In his early twenties, Happy Moose co-founder, Ryan, lived with a family in Costa Rica. Each day, the matriarch of the household, Eugenia, would make fresh agua frescas using local tropical fruits. He came to depend on their vitamin-rich and life-giving qualities which would replenish him after long, sunny days at the beach.
When he relocated to San Francisco, he lived in a house with (admittedly) one-too-many roommates! His first winter, his 10 housemates were passing around the flu,
In his early twenties, Happy Moose co-founder, Ryan, lived with a family in Costa Rica. Each day, the matriarch of the household, Eugenia, would make fresh agua frescas using local tropical fruits. He came to depend on their vitamin-rich and life-giving qualities which would replenish him after long, sunny days at the beach.
When he relocated to San Francisco, he lived in a house with (admittedly) one-too-many roommates! His first winter, his 10 housemates were passing around the flu, and after he caught it for a second time, he found himself longing for those nutrient dense juices from his time in Costa Rica. So, he and his friend and roommate, Phoebe (with a background in nutrition science), began creating revitalizing and delicious blends in their home kitchen. Happy Moose was born!
Today, they work closely with organic California family farms to source organic fruits, veggies and herbs at the peak of ripeness. Tree-ripened, hand-harvested, and promptly pressed in under 3 days—that’s their promise!
