This coffee comes from the Lungwa AMCOS (agricultural and marketing cooperative society), which has about 200 active smallholder members. The farmer members deliver their coffee in cherry form to the washing station that the AMCOS operates, where the seeds are depulped the same day they’re received. The coffee is rinsed and given a 36-hour fermentation in tanks and then washed clean of mucilage. After the fermentation process, the coffee is soaked underwater, then washed again before being dried on raised beds for 9–14 days. During the drying period, the coffee is covered with tarps in the middle of the day, when the sun is directly overhead.