Cold-pressed, single-origin, limited drops. Each juice is built around one of the rare fruits we ship — soursop in May, mangosteen in July, dragon fruit year-round.
Drops are seasonal · never industrial · limited per batch
Fresh cacao-pod pulp pressed with coconut milk. Tropical not chocolate.
The white pulp of a fresh cacao pod tastes nothing like chocolate — lychee, pineapple, perfumed dairy. Pressed with coconut milk it drinks like a velvet smoothie.
The cacao pulp is the rarest input in any juice we’ll ship. Limited drops only.
Sugar Mango and Granadilla, in the ratio that locals in the tropics actually drink.
Sugar mango (low-fibre, fragrance-forward) pressed with granadilla pulp. The most-drunk fruit combination in Colombia and the Caribbean, but rare to find done well in the UK.
Pink guava with a slow-pressed ginger kick. Single-origin Thai guavas.
Pink guava pressed with fresh ginger — the kind of juice you’d pay £8 for at a Marylebone café, made from fruit that actually tastes of guava.
Yellow Pitahaya, white dragon fruit, coconut water. Cold, clean, bright pink.
A three-ingredient juice that reads electric on the shelf. Yellow Pitahaya gives the sweetness, white dragon fruit smooths the texture, coconut water carries it.
Zero added sugar. Zero acid. Drinks like a sorbet.
Mangosteen pulp meets pink guava, finished with a touch of ginger.
The juice we kept hearing requests for. Mangosteen’s perfumed pulp, balanced with pink guava’s musky sweetness and a clean ginger finish.
Limited by mangosteen’s six-week peak window each year — drops will be seasonal.
Cold-pressed soursop pulp, a squeeze of fresh lime, no added sugar.
Our flagship juice. Cold-pressed soursop, fresh lime and a quiet hint of mint — served chilled in 500ml glass bottles.
Soursop is climacteric and notoriously short-lived, which is why no one in the UK juices it at scale. We’re working with a Vietnamese single-farm supplier to ship daily.
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