Mbewe AMCOS (Agricultural and Marketing Cooperative Society) has come a long way since it was founded in 2018. This Tanzanian coffee mill initially only accepted home-processed coffee from its 170 members and there was a large variance in quality. Tanzania has one of the world'sfastest growing coffee markets and a massive growth in its exports has meant that in 2024, Mbewe was able to invest in a Centralised Processing Unit (CPU) and process 16 tonnes of coffee from 166 smallholder farmers.

Coffee cherry is received at Mbewe in the region of Songwe, where it is pulped, graded then fermented for up to 36 hours before washing. The final steps involve soaking in fresh water for 8-12 hours and then thorough drying on raised beds. This lot is a mix of Bourbon and N39, a more disease resistant strain of the Bourbon varietal developed by the Tanzania Coffee Research Institute. In this roast from Hundred House Coffee we’re tasting honeyed forest fruit flavour when brewed as an espresso and getting some more complex black tea body when used with pourover brewing methods.