If you are looking for something to liven up your hopper, Ngila Espresso is here for you. We decided to roast this coffee specifically for espresso because it was too much of a compromise to extract our filter roast, without going to extremes. If you like juicy, complex espresso that can do all sorts of things in milk up to 9oz, this might be your bag.
Farm: Ngila Estate.
Area: Arusha Northern Tanzania
Process: Fully washed (and shade-grown)
Altitude: 1560-1640 Meters above sea level
Roast: Dark Filter/ Juicy Espresso
In the cup: This is super juicy as espresso and where it shines…as every coffee roasted for espresso should. Accentuated citrus and bright fruit. In milk-based drinks, there’s great fruit cutting through in a 6oz and as you increase to 8-9oz it becomes biscuity-shortbread.
Espresso recipe: 16-17g of coffee into 34-36g of espresso, extracted in 25 secs ish around 93/4C as a rough guide. Always taste it as you are dialing in, you might find something new that you like.
The Ngila Estate is based on the slops of the Ngorongoro crater and they have been growing coffee for over 100 years. Ngila has a set-aside 80 hectares of preserved rain forest that reaches 1800 meters above sea level. Ngila is certified by the Rainforest Alliance and uses natural insecticides, like Neem extract, and mineral fertilisers.
Glanmalure is the name of a specific area of Ngila and this is a well-developed lot from the main crop that is representative of the farm. Ngila determine the trees that they are going to pick using a Brix meter, picking is selective and sorting is very intensive.