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1/ Coconut Flower Sap
Coconut Flower Sap
Fresh coconut flower sap is the main ingredient of SUAE BIN and an abundant source of nutrition.
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Daily harvest straight to our factory
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2/ Traditional
Fermentation
Traditional Fermentation
Our traditional method needs at least 90 days of fermenting to turn coconut flower sap into our delicious vinegar. 
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Add controlled yeast & vinegar cultures
Ceramic Pots
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3/ Ageing
Ageing
Transfer the freshly fermented vinegar to an ageing tank and leave it for one month to stabilise the vinegar taste
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4/ Pasteurisation
Pasteurisation
Pasteurisation in a heat boiler stabilises the quality and maintains the vinegar taste
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5/ Filteration & Packing
Filteration & Packing
filter in a machine, pack into a clear bottle, paste the label and recheck the quality
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Ready for our customers!
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Food grade material
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Our Craftsmanship

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