Sweetened with agave and free from additives, Tobi’s juices are made in small batches at Union Kitchen’s Eckington facility, and sold in local stores and farmers’ markets. Each batch is steeped, blended, and bottled by hand—often with help from local student interns—preserving the flower’s nutrients and tangy depth.

A former Nigerian diplomat, Tobi’s journey to entrepreneurship started with a catering and finger foods business before evolving into mission to share the beauty and health power of traditional Nigerian ingredients.

With demand now outpacing capacity, Tobi is preparing to scale production and launch new flavors like ginger hibiscus and rosewater hibiscus, while continuing her research with the University of the District of Columbia on local hibiscus cultivation and nutrient extraction.