Raw coconut water is often left to ferment, where it eventually turns into
vinegar. The fermentation process enhances the nutrients, unlike heat
pasteurization. Naturally, the acidic environment prevents the growth of
undesirable bacteria.. With years of research done by professionals in Sri
Lanka we have developed an incubation system that could produce clean
coconut water vinegar from our certified organic coconuts (used to make our
Virgin Coconut
Oil) and retain the mother of vinegar (a colony of bacteria cultures) as a
truly raw product. We use the mother of vinegar to inoculate future batches
of organic coconut water vinegar.
