25 November 2013
Tahir Malim Selia studies the branch in front of him, carefully plucking red berries and dropping them, one by one, into a raffia basket. "For many years we took coffee from the forest," he says, his eyes fixed on the fruit. "But we weren't aware of the importance of quality."
Until recently farmers collected both red and green berries, drying them on the earth. "Now we collect only the red berries, and we dry them on that wire mesh drying bed, and we use a plastic sheet to protect the coffee in the night-time." Selia looks up before concluding authoritatively: "It is for the quality."
Read more from the Guardian here.