Masenga Hill

Introducing our first coffee from Burundi, this is one that features a delicate sweet baking spice character. In the cup, we are reminded of sugared cinnamon pastries, with the malic tartness of Asian pears and a luscious mouthfeel. 

This coffee is comprised of various lots from smallholder farms near Masenga Hill, and was processed at the wet mill in nearby Migoti. It is a washed process, with a 2-step fermentation procedure. 

Bourbon is another major varietal that is a parent to many offshoot cultivars. Originating from Ethiopia, it was first widely planted on the French island of Réunion, explaining its name. Bourbon is generally known for its sweet fruit and honeyed notes, although these characteristics can change dramatically with origin and terroir differences.

This coffee is washed with a 2-step fermentation process.

The first stage is dry fermentation, where the coffee is fermented in cement tanks without water for 12 hours. The coffee is then moved to a second tank where water is added and the process continues for another half-day, after which it gets fully washed. Once the fruit mucilage is completely washed away, the coffee is moved to what are called "skin drying tables" where it is hand sorted for defects. Lastly, the coffee is dried on raised beds until reaching 11% moisture.

Green Cost: $8.10/lb
Importer: Coffee Shrub

Our "Green Cost" represents the cost of the raw coffee as well as associated transportation costs of shipping from warehouse to our roastery. As a small roaster, this allows us to provide a consistent calculation of our most important expense, given that other costs (e.g. packaging, labor, roast profiling R&D, quality control etc.) can vary significantly. We hope to be able to provide even more detailed cost breakdowns soon.