Their latest version of that blend combines Nelson Sauvin and Rakau with New Zealand passionfruit. The passion fruit was sourced from a brilliant NZ restaurant supply company. Kohia Nelson requires a bit of a different (and complex) production process. The passion fruit is dried, the seeds removed and then blended with the hops prior to pelleting. The only other ingredient used to make the blend is a small amount of natural ascorbic acid (vitamin C from citrus) to prevent oxidation of the passion fruit during the pelleting process.

   

The internal dry hop testing has come back really positive. It is found to have a potent sweet passion fruit aroma, but (in the test West Coast IPA) a nice crisp, dry, mega-hoppy flavour. We think you will be stoked on it!