Stores

Products

Juices

CoralTree Organics juices and vinegars

Juice made with passion

Coral Tree organic juices Believers in the healing powers and goodness of apple cider vinegar will rejoice in the passion that Kim Baker brings to the production of his apple cider vinegars and juices.

Twenty years ago Kim converted his CoralTree Orchard in Levin to certified organic practice, long before organic produce was in great demand. He uses old world apple varieties and continues to plant rare varieties of apple for future cider vinegars and research.

Oak casks mature the apple cider vinegar, just the way it was done many moons ago. The naturally occurring fermentation process which happens over time gives the vinegar a cloudy or hazy appearance. The vinegar isn’t filtered, leaving all its goodies intact for your benefit. It’s authentic, good and good for you.

CoralTree juices are just as good. Apples are in all of them, but he happily mixes other fruits for different palates. The good news is that, unlike many juices on the market, there is no added water, it’s 100% organic fruit. Pasteurising (heat treatment) preserves the juice naturally, so there’s absolutely nothing added anywhere.
Beverages / Juices / CoralTree Organics juices and vinegars

Add a Comment

Comments

RSS feed for comments on this page

No one has commented on this page yet.

Pizza focacccia

Regional variations of Italy's pizza and focaccia

Italy’s pizza and focaccia originated in Naples, but there are many regional variations throughout Italy. Nunzio Romano recently outlined the more t...

by Nunzio Romano for Italianfoodlovers
Ethical shopping free range label2

Ethical shopping: Are labels trustworthy?

Except for labelling, what evidence do we have that one product is more “ethical” than another? We know that manufacturers are prone to “puffery” abou...

by Andrew Laxon for The New Zealand Herald
Tomato jam

Tomato Jam

It’s not sauce and it’s not ketchup, but it is a cousin of these tomato preserves. Rather, it’s jammy and spicy with all the joy of a slightly sweet, ...

by Mark Bittman of The Minimalist