We had spent years tasting coconut water from across the world before we discovered Nam Hom coconutsgrowing in small traditional farms in Thailand. Literally translated to “coconut with flavorful water,” this unique cultivar was the ideal foundation to raise the standards of coconut water. At the time, purchasing bottled coconut water meant buying heat-treated products that had gone through pasteurization or aseptic processing. Why source the best ingredients if the processing essentially boils away any fresh taste?
Instead of following the norm, we established our own facility in the heart of coconut farmland and pioneered the use of High Pressure Processing (HPP) to obtain a longer refrigerated shelf life while delivering the flavor and aroma of coconut water. Creating a better product is worth the extra effort.