Nsoga AMCOS was originally part of Idunda AMCOS. However, because of the distance to Idunda village, they decided to start their own AMCOS. Today, Nsoga consists of 224 producers from the villages of Idiwili, Idunda and Ipyana. The Nsoga washing station is built on land owned by the AMCOS members. In the future, they plan to expand, adding a warehouse and office.

This anaerobic natural coffee is hand sorted and then floated to ensure only ripe and defect-free cherry is put into the fermentation barrel. These dense berries are placed in airtight food grade plastic barrels and fermented for 72 hours while the CO2 produced is vented out through a one-way valve. After this period of anaerobic fermentation, the cherry is removed and spread evenly on raised beds. The drying cherry is turned twice every hour for the first ten days, and covered at night to reduce moisture accumulation. Drying with close monitoring takes place for 24-30 days depending upon the weather.