This coffee is produced by 125 farmers who are members of Masangula Agricultural Marketing Cooperative Society (AMCOS), a local, farmer-owned organization. The group began in 2015 as the Sombezi Farmer’s Group and transitioned to Masangula AMCOS in 2018. Producer members live and grow coffee in the villiages of Hasamba, Masangula, Ndolezi, Lukululu, Nyambili, Hezya, Sumbaelu, Ilembo, and Nambala.

During harvest, farmers deliver fresh cherry to the factory between 11 a.m. and 6 p.m. The cherry is pulped using a motorized hand pulper, which is turned on when sizable deliveries arrive and runs into the evening. After pulping, the wet parchment is graded by density in washing channels before undergoing 12–24 hours of fermentation. The coffee is then washed and then soaked for an additional 8–12 hours before being laid on drying tables for 7–14 days.

As production has grown, managing increasing volumes of cherry has become one of Masangula AMCOS’s biggest challenges. To keep pace, the group has recently doubled its number of drying tables and constructed a new parchment storage warehouse. Looking ahead, Masangula AMCOS plans to upgrade to a larger-capacity pulping machine, further strengthening its ability to process the community’s growing coffee production.