Mangwila Idunda

Highlights

“Magwila AMCOS is fifty-nine smallholder farmers working clay loam hillsides in the southern highlands of Tanzania, growing Bourbon hybrids. Chairman Alexander Mwampashi pushed for a washing station, raised drying beds, a warehouse, and a night watchman. Cherries are hand-sorted, fermented for up to 36 hours in water drawn from Magwila Pond, washed, graded by density, soaked again, then dried for two weeks in the highland sun. Exporter Ibero invested in pulpers and protocols, splitting costs with the cooperative.”