FARM: Ishando Amcos
REGION: Songwe, Mbozi
ALTITUDE: 1610 MASL
VARIETAL: Bourbon, N39
PROCESS: Washed

The cooperative, originally known as Ishando Amcos, was founded in 2018 with just 25 members and no pulper machine. At that time, only home-processed parchment was collected. By 2024, the cooperative expanded to 125 members and introduced a pulper machine, enabling them to process up to 60 tons of fully washed parchment annually.

Water used for processing the cherries is sourced from the nearby River Dogo, located just 100 meters from the mill, ensuring minimal environmental impact while maintaining high quality.

Farmers deliver freshly harvested cherries from 1:00 PM to 8:00 PM. The pulper typically begins operation around 4:00 PM and continues until all cherries are processed, handling the high volume efficiently. This ensures that only the best quality beans are selected for further processing.

After pulping, the parchment is carefully graded into four categories: P1, P2, P3, P Lights, and pods. The parchment is then placed into fermentation channels, where it ferments for 24 hours without water, allowing the natural flavours to develop. Once fermentation is complete, the parchment is thoroughly washed in the channels and soaked for 12 hours. After 8 hours of soaking, the water is replaced with fresh, clean water to ensure optimal quality.

This careful, multi-step process results in a clean, vibrant cup of coffee with complex and well-balanced flavours. The fully washed method enhances the natural characteristics of the beans, ensuring a rich and flavourful experience in every cup.