Part 5/12:
Meeting local toddy tappers revealed an intricate skill set. These artisans climb tall coconut trees using homemade tools to harvest the sap, which is then fermented into a mildly alcoholic beverage with an 8% alcohol content—considered a healthy drink in their culture. The process involves climbing the trees, carefully tapping the sap, and harvesting it early in the morning, showcasing a craft passed down through generations.