Our story
Two sisters, one farm, no shortcuts.
Rooibos is usually pasteurised after harvest to extend shelf life and even out the colour. It's a fine process, but it also softens the leaf's natural antioxidants and flattens the flavour into something more uniform. We skip that step. What you get is closer to what came off the bush: a little more variation batch to batch, and a lot more character in the cup.
We're a two-person operation. One of us runs the fields, the other runs everything after the harvest. Every bag is still weighed and packed by hand.