Burundi Masha Washed – Filter Roast


OUR PREFERRED RECIPE: in large V60, 30 g coffee (medium grind) & 500 g water (100°C); bloom with 60g water for 45” making sure all grounds are thoroughly wetted; pour up to 300g within 1’ 15” give it a gentle stir, then add the remaining 200g (and another gentle stir) for a total brew time of 2’30” – 2’45”.

Masha Washing Station shares its name with the hill upon which it stands. The hill is actually more famous for its cattle than its coffee: The name Masha comes from the Kirundi word “amasho” meaning “herds of cattle”. The hill has been a crossroad for many herds in the region and the local herders greet each other with a unique phrase only used in this region: They say “gira amasho” which means “owner of cows”.

Masha Washing Station was built in 1989 and the majority of the 2000+ smallholder farmers who deliver cherry to the Station are subsistence farmers. Farmers intercrop their trees with food crops and other cash crops to feed and support their families.

Despite the ubiquity of coffee growing in Burundi, each smallholder producers a relatively small harvest. The average smallholder has approximately 250 trees, normally in their backyards. Each tree yields an average of 1.5 kilos of cherry so the average producer sells about 200-300 kilos of cherry annually.

During the harvest season, all coffee is selectively hand-picked. Most families only have 200 to 250 trees, and harvesting is done almost entirely by the family.

In stock



RECOMMENDED PREPARATIONS: Filter (V60, Melitta, Kalita, Machines), French Press, AeroPress

Expect punchy dark berries, grapes and a juicy, lively acidity in this coffee – just the way we all love our Burundis!

ROASTED FOR: filter preparation

ORIGIN: Burundi

REGION: Gihororo, Kayanza

PRODUCER: 2000+ Smallholder Farmers delivering to Masha Washing Station

VARIETALS: Red Bourbon


PROCESSING: washed, microlot

CUPPING NOTES: dark berries, grape, punchy, juicy & sweet, lively acidity

SIZE: 250 g