After his family escaped the Liberian civil war, Founder Omaru was sent to his maternal grandmother, Jenneh Sheriff in Kankan, Guinea. She always made her signature ginger and pineapple beverage for Omaru and others especially during times of family celebrations and community gatherings.

While studying Economics at Drew University in Madison, New Jersey, Omaru convinced his friend and roommate, Kwame, to host a dorm party. For the party, Omaru asked his sister, Mariama, to teach him their grandmother’s recipe for the ginger pineapple beverage—which he made and it turned out to be a hit.

While pursuing his graduate studies in Emerging Economies and Economic Development at King’s College London, Omaru cooked and hosted friends and classmates in his small flat. He served the same ginger pineapple beverage, which became the talk of the night—leaving not a single drop behind.

For his birthday in New York City, Omaru decided to test two new flavor profiles: hibiscus watermelon and coconut lemon. His family and guests couldn't get enough, sipping the drinks continuously throughout the night. It was the ultimate tipping point—moving from a fun social experiment to a cultural opportunity realization. This was the birth of BAAKO three signature flavor profiles.

After moving back to Newark, New Jersey from New York City to save money, Omaru used his sister’s kitchen to refine BAAKO’s three flavors using a juicer. He continued testing the recipes at social events he hosted in his apartment, while simultaneously collaborating with an industry-expert formulator to prepare the beverages for market readiness.

In front of friends, colleagues, and families, we officially announced the launch of BAAKO in New York City.