High on Mount Elgon in eastern Uganda, at almost 2,000 metres above sea level, young men unload sacks of coffee from the back of a truck. Others sort through heaps of fresh coffee cherries, glistening like bright red marbles, and pick out the green or overripe.
The cherries are weighed, pulped, fermented and dried right here, at the Gibuzale washing station, nestled on slopes thick with coffee and banana. It is early September, the start of the harvest, and a team of builders are putting up greenhouses and a new hopper.
“We’re expecting a bigger season this time,” explains Andrew Kadobera, the station manager.