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The Duke is a vibrant Tanzanian washed coffee offering elegant Earl Grey tea character layered with bright lemon zest, juicy grape sweetness, soft berry notes, and a clean refined finish.
Most people choose Whole Bean
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The Duke – Tanzania
Tasting Notes: EARL GREY, LEMON ZEST, GRAPE JUICE
Origin: Tanzania
Region: Karatu
Varietal: Kent
Process: Fully Washed
MASL: 1,600 M.A.S.L
Farm: Ngila Estate
Producer: Ngila Estate
Brewing Recipie
Espresso: 1:2 coffee to water, water temperature 91°C, extracted in 28 – 32 seconds
Pour over: 1:16 coffee to water, water temperature 89°C, pour in stages, brew time 2:30-3:00 mins
French press: 60-65g coffee per litre of water, water temperature 91°C, brewed for 3-4 mins
Aeropress: 16g coffee, water 250g, water temperature 91°C, brewed for 1:30-2 mins, press time around 45 sec
Stove top: 18g Coffee - 200g water - 94 degrees - grind size extra fine - brew time 5.5 minutes
Description
The Duke – Tanzania
Tasting Notes: EARL GREY, LEMON ZEST, GRAPE JUICE
Origin: Tanzania
Region: Karatu
Varietal: Kent
Process: Fully Washed
MASL: 1,600 M.A.S.L
Farm: Ngila Estate
Producer: Ngila Estate
Coffee Overview
The Duke is a vibrant and refined Tanzanian coffee grown on the Glenmalure section of Ngila Estate in Karatu, where the focus is on cultivating exceptional specialty coffee. Situated on the edge of the cloud forest surrounding the Ngorongoro Crater, Ngila Estate has been producing coffee since the 1920s and has operated under the Meyer family since 1992.
The estate spans approximately 100 hectares and borders a protected forest corridor that supports seasonal wildlife migration and biodiversity conservation. The nearby Ngila River also contributes to seasonal reforestation projects that help reduce erosion and maintain ecological balance throughout the region.
Ngila Estate is home to a wide range of native wildlife, while also maintaining a strong commitment to its workers and surrounding community through fair wages, education support, medical assistance, and long-term employment opportunities.
Farm / Processing
This lot was processed using a traditional fully washed method. After careful hand sorting, the cherries were pulped and fermented as parchment for 12 hours before being thoroughly washed.
The coffee was then dried on raised beds for 8 to 13 days depending on weather conditions, helping develop a clean and expressive cup profile.
The result is a delicate and layered coffee with elegant notes of Earl Grey tea, bright lemon zest acidity, and juicy grape sweetness, supported by flavours of black tea, white grape, berry, and a clean sweet finish.
Grind Info
Whole Bean Just beans. Suitable for grinding at home to match your preferred brewing method and equipment.
Fine Espresso Ground finer for commercial espresso machines that use higher pressure, larger baskets, and more consistent extraction systems. Examples: La Marzocco, Victoria Arduino, ECM, Rocket
Home Espresso Grind Ground slightly coarser to suit domestic espresso and bean-to-cup machines, which typically operate at lower pressure and flow rates. Examples: De'Longhi, Sage, Philips, supermarket espresso machines.
Stove Top Grind Slightly coarser than espresso, designed for moka pots and stove top brewers where pressure is lower than traditional espresso machines. Examples: Bialetti and other stove top brewers.
AeroPress Grind Medium-fine grind optimised for AeroPress.
Filter Grind Medium grind designed for slower extraction methods that rely on gravity rather than pressure. Best suited for filter coffee brewers and drip machines. Examples: Moccamaster, Melitta, V60 and batch brew systems.
