From the Mbewe Amcos community in Songwe, Mbozi, comes a coffee that captures the spirit and dedication of its local farmers. Cultivated at an altitude of 1550-1650 masl, this lot, consisting of Bourbon and N39 varietals, is washed meticulously to ensure clean, consistent flavour development. After harvesting, beans endure a 24–36 hour fermentation without water, followed by a detailed washing process, soaking, and drying period between 7–14 days. This not only refines their inherent qualities but also supports the community's goals towards increasing coffee production and enhancing quality.