Tumpe Muhondwa, Wasa’s chairwoman, is the only female chairperson of an AMCOS in the Mbeya region. She is also the owner of the CPU and is providing the AMCOS with the pulper, the tanks, and the drying tables.
Farmers delivery the cherries from 2-8pm. The pulper is turned on around 5pm and runs up to 11pm. The parchment is fermented 18-24 hours before being washed in channels. It is then soaked for 8-12 hours and dried on the tabls for 9-14 days. The result? Lush stonefruit, juicy acidity, and a silky body.