100% Fresh Hawaiian
Wailua River Noni Juice® is organically grown on Hawaii's "Garden Island" of Kauai. It is a project of Kauai's Hindu Monastery, located on the banks of the sacred Wailua River. The noni is picked ripe from our organically grown trees, washed and set in barrels where it self-ferments for 60+ days. It is then pressed, filtered and bottled with no added ingredients. The monks personally oversee every phase of production—from cultivation to harvest to juice to bottling, in order to ensure the finest possible product, farm direct to you. Learn more about us.
A sunset view of the North Fork of the Wailua River with Mount Waialeale in the background. Kauai's Hindu monstery was founded in 1970 by Satguru Sivaya Subramuniyaswami at an area the Hawaiians named Pihanakalani, "where heaven meets the earth." In the tradition of South Indian aadheenams (monastic theological centers), we maintain over 200 acres of agricultural land to grow much of our own food, noni fruits and hardwood trees.
At present we have eight acres planted with 1,400 trees on land leased from the State of Hawaii. The noni tree has uses beyond the fruit--leaves are edible and the roots provide an intense orange dye.
Noni fruits year around, slowing down in the months of July and August. We pick ours when it is ripe and turning white. At this elevation, near the base of our ancient Volcano, we receive high rainfall which grows abundant fruits and gives our juice a lighter finish.
The noni is brought in from the field and washed thoroughly in a round rotating "barrel washer." It takes several minutes to tumble from one end to the other as it sprayed with clean, hot water. The noni is then packed into 30 gallon drums and sealed. Nothing is added to it, and it begins to naturally self-ferment. It is ready to press after six to ten weeks.
A large German wine bladder press, and two smaller Italain presses as backups, are used to squeeze the juice from the fermented fruit. The center of the press is a large rubber bladder which fills with air and presses the juice against the outer cylinder. The press is inflated, deflated, rotated to break up the fruit again, and then inflated through several more cycles, giving a yield of 50% juice by weight. Freshly squeezed juice pours from the press and is then pumped into settling tanks.
It sits in the tanks for several weeks while the sediment settles to the bottom which clarifies the juice (the same process as used with wine). After it settles, the clarified juice is drawn off the top of the tank. Once enough juice is pressed for a bottling run, it is shipped to LA for bottling (bottling in glass in a certified organic plant is not economically available in Hawaii). The final product is a refined juice which, while definitely an acquired taste, is an excellent product.