Every silky cup of Ishyo yoghurt starts somewhere green. Long before it reaches a breakfast table in Kigali, it begins as fresh milk from Rwandan dairy farms and a basket of ripe, hand-picked fruit. Here’s the journey from local ingredients to every cup.
It begins on the farm
We source fresh milk from dairies in beautiful northern and eastern Rwanda, working directly with smallholder farmers. By buying in small batches and paying a real living wage, we help our farmers earn reliable incomes and receive quality milk in return. Good food really does grow here.
Real fruit, prepared by hand
The fruit that gives Ishyo its taste is just as local. Depending on the flavour, our team prepares:
- Sun-ripened mango and sweet pineapple
- Bright strawberries and rich tree tomato (ikinyomoro)
- Smooth vanilla and creamy Greek-style cultures
Everything is checked, washed and prepared at our ingredients station before it ever meets the milk.
Cultured, cupped and capped
The milk is gently pasteurised and cultured until it’s thick, smooth and tangy. Then the real fruit is folded through, and each portion is filled, sealed and labelled on our production line. Quality and food-safety checks guide every step, so you get the same trusted taste in every single cup.
Made in Rwanda, for Rwanda
From the farm to the factory to your fridge, Ishyo yoghurt stays proudly local while supporting Rwandan farmers, families and communities along the way. That’s a spoonful of happiness you can feel good about.
