Harvesting a coconut flower is an everyday activity, and we tap our flowers multiple times a day. Our tappers are well trained in the traditional methods of tapping, spiced with a little innovation since we constantly learn and evolve. Tapping is a crucial point in our journey from soil-to-shelf. Doing it correctly ensures the food grade quality and high yields.
By slicing a thin layer off the flower we open it up for tapping, the sap then drips into a collection container. After collecting the full containers we stabilize the sap in-field to ensure fermentation does not occur. Tappers then test the sap for different properties and send it to the factory through our daily delivery system.