Most coffee growers in the group own farms averaging 2 hectares, while Heights Estate is a privately owned 249-hectare estate. Coffee was first introduced in 1898 by German missionaries in Kilema district, and since then, coffee cultivation has expanded across northern and southern regions. Coffee is processed through Home Processing (HP) and Central Processing Units (CPU). Farmers harvest ripe cherries and deliver them to wet mills for sorting and pulping the same day. The beans are then fermented, washed, and sun-dried on raised beds for up to 14 days. In home processing, farmers use hand pulpers, followed by fermentation and sun-drying. After drying, the parchment is collected and sent to AMCOS centers for milling and grading before being sold at market or auction. The coffee blends beans from multiple suppliers, including Heights Estate in Arusha, Shishiton in Arumeru, and farms from Mbinga like Kikuli, Lisau, and Maki AMCOS. The fertile volcanic soil and favorable climate near Mount Kilimanjaro produce high-quality coffee. Farmers in Arusha benefit from the cool weather near Ngorongoro Crater, and those in Mbinga enjoy abundant water from mountain slopes flowing into Lake Nyasa.