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Burundi

Masha

Honey

The honey process boosts this brew’s texture and body. We find notes of stewed rhubarb and marmalade sweetness, with crisp chinotto-like acidity on the finish.

Body     Acidity

Roasted omni for filter and espresso

Burundi is (thankfully) back after a (too long) hiatus in our coffee lineup!

Masha Coffee Washing Station is located in Burundi, which is a country well-known for its coffee production. The sub-hill where the washing station stands is called Masha, meaning “herds of cattle” in Kirundi, due to its historical association with cattle herding.

The washing station was established in 1989, and it primarily purchases coffee cherry from subsistence farmers who intercrop their trees with food and other cash crops. In order to encourage farmers to renovate their plantings, Greenco, the company that oversees the washing station, purchases seeds from the Institut des Sciences Agronomiques du Burundi (ISABU), establishes nurseries, and sells the seedlings to farmers at or below cost.

During the harvest season, all coffee is selectively hand-picked, and quality assurance begins as soon as farmers deliver their cherry. Cherries are wet-processed under constant supervision, and the pulping, fermentation time, washing, grading in the channels, and a final soaking are all closely monitored. Once dry, the parchment is then bagged and taken to the warehouse. Greenco’s team of expert cuppers assess every lot at the lab before shipment.

The coffee is sent to Budeca, Burundi’s largest dry mill, where it is milled and hand-sorted by a team of hand-pickers who look closely at every single bean to ensure zero defects. The mill produces an average of 300 containers of 320 bags per year.

Learn more about Burundi and its coffee history here.

 

All the images and information about this coffee and its producers have been kindly shared by the importer, Sucafina, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our step-by-step recipes and videos

Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].

Producer

~2,000 Farmers Near Masha C.W.S.

Country

Burundi

Region

Kayanza

Altitude

1,670m above sea level

Varietals

Red Bourbon

Process

Honey

Body

Acidity

Tasting notes

Chinotto, stewed rhubarb, marmalade

Roast style

Omniroast

The location

Coffee from Burundi

Coffee first arrived in Burundi in the 1920s while the country was still under Belgian colonial rule. Since the civil war in 1993 Burundi has placed a great importance on growing the coffee industry and the flow on effects that will have on the country’s economy.

Farm processes

Honey process

This technique leaves some flesh on the coffee cherry as it is washed and dried. This tends to give a slightly sweeter flavour, but can also reduce the quality and longevity of the coffee due to the fermentation of the sugars in the flesh.


Coffee delivery: coffee in resealable bag and farm information card

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