In the lush Songwe region of southern Tanzania, near the borders of Zambia and Malawi, the 175 villages of the Mbozi District are defined by a rich agricultural heritage.

The Iyenga AMCOS is a success story of smallholder collaboration. Founded in 2003, it now supports over 500 farmers (with about 190-290 registered members)

Whether processed at the central Iyenga wet mill or via traditional home-based methods, every cherry is hand-picked at peak ripeness. While the mill uses meticulous washing and sorting to ensure quality, home-based producers utilize hand-pulpers and 72-hour fermentations in plastic tanks. Both paths converge on sun-drenched raised beds, where the beans dry for up to 10 days before being hulled and rested for their journey across the globe.

This coffee is known for being complex and well-balanced, typically leaning toward a "darker" fruit profile than its northern Tanzanian counterparts.