Burundi - Masha

Masha Washing Station shares its name with the sub-hill on which it stands. This sub-hill is more renowned for its cattle than its coffee. The name "Masha" originates from the Kirundi word "amasho," meaning "herds of cattle." The sub-hill has historically been a crossroads for numerous herds in the region. Many local herders greet each other with a unique phrase, "gira amasho," which translates to "owner of cows."

Masha Station was established in 1989. The majority of farmers who supply cherries are subsistence farmers. They intercrop coffee trees with food crops and other cash crops to sustain their families.

After sorting, cherries are pulped within six hours of delivery. During pulping, cherries are separated into high- and low-grade categories based on density using a Mackinon 3-disc pulper equipped with an additional separation disk. Once pulped, the coffee is transferred to epoxy-coated, concrete fermentation tanks. Oro yeast, sourced from the French company Lalcafe, is added to the tanks. The tanks are left to ferment for approximately 36 hours.

LALCAFÉ ORO™ yeast (Saccharomyces cerevisiae) was specifically developed for coffee production over a four-year research and development period. Trials conducted in various regions and environments demonstrated Oro's suitability for enhancing the efficiency of the wet processing method and elevating cup quality. Oro's ability to thrive even at low temperatures makes it adaptable to various altitudes. The yeast effectively controls the fermentation process, mitigating the risk of spoilage and undesirable micro-organisms. Moreover, its specific metabolism and high capacity, even at cold temperatures (minimum 15°C), enable the expression of fresh and fruity characteristics in the coffee beans while preserving the unique flavors of each origin.