Nutrients that survive the trip
Cold-pressed at 4°C and never heated, so vitamin C arrives at 120% of your daily need instead of the 40% a pasteurised bottle delivers.
Features Everything in the bottle.
Everything in the bottle.
Nothing you didn’t ask for.
Most green juice is a logistics compromise dressed up as a health product. Ours is built backwards from one constraint: the plant should still be recognisable when you drink it.
01 — The problem
Why most green juice disappointsWhat you are sold
"Fresh" juice with a three-week head start.
To survive a supermarket shelf, juice is heated to kill everything that would spoil it — and most of what made it worth drinking goes with it. The label still says fresh, because the word is not regulated.
What we built instead
A twenty-four hour chain, with no shelf in it.
No warehouse, no pasteurisation, no concentrate. The bottle you open was a vegetable in a field the previous morning, and the whole operation exists to keep that sentence true.
- Farm to glass
- 24h
- Daily vitamin C
- 120%
- Partner farms
- 6
- Max sourcing radius
- 200km
02 — What you get
Five outcomes · No fillerTwenty-four hours, farm to fridge
Harvested one morning, pressed the same day, on your doorstep the next. Supermarket "fresh" juice averages three weeks in a warehouse.
A ritual that survives a bad week
One bottle, one moment, before anything else. No counting, no fasting, nothing to give up — the habit holds because it asks for four minutes.
You know every grower by name
Six partner farms, all within 200 km of the press house, all certified organic. Each delivery names the farm your greens came from.
Nothing locks you in
Pause before Thursday midnight and next week simply does not ship. Cancel in one click, keep the recipe guide.
03 — How it works
Three steps · Twenty-four hours- 01 Day 0 · 05:00
We harvest what is ready
Our growers pick at dawn and the crates leave the field within the hour. Nothing is picked early to survive storage, because nothing goes into storage.
- 02 Day 0 · 14:00
We press cold, never hot
A hydraulic press extracts the juice under pressure alone — no blade heat, no oxygen whipped through it, no pasteurisation afterwards. That is the entire trick.
- 03 Day 1 · 07:00
You drink it the next morning
Insulated recyclable packaging, delivered before nine. From the ground to your glass in under twenty-four hours, every single week.
04 — What is inside
Five greens, chosen for what they do.
Kale, cucumber, avocado, broccoli and lime — each one earns its place nutrient by nutrient, not because it photographs well.
Read every ingredient
05 — Before you ask
Four honest answersWhat actually makes cold-pressing different?
A centrifugal juicer spins a blade fast enough to heat the pulp and beat oxygen into it — both degrade vitamin C and the enzymes. A hydraulic press uses pressure only, at 4°C, so what leaves the press is close to what was in the plant.
How long does a bottle keep?
Four days refrigerated. There is no pasteurisation and no preservative, which is exactly why it tastes like the vegetable and exactly why it does not last a month.
Is this a fast or a cleanse?
Neither. You eat normally. The programme adds one cold-pressed juice to your morning and lets the rest follow on its own — the 7-day reset in the Journal explains the reasoning.
Can I choose my blends?
From your second week, yes — the full line-up is customisable. The first week ships our default sequence so you have a baseline to compare against.
Taste the difference twenty-four hours makes.
Pause or cancel anytime · Free weekly delivery