Burundi - Amasho

SUGGESTED BREW METHODS: Pour Over | AeroPress | French Press

ORIGIN HISTORY:
Coffee has played a vital role in Burundi’s economy and culture for generations, with production concentrated in the country’s mountainous regions where high elevations, cool climates, and volcanic soils create ideal growing conditions. Introduced during the colonial era in the early 1900s, coffee eventually became Burundi’s most important export and remains heavily dependent on thousands of smallholder farmers, many cultivating only a fraction of a hectare. 

FARM PROCESS:
This coffee comes from the Masha Washing Station in Kayanza, where over 3,000 local smallholder farmers contribute freshly harvested cherry during the season. Named after the Kirundi word “amasho,” meaning herds of cattle, the region is deeply tied to Burundi’s agricultural traditions. After processing at Masha, the coffee is prepared for export through the BUDECA SIVCA dry mill.

CUP PROFILE:
Expect a bright and elegant cup layered with vibrant fruit character, caramelized sweetness, and delicate floral complexity. The finish is clean and refined with lingering sweetness and lively acidity.

Notes: Brown Sugar, Apple

Producer: Masha

Process: Washed

Variety: Red Bourbon

Region: Gatara, Kayanza

Altitude: 1,600–1,700 MASL

Roast: Medium