Burundi, Masasu

STORY

We partnered with Higa Coffee Importers to bring you this delicious Burundi coffee! Masasu is the actual hill of the coffee farm whereas Businde is the region containing over 650 farms including our coffee!
After picking, the coffee cherries first go through a process called "floating" wherein the "sinkers" are separated from the "floaters." The floaters are processed as a lower-grade coffee, and the sinkers are classified as a higher-grade coffee and sorted even further to take out any overripe or damaged cherries. 
The fully washed coffee is fermented for 12 hours, and then afterwards go through a final sorting process to determine further bean grading (A1, A2, A3, A4: A1 being the largest bean size). The coffee is then finally dried on African drying beds before they are bagged and shipped to us.
This coffee is a traditional African coffee that is herbaceous, acidic, and tangy. 

PROCESSING METHOD

Washed

ROAST

Light

IMPACT

Did you know that $1 of every coffee bag sold is donated to a safe house that serves victims of human trafficking?  Learn more HERE and thank you for helping us cultivate freedom!