We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Farm: Masha
Region: Gatara, Kayanza
Varietal: Bourbon
Process: Honey
Altitude: 1672 MASL
 
Masha washing station in Kayanza Burundi accepts coffee from over 3200 local farmers. Each producer has only 297 trees on average on roughly .11 hectares of land. These small-holder farmers are reliant upon coffee for their livelihood.
Harvest here is typically April through June, but coffee's have a long journey to export from this landlocked country.  
 
Coffee is processed at the BUDECA, SIVCA dry mill prior to export.
 
Honeys in Burundi are a rarity, but washing stations lately have been experimenting with this process and it has yielded great results. Ripe cherries are pulped, then immediately placed on raised beds for drying. Regular turning intervals create a honey most similar to the classic Costa Rican honey process. Subtle red fruits and noticeably elevated levels of sweetness in the cup are the most common characteristics we have found.