Region: Gihororo, Kayansa
Variety: Red Bourbon
Process: Honey
Altitude: 1672m
Notes: Dried apricots, blueberry jam, cane sugar.

Masha coffee washing station shares its name with the sub-hill upon which it stands. The sub-hill is actually more famous or its cattle than its coffee. The name Masha comes from the Kirundi word “amasho”, meaning “herds of cattle”. The sub-hill has been a crossroad for many herds in the region. Many of the local herders greet each other with a unique phrase only used in this region. They say, “gira amasho”, which means “owner of cows”.

Masha station was built in 1989. The majority of farmers who deliver cherry are subsistence farmers. Farmers intercrop their trees with food crops and other cash crops to feed and support their families. 

During the harvest season, all coffee is selectively hand-picked. Most families only have 200 to 250 trees, and harvesting is done almost entirely by the family.

Quality assurance begins as soon as farmers deliver their cherry. All cherry is floated in small buckets as a first step to check its quality. After floating, the higher quality cherry is sorted again by hand to remove all damaged, underripe and overripe cherries.

After sorting, cherry is pulped within 6 hours of delivery. During pulping, cherry is separated into high- and low-grade by density. The coffee and remaining mucilage is then transported to the drying tables where they will dry slowly for 2 to 3 weeks, during which time it is repeatedly sorted and raked to ensure even drying. The coffee is left to dry from sunrise to sunset and is covered with a sheet during the evening or when it rains. The moisture level is carefully monitored and any parchment with visual defects is removed.