Daydream

This Washed processed lot comes from Ngila Estate, located along the Ngorongoro crater, a UNESCO World Heritage Site, in the Arusha region of Tanzania. Coffee production at Ngila dates to the 1920s, and today they are producing some of the highest quality lots we have tasted from Tanzania. Ngila is involved in several projects around the local area; since 2005 they have been supporting the local primary school in the neighboring village, Sumawe. They have brought electricity to the library and the teachers’ lounge and are currently working on repairing windows before the cold season. Ngila is home to about 50ha of Rainforest that runs adjacent to the conservation area, a fence surrounds the estate to protect the coffee and the animals, with elephants regularly trampling the coffee fields

Process Info

Step 1 - Ripe coffee cherries are hand-picked

Step 2 - The cherries are put through a pulping machine that removes the outer skin and most of the fruit pulp (mucilage).

Step 3 - The beans, still covered with a small amount of mucilage, are placed in fermentation tanks for 12 to 48 hours. (Fermentation breaks down the remaining mucilage, making it easier to wash off)

Step 4  - Once the cherries are fully dried, they are passed through a hulling machine that removes the dried fruit pulp (mucilage) and outer parchment layer.

Step 5  - After fermentation, the beans are thoroughly washed to remove all traces of the mucilage.

Step 6  - The clean beans are then dried either on raised beds, patios, or mechanical dryers until they reach a moisture content of 10-12%.

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