Daniel dove headfirst into the world of fermentation, becoming obsessed with perfecting that authentic Mexican flavor using every pineapple variety and traditional procedure he could find.

He actually turned his kitchen into a fermentation lab. The obsession was going great—until the "Great Midnight Explosion." One night, while the apartment was silent, the fermenting test bottles decided they’d had enough. They burst, turning the kitchen into a pineapple-scented war zone.

What started as one chef’s obsession to create a stunning, non-alcoholic brew quickly turned into a family mission: bringing authentic Mexican tepache to modern refrigerators.

After countless recipes, a few too many exploding test bottles (oops!), and late-night experiments, Coqueto was finally born.

Today, we lovingly craft a refreshing tepache inspired by our Mexican roots and brewed with a little extra care right here in Vancouver.