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KAVA PROS TRADITIONAL FIJIAN KAVA 150g

Curious about kava? Our 150g bag is the perfect low-commitment, high-quality way to experience booze-free wind-downs and social ease. Great for first-timers! Ease into your weekend and connect without the pressure of buying big.

Traditional Fijian Kava is a mixture of random seasonal cultivars put into one bag, giving both versatility and balance. Compact, affordable, and simple to prepare. Perfect for flexible use, such as winding down after work or chilling in a friend's house. It’s a great option for nightly routines, weekend chillouts, or laid-back gatherings.

Say goodbye to the side effects of booze without spending $80–$100 upfront. You still get a high-quality drink and a healthier lifestyle at a fraction of the cost. It’s a great way to unwind without heavy weight or agonizing hangovers.

Traditional Fijian Kava at a Glance

• Ideal size for first-time users, budget friendly
• Compact, affordable, and simple to prepare.
• Great for evening wind-downs or social nights.
• No hangovers, great booze alternative

Region of Origin: Savusavu, Vanua Levu Fiji
Scent Profile: Mild notes of cinnamon and vanilla
Flavour Profile: Smooth, slightly bitter
Effects: Social, relaxed and uplifting without knocking you out
Grind: Traditional Grind
Cultivar: Mixed
Age: 3-4yrs
Only 2-3 tablespoons per 600ml water.

** THIS PRODUCT REQUIRES A STRAINER BAG ** WE HAVE A SPECIAL OFFER ON STRAINER BAGS WHEN THIS PRODUCT IS ADDED TO CART.

How to Make Kava - Traditional Method

Step 1: Add 2-3 Tablespoons to the strainer bag. 
Step 2: Fill a basin with 600-800ml water
Step 3: Knead bag in water for aprox 3-4min until water is nice and dark. 
Step 4: Drink approx 100ml at a time in one go.
Follow up with another cup every 10-15min while you do other things.
I.e. Don't sip the 100ml just drink the lot. Have the next 100ml shot about 10-15min apart.
<< BE SURE TO STIR WELL BEFORE EACH CUP>>

How to Make Kava - Shaker Bag Method

Step 1: Add 2-3 Tablespoons to the kava pros shaker bag and zip up tightly.
<<Ensure the zipper is sealed all the way to the end>>
Step 2: Fill a normal shaker bottle up with 600-800ml water
Step 3: Shake bottle for 40 seconds until liquid is nice and dark.
Step 4: Drink approx. 100ml at a time in one go.
Follow up with another 100ml cup every 10-15min while you do other things.
<<Shake well before pouring each cup>>

 WHY BUY FROM THE PROS?

 Kava Pros have been involved in the agro-processing industry in Fiji for over 2 decades the knowledge and experience in kava is second to none. Kava Pros has built relationships with our farmers to cooperate and increase the quality and maturity of our kava so we only bring you the best. Kava Pros regularly inspect their facilities to ensure food safety compliance is met. 

Kava Pros ensures all kava is processed and packed to international standards. Although we can't divulge our secrets to processing a superior kava product its evident becomes clear after opening the first bag.

KNOW YOUR KAVA 

WAKA - LATERAL ROOT

This is the business end of the kava root where the majority of the kavalactones is held.
Its strong, hard hitting and a dark colour when mixed. If your kava looks dark in colour you can be sure it is a waka dominant powder. 

LEWENA - BASAL ROOT

This is the less potent part of the root system and located just above the waka and below the stem. Its smooth milky and plesent tasting though you will need to drink a lot more in order to feel the effect. 

KASA - STEM (BUYER BEWARE)

The kasa is used by dishonest sellers to bulk up the weight of thier product and it is truly an ugly part of the kava trade. Kasa should only be used for replanting. When pounded up with waka and lewena there is really no way to tell what it is you're drinking. The only way to tell is when you feel sick and hungover the next day. 

Kava pros can confirm we never use kasa or stem in any of our kava products. 

Kava Pros do not buy or trade kava less than 3 years old. Kava Pros firmly believe that kava root should be left in the ground for an absolute minimum of 3 years.
We do not encourage our farmers to harvest their crop unless its at least 3 years old.