Coffee dries on raised beds under the protection of a cover at Migoti wet mill, where Masenga is processed. Migoti, Burundi.
A view of Masenga hill from Migoti wet mill.
Women pick the final ripe cherries from the harvest near Masenga hill and Migoti wet mill.
Coffee dries on raised beds under the protection of a cover at Migoti wet mill, where Masenga is processed. Migoti, Burundi.
A view of Masenga hill from Migoti wet mill.
Women pick the final ripe cherries from the harvest near Masenga hill and Migoti wet mill.

Burundi Colline Masenga

$9.05
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The profile is on the delicate and bright side for Burundi, with elegant acidity that weaves through complex raw sugar sweetness. Top notes hint at cinnamon stick, rose hips tea, and lemon. Excellent pour-over. City to City+.

Total Score: 89.2
weight *: 1 LB
Product Overview
Full Cupping Notes

We've really enjoyed the light/bright aspects found in this year's coffee from Masenga. Compared to the others in the box, the profile is a bit more delicate and high-toned, with elegant acidity that weaves through complex sweetness at lighter roast levels. The fragrance had a maple sugar note that was quite potent, with sprinkles of unrefined sugar, and complex baking spices. The wet aromatics were a bit more spice-forward, all spice and cinnamon notes layered with dark sugar,  honey, and a hint of orange. Some of that spiced complexity comes through in the cup too, well-integrated and balanced, and sits nicely with the assemblage of raw sugar notes that inform the core cup sweetness. As the coffee cools, the delicate aspects start to outline more distinct flavors of cinnamon stick, chamomile and rose hips teas, along with a hint of lemon essence. These aspects bring quite a bit of interest to light City roasts, and lighter body paired with tartaric acidity shines a light on Masenga's crisp cup profile.

COFFEE DETAILS
process methodWet Process (Washed)
cultivarBourbon Types
farm gateYes
Farm Notes

Origin & Farm Notes

This coffee comes from the Masenga hill ("colline") region, and part of a cluster of hilltop villages that we bought coffee from this year. It's opposite of Migoti hill, which you may be familiar with from our site. In fact, this coffee is from the same group, headed by a man named Dan Brose, and his partner Poncien. They buy coffee from the surrounding hillsides and then process it at their wet milling site in Migoti. With plenty of washing tanks, Migoti is well-equipped to manage lot separations in order to isolate different qualities during the main part of the harvest. They have two sets of tanks and the coffee is fermented in 2 stages. The first stage is dry fermentation, where the coffee is poured into the cement tanks without water. After 12 hours, fermentation is well underway. The coffee is then moved to a second tank where water is added and the process continues for another half-day, after which it is soaked in clean water for 4 to 6 hours. 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 that are easiest to see while the coffee is still wet. Finally, the coffee is moved to raised beds and dried the rest of the way down to 11% moisture.

Check out our podcast episode with Dan Brose, where we learn more about his background in coffee and growing up in Burundi.

Specs

Technical Specifications

Key specifications and operating details for this product.

region Masenga Hill
processing Wet Process (Washed)
drying method Raised Bed Sun-Dried
arrival date May 2026
lot size 42
bag size 60 KG
packaging GrainPro Liner
farm gate Yes
cultivar detail Bourbon
grade A1
appearance .2 d/300gr, 15-17 Screen
roast recommendations City to Full City
type Farm Gate
recommended espresso No
Reviews

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