By: Susan Heller Evenson

Idiwili AMCOS was created in December 2016. They began with home-processed parchment, but soon realized the potential to produce high-quality coffee. In 2019 they purchased a pulper and build some drying tables in order to produce fully-washed coffee.

The farmers deliver cherries from 2-6pm, with the pulper being turned on at 3pm. After being pulped and sorted into various grades in the washing channels, the parchment is fermended for 24-48 hours, washed then soaked for 8 hours, and dried on raised beds for 11 -14 days.

Idiwili AMCOS is hoping to upgrade their facility by building new fermentation tanks and additional drying tables, and eventually a store to house their coffee before it’s taken to the mill.

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