Red kratom is harvested around Sentarum National Park (Danau Sentarum), a protected wetland area in Kapuas Hulu, West Kalimantan. The mature leaves are traditionally fermented and dried in direct sunlight. This fermentation process oxidises the alkaloids and shifts the ratio between mitragynine and 7-hydroxymitragynine — the characteristic red colour is a direct result of this oxidation.
Browse all our kratom products in the kratom main category.
The fermentation process shifts the alkaloid composition: red kratom contains relatively more 7-hydroxymitragynine and paynantheine relative to mitragynine than green or white variants. Oxidation during fermentation transforms part of the mitragynine, creating a unique profile. Read our Complete Kratom Guide for the scientific background.
Our red kratom is harvested in the region around Danau Sentarum National Park — a UNESCO-protected freshwater wetland in the Kapuas Hulu regency of West Kalimantan, Borneo. The Mitragyna speciosa trees grow here in a humid tropical climate with constant rainfall, ideal conditions for mature leaves with a rich alkaloid profile.
After harvest, the mature leaves are stacked and moistened to initiate the fermentation process. Over 2–5 days, the alkaloids oxidise through enzymatic reactions. The leaves are then dried in direct sunlight at our processing facility. Each batch is tested for its specific alkaloid profile. More about our process: the kratom production chain.
Store red kratom in an airtight container in a cool, dark place — direct sunlight accelerates further oxidation of 7-hydroxymitragynine and paynantheine. Properly sealed in the original packaging, red kratom stays optimal for up to 3 months. Vacuum sealing is strongly recommended for longer storage.
