Sironko Station sits at the base of Mount Elgon and serves as Mountain Harvest's central hub for processing research and innovation. Cherries arrive from remote communities across the mountain, while Ibrahim Kiganda and Ruth Chebet oversee the work at the station. This lot comes specifically from the Buginyanya and Mayiyi farmer groups. Dizzy Fruit is part of Mountain Harvest's annual Innovation Series, where young Ugandan coffee professionals test, evaluate, and refine processing methods built for Mount Elgon's own conditions. The program creates room for experimentation while giving the people doing the work direct ownership over the research, methodology, and feedback that shape each season's coffees. Only cherries passing an 80% cherry-board selection with a Brix reading of 17% enter this lot. The cherries ferment in sealed tanks for 96 hours, dry in an open shed for 3 to 5 days, and then move to a shaded dryer until reaching 10.5% moisture. The result is expressive and fruit-forward without losing structure or clarity, earning third place in the natural category at the 2025 Africa Taste of Harvest.