A behind-the-scenes look at how our kava is grown, harvested and dried on our family's land in Kadavu, Fiji, before it ever reaches a cup in New Zealand.
Kava does not have to stay in the traditional bilo. Here are simple, respectful ways to prepare and enjoy it at home, from the classic method to a few gentle variations.
Not all kava tastes or feels the same. Here's a friendly guide to how Fijian, Vanuatuan and Tongan kava differ — and how to pick the right one for you.
Kava is quietly becoming part of the Kiwi social scene, from Auckland kava lounges to backyard circles in Christchurch. Here's a look at how — and why — it's growing.
From Fijian sevusevu to Tongan royal kava circles, every Pacific nation brings its own ceremony, etiquette and meaning to the bowl. Here's a guide to the traditions behind the drink.
New to kava? Here's what actually happens the first time you try it — from the taste to the mellow, sociable feeling, and why your second or third bowl often hits differently than your first.
Kava doesn't start in a shell. It starts years earlier in the ground in Kadavu, Fiji, and how it's grown and harvested shapes everything that ends up in a bag of our kava.
What actually happens when you drink kava? We break down kavalactones, the natural compounds behind kava's calming effect, and why sourcing and variety change how they work.
Not all kava is the same. Here's the difference between noble and tudei varieties, why Pacific growers have prized noble kava for generations, and how to work out what's in your bowl.
