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Mango.
Sun-ripened Ceylon mango, wild fermented to a punchy, golden tropical roar.
We take mangoes at peak ripeness from the island's interior orchards, steep them into a living green tea base, and let wild fermentation concentrate every note of tropical sugar into something sharper, deeper, and unmistakably alive.
The Story
The Ceylon mango is not the mild, supermarket variety. It is smaller, more fibrous, and carries an intensity that only island soil produces. We ferment that intensity into tartness, then let the brew breathe until the sweetness returns as memory rather than sugar.
What Goes In
- check_circle Ceylon green tea
- check_circle Wild mango extract
- check_circle Raw cane sugar
- check_circle Live SCOBY culture
- check_circle Bee's honey
Tasting Notes
- wine_bar Bright golden pour
- wine_bar Tropical nose with fermented depth
- wine_bar Clean, dry finish
- wine_bar Best served chilled over ice
Ready to taste Mango?
Grab a box and experience the real thing.