Founder & CEO
My "jamu journey" began in San Francisco, California when I had the sudden urge to remember and honor my ancestors. I felt the need to connect with my ancestral roots. While riding the cable car, on my way home from work, my heart was telling me to make turmeric-jamu sweetened with palm sugar, just like my mother made it when I was a child.
Making jamu is my family's tradition. Just like my ancestral grandmothers made them centuries ago, I brew only fresh-cut. organic, and unprocessed ingredients to create jamu, best when made with fresh-cut ingredients. Jamu is a perfect refreshing and calming drink. We drink jamu when we feel imbalance, we drink it to cool ourselves in the punishing tropical weather, we drink it to keep ourselves healthy, and we drink it to celebrate our abundance and health.
I enjoyed making it and
decided to do further research on turmeric. I discovered about 300
scientific studies, in 2008 on turmeric and ginger. I was blown away of
their health benefits. The idea of honoring and preserving the gifts of
my ancestors consume me as I began to dig deeper into my heritage, and
decided to embrace it.
Before this journey began, I had a career at the World Health Organization and the United Nations in Geneva, Switzerland where I implemented capacity building projects in Nepal, The Philippines, Thailand, and Papua-New Guinea. I learned so much from the local, tribal and indigenous people that I hope to share my journey with them in the near future.