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Ngila

Ngila

From a farm with a century of coffee heritage, nourished by the nearby Ngila River: red fruit with a complex, juicy character.

£18.50
£18.50
Sale Sold out
Volume

Character

We taste strawberry and red grape.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

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Producing since the 1920s

This coffee comes from Ngila Estate in northern Tanzania, a farm that has been producing coffee since the 1920s and is now run by the Meyer family.

The estate sits on the edge of the cloud forest surrounding the Ngorongoro Crater, where coffee grows alongside protected wildlife and native forest.

The Producer

The lot is made up of the Kent variety and was grown in the Glenmalure section of the farm, an area dedicated to producing specialty coffee.

For this red honey process, freshly harvested cherries are first floated to remove defects. They are then placed in wooden boxes to ferment for three to four days.

After fermentation, the cherries are pulped with a small amount of water, leaving some mucilage on the seed. The coffee is then dried slowly on raised beds, allowing sweetness and texture to develop as it dries.

  • Production Data

    Produced by Ngila Estate
    Region - Karatu, Tanzania
    Grown at 1600 masl
    Varietal - Kent
    Harvest - November 2025
    Process - Red Honey

  • Red Honey

    Ripe cherries are pulped to remove the skin and fruit while leaving a layer of sticky mucilage enchasing the bean.

    The beans are then dried until the desired moisture level is reached.

    A colour spectrum denotes the different levels of honey processing, characterised by the amount of mucilage remaining on the bean.

    Ranging from yellow honey which will display a delicate & refined flavour profile to black honey displaying syrupy bold characteristics.

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