Scert Kiyago, Burundi
  • Region: Central province of Muramvya, commune Bukeye and Mbuye, colline Kigina
  • Founded: 2014
  • Producers: 1200, including 317 female
  • Certifications: UTZ, RFA
  • Varieties: Bourbon
  • Soil type: Sandy clay
  • Harvest time: March to July
  • Shipment time: August to November. Exported by COCOCA.
  • Elevation: 1600-1800m
  • Post-harvest process: Fully-washed at central washing station; double fermentation (36 hours); covered tables for handsorting; parchment stored in ventilated warehouse on wooden pallets (30MT capacity); cherry pulp composted in tanks and distributed to farmers; waste water treatment tanks. Milled at Horamama, Kayanza
  • Quality and the cup: Fully Washed Arabica Screen 15+. Berry, citrus, tea, apple, floral, fragrant

Summary

Scert Kiyago is a truly innovative cooperative, with unique and unusual origins. It was set up in 2014 by 6 families originally from the Mbuye commune, who had moved to the Burundian capital, Bujumbura. The members of the families – including a socio-economist for international organisations, a soil scientist, an agro-economist, an electrical engineer, an agronomist, and a priest – decided to combine their specialist skills to set about improving the lives of coffee farmers in their home region.

Since its foundation, the cooperative has kept its focus on improving production and technical innovation, always with the aim of sharing tools and knowledge with all of its members. Most recently, coop members have been working closely with a local university on a project trialling organic fertilisers.