At Kilimanjaro Organic Farm a borehole, a generator and solar power all work to take water through the drip irrigation system that feeds crops in greenhouses and those in open cultivation, ensuring water is used sparingly and accurately for the various crops, such as garlic, tomatoes, cabbages, sukuma wiki, onion, spinach, and capsicum, being cultivated there.
This is the work of Caroline Moige Kerongo, a Swiss-based nature lover whose adventurous spirit brought her here, on the leeward side of the Kilimanjaro where rain hardly falls.
“I initially wanted to buy land and let it appreciate then I said to myself: Look, I can do something. I have a passion for anything that grows. Now this has become something else altogether,” she explains as we sit down over a cup of tea.