Burundi Masha – Bourbon Honey Process
This one’s all about balance. Grown in the highlands of Kayanza and honey processed with care, Masha is a coffee that invites you to slow down and savor. It’s sweet, spiced, and quietly layered—comforting from the first sip, but never boring.
We roasted this one light, just to first crack, to preserve its delicate structure and let its syrupy sweetness shine. It’s elegant on its own, but holds up beautifully with a splash of cream. The kind of cup that doesn’t need to shout to be heard.
On the table, it’s warm and inviting. A soft fragrance of brûléed sugar, the gentle brightness of apricot, and a finish that leans into spiced black tea. Sweet, structured, and endlessly drinkable.
We taste: Brûléed Sugar, Apricot, Spiced Tea
Origin:
Burundi Masha – Honey Process
Kayanza, Burundi – ~1700 MASL
Bourbon Variety
Use:
This is the coffee we reach for when we want something cozy but clean. It shines as a pour-over or brewed batch, and pairs especially well with slow mornings, good conversation, and your favorite ceramic mug.
If you’re into coffees that are sweet, structured, and just a little nostalgic—this is it.
Notes from https://www.coffeeshrub.com/
Full Cupping Notes
This honey lot of Masha shared a lot in common with its wet process counterpart. The cup showed spiced brightness in the light-to-middle roast levels, with syrupy sweetness that lasts in the finish. The fragrance off the ground coffee had spice notes, like cardamom tea, atop raw sugar notes. Brewing a pour over, the wetted grounds showed accents of caramelized sugar, brûlée desserts, and black tea notes. The cup has convincing raw sugar notes at City-City+, such as sugar cane juice, and caramel dessert topping. Vibrant tea notes show their presence as the coffee cools down a touch, underscoring a brisk acidity that helps draw out contemplative profiles of Earl Grey and Sencha teas with a twist of lemon. The aroma is sweetly spiced with hints of clove and cinnamon sticks, leading to more a bittering whole spice notes in the finish.
This one’s all about balance. Grown in the highlands of Kayanza and honey processed with care, Masha is a coffee that invites you to slow down and savor. It’s sweet, spiced, and quietly layered—comforting from the first sip, but never boring.
We roasted this one light, just to first crack, to preserve its delicate structure and let its syrupy sweetness shine. It’s elegant on its own, but holds up beautifully with a splash of cream. The kind of cup that doesn’t need to shout to be heard.
On the table, it’s warm and inviting. A soft fragrance of brûléed sugar, the gentle brightness of apricot, and a finish that leans into spiced black tea. Sweet, structured, and endlessly drinkable.
We taste: Brûléed Sugar, Apricot, Spiced Tea
Origin:
Burundi Masha – Honey Process
Kayanza, Burundi – ~1700 MASL
Bourbon Variety
Use:
This is the coffee we reach for when we want something cozy but clean. It shines as a pour-over or brewed batch, and pairs especially well with slow mornings, good conversation, and your favorite ceramic mug.
If you’re into coffees that are sweet, structured, and just a little nostalgic—this is it.
Notes from https://www.coffeeshrub.com/
Full Cupping Notes
This honey lot of Masha shared a lot in common with its wet process counterpart. The cup showed spiced brightness in the light-to-middle roast levels, with syrupy sweetness that lasts in the finish. The fragrance off the ground coffee had spice notes, like cardamom tea, atop raw sugar notes. Brewing a pour over, the wetted grounds showed accents of caramelized sugar, brûlée desserts, and black tea notes. The cup has convincing raw sugar notes at City-City+, such as sugar cane juice, and caramel dessert topping. Vibrant tea notes show their presence as the coffee cools down a touch, underscoring a brisk acidity that helps draw out contemplative profiles of Earl Grey and Sencha teas with a twist of lemon. The aroma is sweetly spiced with hints of clove and cinnamon sticks, leading to more a bittering whole spice notes in the finish.
This one’s all about balance. Grown in the highlands of Kayanza and honey processed with care, Masha is a coffee that invites you to slow down and savor. It’s sweet, spiced, and quietly layered—comforting from the first sip, but never boring.
We roasted this one light, just to first crack, to preserve its delicate structure and let its syrupy sweetness shine. It’s elegant on its own, but holds up beautifully with a splash of cream. The kind of cup that doesn’t need to shout to be heard.
On the table, it’s warm and inviting. A soft fragrance of brûléed sugar, the gentle brightness of apricot, and a finish that leans into spiced black tea. Sweet, structured, and endlessly drinkable.
We taste: Brûléed Sugar, Apricot, Spiced Tea
Origin:
Burundi Masha – Honey Process
Kayanza, Burundi – ~1700 MASL
Bourbon Variety
Use:
This is the coffee we reach for when we want something cozy but clean. It shines as a pour-over or brewed batch, and pairs especially well with slow mornings, good conversation, and your favorite ceramic mug.
If you’re into coffees that are sweet, structured, and just a little nostalgic—this is it.
Notes from https://www.coffeeshrub.com/
Full Cupping Notes
This honey lot of Masha shared a lot in common with its wet process counterpart. The cup showed spiced brightness in the light-to-middle roast levels, with syrupy sweetness that lasts in the finish. The fragrance off the ground coffee had spice notes, like cardamom tea, atop raw sugar notes. Brewing a pour over, the wetted grounds showed accents of caramelized sugar, brûlée desserts, and black tea notes. The cup has convincing raw sugar notes at City-City+, such as sugar cane juice, and caramel dessert topping. Vibrant tea notes show their presence as the coffee cools down a touch, underscoring a brisk acidity that helps draw out contemplative profiles of Earl Grey and Sencha teas with a twist of lemon. The aroma is sweetly spiced with hints of clove and cinnamon sticks, leading to more a bittering whole spice notes in the finish.
