Ngila Estate is a Tanzanian coffee producer situated on the slopes of the Ngorongoro Crater in northern Tanzania. Founded in 1920, Ngila Estate consists of 100 hectares of coffee trees cultivated with environmentally sustainable practices. Ngila has a strong commitment to producing high-quality coffee production, as well as contributing to the local community. It is located at an elevation of 1,500–1,600 meters above sea level, near the Ngorongoro Conservation Area, and is owned by Vera Stücker.
Ngila Estate is located at an elevation of 1,500–1,600 meters above sea level, on the edge of the cloud forest that surrounds the Ngorongoro Crater in northern Tanzania. The farm covers approximately 100 hectares and borders a 50-hectare forest corridor that allows local wildlife, 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.
In 1992, the farm was purchased by Rudolf Meyer, at which point the estate consisted of just 30 hectares of neglected coffee trees. Though Rudolf initially managed Ngila himself, eventually his wife Vera Stücker, an electrical engineer, would join him.
In 2021 Vera took over as director following Rudolf’s passing, and now runs the estate with the support of an experienced local team.
Ngila Estate grows a range of Arabica coffee varieties, including Typica, Bourbon, SL28, Pacamara, Geisha, Batian, and Kent. The Glenmalure section of the estate is dedicated to specialty coffee, while more commercial-grade coffee is grown elsewhere on the farm. Ngila’s coffee consistently scores above 84.5 on the specialty coffee grading scale, meeting the standards of premium markets worldwide.
Traditional and sustainable practices are employed at every step of coffee production. Hand-picking ensures the careful selection of ripe coffee cherries, while washing and fermentation processes, combined with sun-drying on raised beds, optimise the coffee’s quality and flavour. Processing innovations, such as water-efficient pulping equipment, further support Ngila’s commitment to environmental responsibility.
Ngila estate operates a dedicated washing station with pulping, fermentation, and drying facilities, including African raised drying beds. There is also a small huller with a capacity of 250 kg per hour for specialised processing. Coffee beans are processed without mechanical dryers, using sun-drying techniques to preserve their natural flavours.
Ngila Estate is Rainforest Alliance Certified, which owner Vera Stücker values for the external audits, which ensure Ngila’s continued compliance with sustainability standards.
Ngila has implemented several initiatives to protect its surrounding environment and promote sustainable farming. The estate maintains an 8-hectare wildlife corridor adjoining the Ngorongoro Conservation Area, which allows local fauna to access natural resources and maintain their migration routes. Since 2004, the estate has planted 4,000–5,000 indigenous trees annually to combat soil erosion and foster reforestation. Biochar production, introduced in collaboration with ReyCoal, has become a recent focus, providing long-term soil health and carbon sequestration benefits.
Recognising the importance of water management, Ngila Estate has acquired and reforested lands along the Ngila River to prevent erosion and promote ecosystem health in partnership with local farmers. Through a plot-leasing program, Ngila engages local farmers in land conservation practices, encouraging sustainable land use in the region.
Origin – Tanzania
Producer – Ngila Estate
Process – Washed
Altitude – 1500m – 1600m
Harvest – April – October
Species – Coffea Arabica
SCA score – 84.75
Varietal – Kent P2
Rory’s Tasting Notes:
Citrus fruit, grapefruit, orange and brown sugar.
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