Green kratom is harvested in the dense rainforests around Jongkong, a remote district in the Kapuas Hulu region of West Kalimantan, Indonesia. The leaves are shade-dried to preserve the chlorophyll and the full alkaloid profile. The result: a balanced ratio of mitragynine, paynantheine and speciociliatine — characteristic of green-vein kratom.
Green kratom leaves are harvested when they reach maturity but before transitioning to the red stage. The shade-drying technique prevents UV degradation of the alkaloids. This results in a greener end product that is botanically closest to fresh Mitragyna speciosa leaves.
Browse red, white and yellow kratom, or the complete kratom range. For deeper botanical context: our Kratom Blogs.
The difference lies in the drying method and alkaloid profile. Green kratom is shade-dried, preserving the chlorophyll — hence the green colour. Red kratom undergoes longer fermentation in sunlight, white kratom is harvested young without fermentation. Each process yields a unique profile of mitragynine, 7-hydroxymitragynine and paynantheine. Read our Complete Kratom Guide for a detailed comparison.
Our green kratom originates from the Jongkong region in the Kapuas Hulu district of West Kalimantan, Borneo. This area is known for its ancient rainforests along the Kapuas River, where Mitragyna speciosa trees grow up to 25 metres tall. The leaves are hand-picked by local farmers who have generational knowledge of optimal harvest timing. Learn more about our kratom production chain.
Green kratom from Jongkong typically has the most balanced alkaloid profile of all kratom colours: a high level of mitragynine (the primary alkaloid), combined with paynantheine, speciociliatine and a moderate level of 7-hydroxymitragynine. Shade-drying preserves this broad spectrum better than sun or fermentation drying.
After harvest, the leaves are washed, destemmed and spread on shaded drying racks in our own processing facility in West Kalimantan. The shade-drying process takes 2–3 days at controlled humidity. The leaves are then ground into fine powder and batch-tested for mitragynine content and microbiological purity before packaging.
