Ngila Anaerobic

Grapefruit · Blackberry · Blackcurrant · Honey

Roasted Coffee

€12,80

(€6,40/100g)

Tax included. Shipping calculated at checkout

Size:

200 g

Variant

Granulation

Facts

Country	Tanzania
Region	Ngorongoro Crater
Farm / Farmer	by Vera Stück of Ngila Coffee Estate
Variety	Kent
Processing	Anaerobic Fermentation
Altitude	1600 – 1800 m

Suitable For

Filter | AeroPress | French Press

Farm History

The Ngila Coffee Estate was founded around 1920 on the slopes of the Ngorongoro Crater by a German settler. It was an adventurous endeavor, as one might imagine, but a successful one.

The coffee farmer laid the foundation for the unique coffee that has grown on this volcanic and mineral-rich soil ever since, at an altitude of 1,600 meters on the edge of the misty forests of the Northern Highlands.

Since 1992, the farm has been owned by the Meyer family. Investments in an efficient irrigation system, as well as in water-saving and modern processing technology, have further improved the coffee’s quality.

The coffee is hand-picked and sorted manually. The experienced Tanzanian employees on the Ngila Farm combine modern technology with traditional harvesting methods. It’s no surprise that Ngila Farm coffee is recognized as one of the finest washed Arabica coffees in the Ngorongoro Crater region—a highland coffee worth showcasing.

Preparation Filter Coffee

There are many different recipes that lead to an excellent cup of coffee, the following example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. With this recipe you will brew about 270 ml of coffee, that is one cup, or two cups.

Here is a small guide:

	V60	CHEMEX
Water temperature	90 – 96 °C	90 – 96 °C
Brewing ratio	1:15	1:15
Dose	18 g	18 g
Amount of water	300 g	300 g
Grind	Medium 20 – 30 Clicks on the Comandante	Medium-coarse 24 – 35 Clicks on the Comandante

Step by step

Step 1 Preparation:

Grind 18 g of coffee
Rinse the filter paper to get rid of papery flavor and preheat the brewer.

Step 2 Blooming:

Pour in 18 g of coffee.
Start timer.
With approx. 40 g water, wet all coffee evenly and quickly.

Blooming prepares the coffee for the coming extraction.

Step 3 Intervals:

Use slow circular motions going inward and back outward in spirals for each pour

00:30 min to 120 g
00:50 min to 180 g
01:15 min to 240 g
01:40 min to 300 g

Finally, wait until the coffee has finished brewing and enjoy!

Family Project SUPREMO

Our quality standards

We are convinced that no machine can replace a traditional roasting start and a good roasting master. At Supremo, coffee is not industrially produced - because Supremo is a traditional family coffee roaster. Day after day we work hard together to produce the best coffee and to inspire our customers for true coffee enjoyment! We attach great importance to first-class and always checked manual work.

The roasting craft

We roast in several small, traditional cast-iron roasting drums. We take our time until the coffee is really well roasted - each roasting batch separately. Due to the slow roasting, the coffee tastes strong and is particularly easy on the stomach and digestible. Insiders call this "Cast Iron Slow Roast". We call it: "Good things take time". Because if you roast too hot and too fast, you get beans that are brown on the outside - but don't reveal much of the magic inside. But this is exactly what we want to get out of the beans. After roasting, we do not rub the beans with water. We cool them with air and thus give them the opportunity to intensify the roasting aroma. Best craftsmanship and time - that is our secret!