, portafilter, stovetop pot). If your desired grind is not displayed, please write us a comment.
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- Flavor: Red gooseberry, rooibos (filter); strawberry, apricot, yogurt (espresso)
- Process: Washed
- Variety: SL28
- Origin: Ngorongoro Crater Area, Northern Highlands, Tanzania
- Importer: InterAmerican
Harvest: 07.24-11.24
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This coffee is an SL28 from northern Tanzania, impressing with its clarity and structure. Red gooseberry and rooibos dominate the filter, while the espresso reveals notes of strawberry, apricot, and a hint of yogurt. The washed process clearly reveals the typical characteristics of the variety: a delicate sweetness, a creamy body, and an elegant finish.
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The Ngila Estate is located on the rim of the Ngorongoro Crater in the Tanzanian highlands, surrounded by rainforest and protected wilderness. Since the 1990s, the farm has been managed by Vera Stücker, together with an experienced local team. They focus on transparency, innovation, and sustainable agriculture. SL28 plots are processed separately, with a particular focus on quality. In addition to this SL28, the team also cultivates other varieties, namely Kent, Blue Mountain, Bourbon Compact, Batian, Pacamara, and Geisha. This commitment is evident in every cup: origin, craftsmanship, and processing are precisely intertwined here.
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Sustainability
Our coffees are traceable back to the farm. We work with importers who share our values and focus on responsible cultivation and fair partnerships – with regard to environmental, social, and economic aspects.
Seasonality
We always buy our coffee seasonally. Our range changes several times a month to always roast the freshest beans. We want each coffee to highlight the specificity of its terroir.
Craft
Roasting is a craft and that's how we practice it. Our roasting team around the German Roastmaster of 2018, Kilian Seger, invests a lot of time in profile development and quality control.
OUR ROAST STYLES
