Tanzania Nsoga is produced by Nsoga Agricultural Marketing Cooperative Societies (or, AMCOS) In the Mbozi dsitrict of Songwe. Nsoga AMCOS was established by villagers from Nsonga and Idunda in 2020. Since then, production has increased from 24 tons of cherry to 350 tons of parchment. Some of this growth can be attributed to a collaboration between the dry mill City Coffee Limited and the Tanzania Coffee Reasearch Institute (TaCRI). Together, they have encouraged the planting of improved coffee varieties by providing seedlings to both established and new coffee farmers. This work has helped to improve the livelihoods of many coffee growing families in the area, not just members of Nsoga AMCOS.

The coffee Tanzania Nsoga is grown by AMCOS members at an elevation of 1300-1700 meters above sea level. 

The process starts with hand sorting of underripe and over ripes. The red ripe cherry is put into a barrel half full of clean water and the floaters are removed. The dense cherries placed in an airtight Food grade plastic barrels and fermented for 72 hours while the CO2 produced escapes through a onw way valve. After 72hours the cherry is removed and spread evenly on raised beds. The turning of the beans is done twice per hour for the first 10days. The cherry I covered in plastic bags at night to avoid it from regarding moisture. The process is monitored for 20 days while checking the moisture levels. Dry to attain the moisture levels of 10% takes between 24-30 days depending on the weather.