Karatu

A beautifully balanced cup with rich notes of roasted hazelnut which has been carefully developed through our chosen roast profile. Expect layers of smooth cocoa sweetness, finishing with a dried fruit complexity.
Sweet, comforting and full of character.

Ngila Estate is a coffee farm and producer that has been cultivating coffee since the 1920s, though it was not until 1992 that it was purchased by the Meyer family and established in its current name.

Located on the edge of the cloud forest that surrounds the Ngorongoro crater in Northern Tanzania, Ngila lives in harmony with the protected wildlife living on its doorstep. The farm covers approximately 100 hectares and borders a 50-hectare forest corridor that allows local fauna, such as elephants, to access traditional migration paths and mineral-rich caves. The estate’s proximity to the Ngila River also supports seasonal reforestation efforts, which help mitigate erosion and promote biodiversity in the region.

Ngila is home to both native wildlife and seasonal animal migrations. While larger animals such as elephants and buffalo are fenced out to protect the coffee trees, smaller species like antelope, leopards, wild boars, and dik-diks roam freely on the property.

Ngila Estate supports its workers and the local community through fair wages, medical assistance, education funding, and skills training. Many of the estate’s 100 employees have worked there for over 30 years. During the harvest season, additional employment opportunities are provided to over 250 workers, contributing significantly to the local economy.

The SL25 is a rare Arabica coffee variety developed by the historic Scott Agricultural Laboratories in Kenya during the 1930s. While best known for its vibrant acidity, it shares a similar Bourbon lineage to the highly celebrated SL28 and SL34, producing a cup profile often defined by red berries and lively fruit complexity

This coffee was grown on the Glenmalure section of Ngila Estate, which focuses on the cultivation of specialty coffees.

As part of Ngila’s red honey coffee process, fresh cherries were floated to remove defects before being placed into wooden boxes to ferment for 3-4 days. After fermentation, the cherries are pulped with a little water, then dried out on raised beds.