NGILA

Ngila was founded in the beginning of the twenties century by an adventurous German settler. He the foundation for the unique coffee that grows in this mineral-rich volcanic soil. The farm is situated in 1600m altitude on the edge of the cloud forest of the northern highlands, next to the famous Ngorongoro Crater. In 1992 the farm was bought by the German family Meyer. Since then, new technology like modern drip irrigation and water saving coffee processing equipment was installed. We love the sweet and well  pronounced fruity notes of the cup with a medium body and delicate tangy finush.

Taste:   Blueberry, Red grape, Peach
Variety:   Kent & Bourbon
Process:   Washed and pario dried
Country:   Tanzania
Region:   Karatu, Arusha, Ngorongoro
Altitude:   1600 - 1800 masl
Producer:   Ruldolf Meyer

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Ngila is a 250 hectare farm that is planted with 150,000 coffee trees covering 100 hectares of the land. The farm has been Rainforest Alliance and Utz certified for a decade, and the owners use traditional methods to fertilize as well as to control pests and diseases, especially focusing on biodiversity.

The farm is situated in the picturesque Karatu District on the slopes of the Ngorongoro crater and surrounded by the Ngila Forest reserve. It was started in the 20th century by a German family and later taken by British farmers after the 2nd world war, after which in 1990 was it sold to Ruldolf Meyer, who is the current owner. Since then the coffee area has expanded, irrigation technology and new processing equipment installed. For more than 10 years Ngila coffee has been recognised as one of the finest washed Arabica coffees from the Ngorongoro crater.

The water of the Endoro stream, coming from Ngorongoro National Park is further enhancing Ngila’s finest coffee. Coffees are picked and depulped the same day, then fermented underwater for 12 hours. The coffee is washed once to remove any mucilage, and then dried on raised beds for 12 days.