ברכישת כל סוגי קפה קלוי בסכום:

בין 600 ש"ח ל-1000 ש"ח עם קוד קופון "10%" תקבלו 15% הנחה

בין 1001 ש"ח ל-1500 ש"ח עם קוד קופון "20%" תקבלו 25% הנחה

מעל 1501 ש"ח עם קוד קופון "30%" תקבלו 30% הנחה.

Umalila has quickly become one of the top cup performers in southern Tanzania, consistently delivering fruit-forward, floral, and clear washed coffees. This cooperative has transitioned from village-level processing to a well-run eco-pulped system in just a few years. It is currently run by about 250 members, and it annually produces 1,600 bags.
Umalila Agricultural Marketing Cooperative Society (AMCOS) operates in the Mbeya Rural district of Tanzania, at an altitude of 1,759 meters above sea level. The cooperative unites farmers from Shinsota, Idiwili, Ilindi, Isuto, Shetete, and Shinzingo villages.

Initially, coffee production in the area was decentralised, with each village processing parchment coffee individually. These small groups later formed a central depot, collectively producing up to 70 tonnes of parchment coffee. By 2018, inefficiencies in this system became apparent, prompting farmers to explore improved processing methods.

Following the establishment of the cooperative system, Umalila acquired its first Central Processing Unit (CPU) in 2021, processing its first 50 tonnes of washed coffee. By 2023, production had grown to 106 bags of clean parchment. Currently, the cooperative has around 250 active members, producing approximately 163 tonnes of parchment coffee annually.

Umalila AMCOS has earned a reputation for consistently high-quality coffee, even as it has scaled operations. In recent developments, the cooperative produced naturals for the first time, signalling a new phase of quality experimentation, which has been an amazing journey. Occasional quality considerations, such as "briney phenolic" notes, have been a challenge at times, but improvements in quality control have generated strong optimism about the potential of these beautiful natural coffees, leading to increased production volumes.

Umalila’s coffee thrives in clay loam soils and benefits from a stable climate suited to high-altitude coffee cultivation. The flowering season runs from September to October, followed by the main harvest from June to August. Coffee from the Umalila farmers primarily consists of Compat, a local hybrid widely distributed by the quality institute and some Bourbon-derived varieties, including N 39 and KP432.

Farmers deliver ripe red cherries between 11 a.m. and 6 p.m. Once a sufficient quantity is received, the Penagos Eco Pulper is operated continuously, often until 7 p.m., as additional deliveries arrive.

After pulping, the wet parchment is graded by density into P1, P2, P3, P lights, and pods using channels. It is then fermented for 12–24 hours, washed, soaked for 8–12 hours, and finally dried on raised tables for 7–14 days. Throughout drying, careful monitoring ensures even moisture levels and consistent quality.