Burundi Kayanza Masha Anaerobic Natural

Info

Purchased from: Captain's Coffee
Origin: Gatara, Burundi
Farm: Masha Washing Station
Varietals: Bourbon
Grade: 1
Purchase Date: 2025-10-07
Purchase Cost: $43.95
Purchase Gram: 2268g
Used Gram: 1200g
Remaining Stock: 1068g
Last Roasted: 2026-01-02
Link to original listing: Link

Notes from supplier website:

Despite its small size, Burundi has established itself among the coffee greats of Africa over the last few years. For better or worse, almost all coffee grown in Burundi is of the Bourbon variety which lends an unusual amount of dependability and consistency to the origin profile. The best cups of Burundi we’ve had are similar to those found in Ethiopia whose wild heirloom varieties gave birth to Bourbon. So it’s no surprise that if you enjoy good Ethiopian coffee, you’re gonna love a good cup of Burundi as well!

Masha washing station buys cherry from over 2,500 farmers in its community. If that number shocks you, it’s important to keep in mind that more than 80% of coffee farmers in Burundi are smallholders. These are folks who only have a couple hundred coffee trees which produce less than a pallet (10 bags) of specialty grade coffee each season. That’s too little to attract a suitable buyer, so community washing stations like Masha sort and blend the local crop in order to create large enough profile focused lots to export.

Community lots like this one are a great way for washing stations to craft a coffee that showcases the local terroir. This particular microlot was selected for anaerobic fermentation then finished with natural processing in order to highlight its inherent brightness and sweet, fruity flavor. The cup has effervescent yet sweet acidity which we noted as orange soda. We also noted ripe peach, raspberry, limeade and honey in our samples. These tasty notes were well balanced with a silky smooth texture and a clean, quick finish. It’s delightful as a single origin drip, but where it really shines is as a flash iced coffee. Just in time for those hot summer days that beg for an afternoon pick-me-up!

**Recommended Roast Range:** City to Full City (Light to medium)

Start at City (light) or just into a rolling first crack if you’re looking to get as much florality as possible out of the cup. If you’re looking for more caramel and body in the cup, take it as dark as full medium or after first crack has ended, but before second crack begins. We recommend keeping it to full medium or lighter to get the most from this coffee. Most roasters will likely prefer a City+ (light-medium) roast as first crack is trailing off.

Roast Batches

Jan 02 2026

Roast Details

Notes

• Batch was quite smokey again at the end
• Beans darken up real quick near/at FC

Roast log

Nov 02 2025

Roast Details

Notes

• Trying to smooth out batch size for the remainder of what I have in stock, so did 420g today
• Also curious to try higher heat, so started at 425°
  • Kept heat high for longer into roast before starting to rachet it down after we hit 300°
  • Then dropped heat at 320°, 340°, and 350°
• This batch was quite smokey + wind was blowing smoke back into the house 🙄

Roast log

Oct 18 2025

Roast Details

Notes

• This coffee his highly chaffy. Huge mess everywhere
• Stayed yellowing for good long time, then darkened right before FC

Roast log