Busasa
From the Busasa washing station in Gashoho, northern Burundi, this fully washed medium roast is the work of roughly 1,600 smallholder farmers delivering ripe cherries to a station built on quality and fair pay. Slow-dried at altitude on 151 African raised beds, Busasa delivers a layered sweetness with flavors of apricot, raw sugar, and date.
Tasting Profile
Origin Story
Gashoho, Burundi
Busasa Coffee Washing Station was established in 2014 in the Gashoho area of northern Burundi, and today it sources cherry from roughly 1,600 smallholder farmers scattered across the surrounding hills. A core team of six full-time staff, joined by up to 150 seasonal workers during harvest, runs the station's 151 African raised drying beds. Farmers who deliver to Busasa earn a 20% premium over local market prices, and station workers take home wages nearly 60% higher than Burundi's national average. Busasa is part of Matraco, a Burundian-owned company that operates two other washing stations in the region and supports producers through compost distribution, seedling donations, and tight quality oversight. Matraco even runs its own fleet of trucks to move coffee with care. As Burundi's coffee sector has opened up in recent years, stations like Busasa have helped farmers lift both cup quality and their livelihoods in tandem.
Brewing Guide
Grind
Medium, like table salt
Bloom
Pour 50g water, wait 40 seconds
First Pour
Steady spiral to 170g by 1:10
Final Pour
Bring to 280g by 1:50, let drain
Grind
Coarse, like sea salt
Add Water
Pour 340g water at 200°F
Steep
Wait 4 minutes undisturbed
Press & Serve
Gentle press, serve right away
Dose
18g in, medium-fine grind
Distribute
WDT tool, then level tamp
Extract
Target 38g out in 26-30 seconds
Taste
Juicy apricot with lingering sweetness
