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Our first Burundi in a long time as a special espresso. We didn’t buy a lot of Burundi coffee this year, the same goes for Rwanda, This Masha is quite something. The washing station makes a lot of effort in selecting fine crop with high quality control, resulting in juicy, clean and full-bodied coffee. Think pear and raspberry acidity, with notes of cherries and dark chocolate. Yes please!



The station’s name may be inspired by the abundance of cattle in the region, but Masha Washing Station knows coffee. Over 2,000 farmers deliver their cherry to the station and thanks to excellent quality control on farms and at the station, the resulting coffee is juicy, clean and full-bodied.

Masha station was built in 1989. Masha station shares its name with the sub-hill upon which it stands. The sub-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 sub-hill has been a crossroad for many herds in the region. Many of the local herders greet each other with a unique phrase only used in this region. They say, “gira amasho”, which means “owner of cows”.

During the harvest season, all coffee is selectively handpicked. Most families only have 200 to 250 trees, and harvesting is done almost entirely by the family. Quality assurance begins as soon as farmers deliver their cherry. All cherry is floated in small buckets as a first step to check its quality. Greenco still purchases floaters (damaged, underripe, etc) but immediately separates the two qualities and only markets floaters as B-quality cherry. After floating, the higher quality cherry is sorted again by hand to remove all damaged, underripe and overripe cherries. Cherry is laid in thin layers on raised tables where it is turned frequently to enable even drying. Cherry is covered when its rains, during the hottest part of the day and overnight.