We noticed how difficult it was for farmers to dry their coffee especially during the rainy season. Arabica coffee has a lot of moisture content and thus takes a long time (3 – 4 weeks) to dry under the open sun drying method. Most farmers have small compounds which are inadequate spaces for drying their coffee and lack storage facilities. Due to these challenges, large volumes of coffee fermented and grew molds resulting into adulterated quality.

Once the quality is compromised, buyers would either buy this coffee cheaply, or reject it at completely. As a result, coffee farmers suffered income losses. Not only were the farmers frustrated and demoralized, but also greatly impacted negatively when it came to their livelihood and coffee production.