Burundi Masha Kayanza
Some coffees impress through intensity.
Others reveal themselves more quietly.
This Honey-processed Bourbon from Masha sits somewhere in between: sweet and composed, with the citrus clarity we associate with Burundi, softened by a rounder texture and a gentle tea-like finish.
It is an elegant expression of Kayanza – distinctive without becoming loud, and complex without losing balance.
WHY WE CHOSE THIS COFFEE
Burundi is often associated with bright acidity and delicate fruit. This lot offers something slightly different. The Honey process gives the coffee more softness and depth, while the Bourbon variety preserves the elegance and clarity of the origin. Cooked citrus, mild black tea and gentle savoury notes come together in a cup that feels structured rather than explosive. For us, Masha is a reminder that complexity does not always need to be loud.
ABOUT THe PRODUCERS
Masha Washing Station receives coffee cherries from more than 3,200 smallholder farmers across the surrounding area.
The average producer cultivates approximately 297 coffee trees on only 0.11 hectares of land. For many families, coffee is not simply one crop among many, it is an essential part of their livelihood.
Because individual farms are so small, the washing station plays a central role. It brings together the work of thousands of producers, providing the infrastructure needed to sort, process and prepare their coffees for export.
The story behind masha
The station takes its name from the sub-hill on which it stands.
Masha comes from the Kirundi word amasho, meaning “herds of cattle.” The area has historically been known for livestock, and cattle remain an important part of the local culture.
Today, coffee has become another defining part of the landscape – connecting many small farms through one shared place of processing.
processing
Honey processing remains relatively uncommon in Burundi.
After the ripe cherries are collected, they are depulped and placed directly onto raised drying beds with part of the fruit’s mucilage still attached to the parchment. The coffee is turned regularly throughout drying to encourage even moisture loss and reduce the risk of unwanted fermentation.
This approach creates a profile similar to a classic Costa Rican Honey process: more sweetness and texture than a fully washed coffee, while maintaining greater clarity than many Natural lots.
In the cup, this often appears as a subtle red-fruit character, softened acidity and a noticeably elevated sweetness.
