Filter | Masha, Burundi

Heads up! Orders placed from 14 July will ship on 21 July

Nestled in northern Burundi near the border of Rwanda, the Masha Washing Station is located in the Kayanza region—an area well-known for producing some of the country’s most vibrant coffees. Masha serves as a central processing hub for over 3,200 smallholder farmers in the surrounding community. On average, each of these producers cultivates just 297 coffee trees, making coffee not just a crop, but a vital source of livelihood and income for their families.

Once the cherries are harvested and delivered to the station—often on the same day—they are promptly depulped to preserve freshness and quality. The beans then undergo a traditional wet fermentation process, soaking underwater for 12 to 24 hours to break down the mucilage and enhance clarity in the cup. After fermentation, the coffee is carefully washed for approximately two hours to remove any remaining residue.

To complete the process, the beans are spread out on raised drying beds or tables, where they are sun-dried for around 20 days. The exact drying time depends on the weather, with constant attention given to ensure even drying and to avoid any risk of over-fermentation or mold. This meticulous process results in a coffee that is not only a reflection of the region’s rich terroir, but also of the care and dedication of the farming community behind it.

Filter Roast 200g
Resting period: 12-14 days from roast date