Coconut varietals
Meet the coconuts
Not the hairy brown kind. These are young, green, living coconuts: two varietals, two countries, one cold chain.
The aromatic one · TH
Nam Hom
Central Thailand
Nam Hom means “fragrant water,” and no other coconut has earned its name so completely. Grown in the orchards of central Thailand, it carries a natural sweetness with a floral, pandan-like aroma that no factory has ever managed to imitate. This is the coconut that made us start the company.
- Water
- Sweet, aromatic, almost dessert-like
- Flesh
- Silky and tender. Eat it with a spoon
- Best for
- First-timers and the fully converted alike
The refresher · VN
Green Dwarf
Mekong Delta, Vietnam
From the river-laced groves of the Mekong Delta, the Green Dwarf is cut young for water that is clean, bright, and endlessly drinkable. Slightly less sweet than Nam Hom, a little more mineral. This is the coconut you reach for after a run, a sauna, or a Kansas August afternoon.
- Water
- Crisp, clean, lightly mineral
- Flesh
- Soft young jelly, mild and refreshing
- Best for
- Everyday hydration, post-workout
No machete required
Opening one is the fun part
Chill it
Straight into the fridge when it arrives. Cold coconut water is the whole point.
Tap it
Set the coconut down, place the opener at the peak, one confident tap with the wooden mallet. That’s it.
Drink it
Straw in, or pour it over ice. Roughly a pint of living coconut water per nut.
Spoon it
Crack it wide and scoop the young flesh: nature’s pudding, and half the reason to go raw.
Taste them both on your Welcome Drop
Six coconuts free on your first delivery: the perfect head-to-head tasting.