My personal experience with Tanzanian coffees is that in the past they have been the poor cousin of Kenya. There has always been magic in the cup (in a good year) but it has been the challenge of getting well-harvested, high-quality coffee, delivered in good condition, to the UK. This year we have got behind two coffees from Tanzania, which just were the opposite of our previous experiences.
Our first coffee is from Ngila estate and is called “Glanmalure Special” (and the screen size is predominantly) AA.
Farm: Ngila Estate.
Area: Arusha Northern Tanzania
Process: Fully washed (and shade-grown)
Altitude: 1560-1640 Meters above sea level
Roast: Medium/light filter and the espresso roast is lighter than traditional, but not omni-filter territory.
Cup potential: Sweet citrus up front, with red berries (cranberries) apple and lots of sweetness, like honey and brown sugar, meets dried stonefruit and some chocolate. This is a “big” coffee, meaning that it is anything but shy! Complex acidity and fruit sugars that will brew nicely. In filter, this is so good.
In espresso; unsurprisingly everything is somewhat compressed. The acidity became quite sour, so we increased the roast a little to balance it. In milk-based drinks, this is quite biscuity, (in a digestive biscuit kind of way) which is comforting and sweet yet juicy espresso.
Recipe: Filter: 55g +/- per litre
Recipe: Espresso 16-17g into 34g. 25+/- secs. We like to run espresso a little longer. No need for super long extractions, as this is developed enough.
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. We determine the trees that we are going to pick using a Brix meter, picking is selective and sorting is very intensive.