Batch: 3
Tasting Notes: Leans Heavy
This new single cultivar Damu from Kadavu Fiji is a very strong and slow burner. It's such a slow burner, we thought it wasn't that strong. I was very tempted to have more than my normal amount when I think a kava is strong, because the effects were very nice and relaxing. I'm glad I didn't! About 45 minutes or so wen't by and it had me happy, smiling and ultra chill. If you're not planning on going anywhere for awhile and want to have a great time, this kava may be fore you.
It's important to note that each of our kava experiences will vary. Something that is strong for me might not be for you quite yet due to personal physiology, if you ate recently or reverse tolerance hasn't kicked in quite yet. That said, if something is strong for us, it may also be way stronger than you were expecting. So please take each kava review you get from us or anyone else as personal opinion. After you try our kava, especilly if you have a fantastic experience. We would love if you gave it a review! The more people try it and review, the better decisions people will be able to make in the future. Bula!
About this Kava:
We sourced this 100% Noble waka kava from the island of Kadavu in Fiji. This high quality noble Kava is selected from plants at least 5 years in age that have been organically grown on the island of Kadavu.
The Fijian WAKA (100% Lateral Root) Kava powder, is derived from the smaller roots that extend from the main root-stock. These roots are higher in Kavalactones.
Batch 3 CHEMOTYPE: 462315
Batch 3 TOTAL KAVALACTONE: 7.73%
Kavain/DHM Ratio: 2.7
About the Farmer:
The kava farmers name is Alosio Naduva and his family. Alasio Sovita Naduva "Mr Nitro" plays as a winger in the Fiji national rugby sevens team. He helped the Fiji Sevens side to win their fourth World Rugby Sevens Series in the 2018-19 season. He and his family have been farming kava on a few islands in Fiji for quite some time now. Look for him on Fiji's Rugby team in the upcoming Olympics!
Directions:
Made as single serving: 50g in 20oz water. Blended for 4 min, strained.
Made by the gallon: 100 to 130g. 1 gallon of room temperature water in a large bowl, bucket or a traditional tanoa bowl. Add water to the vessel. Add kava to a nut bag or cheese cloth and dip the bag into the water. Massage for about 15 to 20 minutes or until you've reached your desired potency. This will yield a much weaker kava for the purpose of sharing multiple cups with friends in longer sessions. Serve in coconut shells, glasses or store in a gallon jug chilled. Shake jug before serving.
Note: Add 20% of the gallon of water or 4oz in your single serving of 20oz as coconut milk for a tastier end result.
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