The idea came from a trip through India, where coconut water is not a wellness product. It is what people drink. A green coconut is cut open, handed over and finished within minutes. Nothing is added to it, and nothing needs to be.
Bringing that to Europe turned out to be mostly a sourcing problem. Most coconut water on European shelves is reduced to concentrate near the plantation, shipped as syrup and made back up with water on arrival. It travels cheaply, and it tastes like it.
So we started from the opposite end: the product only made sense if it was filled and sealed at source, from one producer, in one region. Everything else — packaging, paperwork, distribution — was built backwards from that single decision.