Masha

About the Producer

Masha Washing Station sits in Kayanza, one of Burundi's most celebrated coffee-growing regions. Rather than representing a single farm, Masha works with more than 3,200 smallholder producers whose individual plots are often incredibly small. Their cherries are brought together at the washing station, where lots are selected based on cup quality.

There's also a great story behind the name. Masha comes from the Kirundi word amasho, meaning "herds of cattle". The sub-hill where the washing station stands has historically been known for its cattle, so much so that local herders developed their own greeting, gira amasho, referring to an owner of cows.

About the Lot

This microlot is made up of carefully selected day lots from farmers delivering ripe cherry to Masha. In Burundi, where individual farms are often too small to produce standalone lots, the washing station plays an essential role in bringing coffees together and selecting them for quality.

The coffee is depulped on the day of harvest and fermented underwater for 12-24 hours, before being thoroughly washed. It is then spread across drying tables or raised beds and slowly dried for around 20 days, depending on weather conditions.

It's a classic process that lets the character of Kayanza and Bourbon shine through - bright red fruit, plenty of sweetness and a clean finish.