Bir Kar Single Cultivar Traditional Kava
Santo's Red-Stemmed Cultivar: Fast Start, Muscular Finish
Named after its distinctive reddish stems ("kar" means red), Bir Kar is a rare cultivar grown in the heartland of Espiritu Santo. It moves in two stages. A quick, clear lift arrives first, then spreads into a broad muscular relaxation that carries the rest of the session. Good after a long day, and good for social evenings where you want the conversation to slow down rather than speed up.
Character: Fast onset. The first stage is a clean cerebral brightness, clear rather than sharp. It doesn't stay there. Within a shell or two it moves down into the body and settles as muscular relaxation, and that second stage is the larger half of the experience. Balanced-heady on paper, more physical in practice than the chemotype suggests. Popular for unwinding and for relaxed social sessions.
Taste & Aroma: Aromatic profile with notes of roasted peanuts, black pepper, and dark chocolate.
Traditional Grind Format: Peeled kava root ground into a medium-grind powder. Contains the root's indigestible fibres, so it needs to be kneaded and strained before drinking using a strainer bag.
Origin: Espiritu Santo, Vanuatu
Chemotype: 423156 (typical)
Processing: Fully washed, peeled, temperature-controlled drying
Laterals-to-stump: Natural (30-70%)
Kavalactone Ratios (batch averages):
K to DHM: 3.77
K to DHK: 1.15
DHK to Y: 1.67
Kavalactone ratios shift with soil, altitude, plant age and harvest, so every batch runs a little differently. The COA for your specific batch has the actual numbers.
What do these ratios mean? →
Preparation: Use ~16g per cup with 200-250ml water. Start with 2-3 cups per session. Complete preparation guide.
Note: Traditional grind offers fuller aroma and flavour complexity. For a convenient no-strain option, try our instant kava range. Learn more about kava forms.
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Organically Grown Noble Kava
100% pure noble kava from pristine volcanic soils. Our farmers cultivate specific single cultivars in regions best suited for each variety. Each plant matures for at least three years using traditional organic farming methods passed down through generations.
Always Processed from Fresh
Each batch is made from kava harvested to order, never from old village-dried stock. Plants are inspected on arrival for the right cultivar, for freshness, and for contamination. Anything that doesn’t pass is rejected.
Cleaned and Dried to Fresh Perfection
Freshly harvested roots are meticulously cleaned and dried using bespoke methods developed over years of research and refinement. The process preserves potency, fresh aroma, and active compounds. Each batch is then vacuum-sealed or nitrogen-flushed to lock in freshness.
Every Batch Tested
Our kava undergoes comprehensive testing using UHPLC analysis (superior to standard HPLC), full microbiological screening, and chemotype verification in an advanced in-house laboratory. Every batch comes with complete certificates of analysis and exceeds FSANZ Standard 2.6.3 requirements.
Check out our Certificates of Analysis