Yese has been farming this land for 40 years. 8 children and 10 grandchildren have been born on the home-stead. Yese sees the ways of the modern world fast approaching his village but believes strongly that traditional methods still have their place. He dries his coffee in a traditional thatched hut.

Warmed by the sun and protected from the damp, the hut provides a slow steady heat, which dries the beans faster and more evenly. His small farm is terraced into a steep incline, which presents a challenge to the old man when picking the cherries in the rainy season.

Yese drinks coffee on a daily basis, roasted over the open fire and ground in a mortar and pestle.