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The coca leaves are picked above 2000 metres in the Andes and arrive (in the freshest state possible) in 200 kilo bales west of Amsterdam to the first facility and are immediately macerated (cut finely) in a maceration tank.

Note: the month of August sees the first fresh growth of leaves and these are chosen for their optimum organoleptic properties. This (tea) liquid is pot distilled to a strength of 78 - 82% depending on the leaf.