A medium roast coffee with a strong acidity and a medium body with an excellent dry flavour of berries, caramel and nut.
The Ngila Coffee Estate is situated in the Karatu District on the slopes of the Ngorongoro crater and surrounded by the Ngila Forest reserve. The Estate is around 100 hectares, containing some 150,000 coffee trees which produce around 120 tons of prime Arabica highland coffee every year.
It was started in the 20th century by a German family and later taken by British farmers after the 2nd world war, who in 1990 sold it to a German Family, Rudolf Meyer. Since then, the coffee area has expanded, irrigation technology and new processing equipment installed. Since more than 10 years Ngila coffee has found recognition as one of the finest washed Arabica coffees from Ngorongoro crater. The water of the Endoro stream, coming from Ngorongoro National Park is enhancing Ngila finest coffee.
All coffee on the farm is selectively handpicked and sorted to remove any damaged or under ripe cherries before pulping. Picking on the farm is incredibly stringent, and the harvest season at Ngila lasts nearly two months, with 3 to 4 passes being done for each tree.
After hand-sorting the coffee is delivered to flotation tanks, where any underweight or damaged cherries are again removed. After this, the coffee passes through a Penagos pulper which extracts some of the mucilage from the berries. The coffee is taken in buckets from the density-sorting channel to the drying tables where the parchment is then air dried for at least 7 days. The coffee is turned regularly and covered with netting during the heat of the day.
This Ngila Estate coffee is decaffeinated by Hamburg company, Coffein Compagnie using the supercritical CO2 method. Decaffeination using scCO2 takes advantage of the fact that carbon dioxide, when compressed, behaves partly like a gas and partly like a liquid, which combines selectively with the caffeine. The CO2 is pressurised to 5 bars, which is about 5 times normal air-pressure at sea-level.
Water is steamed onto the unroasted, Green coffee beans to open their pores and allow the pressurised CO2 to take in the caffeine before being converted back into a gas again, using an ‘evaporator’. The CO2 is recirculated a number of times, until all caffeine is stripped from the beans, a process that can take multiple days.
This supercritical CO2 method removes 99.9% of the caffeine in the bean, meeting EU regulations, whilst not removing any flavour notes or body from the Green bean. The caffeine removed can then be used in the food industry, for caffeinated or energy drinks or for pharmaceuticals (Paracetamol with added caffeine, for example)
Altitude: 1600 - 1800 masl Origin: Karatu District, Northern Highlands of Tanzania Traceability: Estate - Ngila Process: Washed, Sun Dried & CO2 Decaffeinated Harvest: November - January Roast: Medium Variety: Kent, Bourbon, N and K Varieties