Session Brew, Tanzania

£11.00

Red Berry · Grape · Lemon

A truly “sessionable” coffee has high standards to live up to — and the Ngila Estate delivers. Perched on the edge of the awe-inspiring Ngorongoro Crater in Tanzania, this coffee is grown at 1,500–1,600 metres above sea level across 100 hectares of estate farmland, tended by 150,000 coffee trees producing around 120 tons of coffee annually.

The Ngila Estate has been in operation since 1920 and is today owned by Vera Stücker, whose commitment to quality is evident in every step of the process. Cherries are hand-picked at peak ripeness, wet-processed through fermentation tanks, and sun-dried — a meticulous approach that produces the bright, clean, fruit-forward cup that makes this coffee so dangerously drinkable.

The Kent AA cultivar shines here: expect a harmonious balance of brightness, body, and syrupy sweetness, with red berry, grape, and lemon dancing through every sip. Equally at home as an espresso or a filter, it’s the coffee you’ll keep coming back to.

Espresso recipe: 20g dose · 40g yield · 30 seconds
Filter recipe: 15g · 250g water · 94°C · 2:50 brew time

Origin: Ngorongoro Crater, Tanzania · Producer: Ngila Estate · Process: Washed · Altitude: 1,500–1,600 MASL · Cultivar: Kent AA ·

Grind

I'd like my coffee roasted for:

Weight

1/4

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Ngila Estate Ltd is a Tanzanian coffee producer situated on the slopes of the Ngorongoro Crater in northern Tanzania.

Founded in 1920 and incorporated in 1961, Ngila Estate consists of 100 hectares of coffee trees cultivated with environmentally sustainable practices.

Ngila has a strong commitment to producing high-quality coffee production, as well as contributing to the local community. It is located at an elevation of 1,500–1,600 meters above sea level, near the Ngorongoro Conservation Area, and is owned by Vera Stücker.

Ngila Estate grows a range of Arabica coffee varieties, including Typica, Bourbon, SL28, Pacamara, Geisha, Batian, and Kent. The Glenmalure section of the estate is dedicated to specialty coffee, while more commercial-grade coffee is grown elsewhere on the farm. Ngila’s coffee consistently scores above 84.5 on the specialty coffee grading scale, meeting the standards of premium markets worldwide.

The estate spans 100 hectares and maintains approximately 150,000 coffee trees, yielding an average of 120 tons of coffee annually.

Traditional and sustainable practices are employed at every step of coffee production. Hand-picking ensures the careful selection of ripe coffee cherries, while washing and fermentation processes, combined with sun-drying on raised beds, optimise the coffee’s quality and flavour. Processing innovations, such as water-efficient pulping equipment, further support Ngila’s commitment to environmental responsibility.

Ngila estate operates a dedicated washing station with pulping, fermentation, and drying facilities, including African raised drying beds. There is also a small huller with a capacity of 250 kg per hour for specialised processing. Coffee beans are processed without mechanical dryers, using sun-drying techniques to preserve their natural flavours.

Origin: Tanzania

Area: Ngorongoro Crater

Producer: N'gila Estate

Cultivar: Kent AA

Process: Washed

Altitude: 1500-1600 MASL

We are brewing this two ways at our shop in Devon.

Espresso

20g Dose

40g Yield

30s Brew Time

A really classic profile brings out exceptional balance here.