Our Journey to Create the Best Kava RTD

We want to bring you the best kava RTD in the world but to do that we have to bring you on the journey with us.

Our kava starts on the remote island of Qamea, in the Northern Division of Fiji, kava (known locally as yaqona) it has been grown for centuries. Qamea is blessed with rich volcanic soil, abundant rainfall, and a deep cultural connection to the land. Generations of farmers have passed down the knowledge of cultivating and preparing kava — a plant revered as a symbol of respect, unity, and tradition in Fijian life.

Kava from Qamea has a special place in Fijian history. Long before it was sipped in New Zealand, it was prepared in the traditional tanoa bowls, shared during village gatherings, weddings, and important ceremonies.

Drinking kava is more than a beverage — it’s a bridge between people, a pause in life’s rush, and a connection to something deeper.

The Harvesting Process – Honoring the Plant

Our kava is grown naturally — no artificial fertilisers, no chemical sprays — just fertile Qamea soil, clean w ater, and time.
The process is as much about patience as it is about skill:

  1. Mature Growth (4–5 Years)
    Kava plants are left to mature for at least four years to develop the highest concentration of kavalactones — the active compounds that give kava its relaxing effects.

  2. Hand Harvesting
    Farmers carefully loosen the soil around the root to prevent damage. The thick, gnarly roots are gently removed by hand, a method that preserves the plant’s quality and respects the land.

  3. Root Selection
    Only the lateral roots and stump (waka) — the most potent parts — are chosen for processing. The less potent basal stems (lewena) are also used in some blends for a balanced taste.

  4. Cleaning & Peeling
    Roots are washed in fresh water to remove all soil. Some are lightly peeled to enhance purity, though many traditionalists prefer them unpeeled for maximum flavour depth.

  5. Sun-Drying
    Roots are laid out under the tropical sun for several days. This natural drying process locks in the earthy aroma and ensures long shelf life without additives.

  6. Milling & Packing
    Once dried, the roots are ground into fine powder using clean, food-grade milling equipment. The powder is then vacuum-sealed to preserve freshness before making its journey to New Zealand

The next part of the journey is combining tradition, the flavors of the pacific stay tuned ...