FARM: Mbewe Amcos
REGION: Songwe, Mbozi
ALTITUDE: 1550-1650 MASL
VARIETAL: Bourbon, N39
PROCESS: Washed

Founded in 2018 as Amcos, the journey began with a passionate community of over 170 members, and each season, that number continues to grow. Since its inception, home-processed coffee has been gathered from local farmers, building relationships and refining methods year after year.

By 2024, an incredible milestone was reached with the successful construction of a new CPU Machine, dramatically increasing capacity. Over 16 tonnes of coffee cherries were received from 166 dedicated farmers.

Farmers deliver freshly-picked cherries between 1–6 pm, and the pulper begins operation by noon, often running late into the night to handle the high volume of cherries processed daily. Once pulped, the parchment is carefully graded into P1, P2, P3, P Lights, and Pods in the washing channels.

The fermentation process is key to the flavor profile. The parchment ferments for 24–36 hours without water, followed by a thorough wash in the channels. Afterward, it’s soaked for 8–12 hours before being dried on tables for 7–14 days, ensuring optimal flavor development.

The main goal at Mbewe Amcos is continued growth. Efforts are underway to increase production to 300 tonnes of high-quality CPU coffee, with plans to expand capacity through the purchase of an even larger CPU machine, ensuring the production of exceptional coffee that highlights the hard work and dedication of local farmers.