Uganda lies in the heart of East Africa, on the shores of Lake Victoria, straddling the equator and is at the source of the Nile. Sir Winston Churchill first described Uganda as the "Pearl of Africa", while admiring its "magnificent variety of form and colour, brilliant profusion of life and vast scale". Blessed with a bimodal rainy season and high altitudes, the country enjoys a pleasant year-round climate and is lush with greenery. The mountain ranges to the east and west are home to Arabica producers; the Robusta is produced on the central plateau. The government of Uganda promotes coffee production as a key driver of rural development. Farmers harvest their coffee by hand, carefully selecting ripe cherries. The cherries are then pre-sorted before floating in a tank of water. Floating cherries are removed, leaving only the best cherries. These cherries are then dried in the sun on raised tables. Farmers carefully turn the cherries throughout the day to ensure even drying. Once dried to the required moisture content, the coffee is stored and processed in the drying station in the city of Kisinga. After processing, the coffee beans undergo a final treatment that removes black beans or defects from the coffee. The coffee is then bagged and transported to a new drying station in Namanve, on the outskirts of Kampala. There it is prepared for export via Mombasa. Many farmers choose to sell the cherries fresh after sorting them. This site allows farmers to get quick payment and avoid the risk of processing coffee on their farm, as many of them are not well equipped to dry coffee. This is why the cherries are delivered to Wet in Kisinga Town where a team of trained workers are able to carry out the entire process to a high standard.