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from tree
to bottle
The
Orchard

Ciders are only as good as the apples they come from. The Wata orchard has been growing premium dessert apples since 1960 at an altitude of 1400m and in an ideal microclimate: bright autumn days, white winters, soft springs and warm summers, with 300 days of sunshine. These fruits are at the forefront of cider culture in Lebanon today. We adhere to sustainable farming practices to protect our environment and maintain the highest level of quality in our fruit. We are following an IPM program to ensure the lowest disruption to agroecosystems is maintained.

Our Apples

GRANNY SMITH
Green apples bring a burst
of invigorating freshness
to our light ciders.

STARKING Delicious
Red apples infuse our
robust ciders with layers
of depth and complexity.

GOLDEN DELICIOUS
Yellow apples add a delightful
twist to the flavor profile,
creating a harmonious balance.

Cidermaking

Once nature has done its job, it is time for our most important role and that is to create a complex, well-crafted beverage that is focused on the fruit itself. We really believe in giving cider the time it needs to mature. This smoothens it, adds complexity, and yields a product that is honest and true to the fruit.
Today we Are

Carl Bou Stephan
Operations Lead

Elias Fares
Lead Technician

Pamela Menassa
Chemist

Ramzi Karam
Partner

Soha Frem Karam
Cidermaker

Tony Khoueiry
Orchard Caretaker
the process
1/ Handpicked apples
Handpicked
Lebanese apples
2/ Washing & Sorting
All apples are washed first
then sorted into categories
3/ Grinding
All apples are
Grinded
4/ Pressing
Handpicked
Lebanese apples
5/ fermentation & Racking
All apples are washed first
then sorted into categories
6/ MATURATION 6-12 months
All apples are
Grinded
7/ Filtration & Blending
Handpicked
Lebanese apples
8/ Bottling & pasteurisation
All apples are washed first
then sorted into categories
9/ Ready for you to enjoy
All apples are
Grinded