In Burundi, coffee production involves small farmers who own less than a hectare each and deliver cherries to centralized depulping and washing stations called SOGESTALs. This collective approach makes it challenging to produce single-producer, single-farm, or single-variety lots, so coffees are sold under the name of the washing station. The quality of the coffee depends heavily on the leadership and management at these stations, which can be either privately or state-run. Detailed sorting, fermenting, and washing processes are essential for achieving quality and uniformity. 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.
This washed bean has notes of Brown Sugar, Pink Grapefruit, and Molasses with a tart acidity.
