About Fizz

Cold cans. Loud flavours.

It started with one fridge at a corner kiosk in Jamestown in 2018. It is now six sodas canned on our own line in Tema, ninety fridges, and one rule that has never moved: real kola nut, always cold.

A corner kiosk in Accra with rows of chilled soda cans stacked under a painted sign

How it started

Started at a corner kiosk

Fizz began in 2018 as a corner kiosk in Jamestown, one fridge, two flavours mixed by hand, and a queue that emptied the fridge by noon on hot Saturdays. The drink people queued for was a cola built on ground kola nut, and the lesson stuck: put real things in the drink and serve it cold.

That is still the whole method. The kola nut arrives whole from Ashanti and is ground fresh and steeped, the sugar is Komenda cane weighed to the gram, and the lemons come up from Cape Coast and are pressed with the pith on. Fizz has never bought a drum of flavour concentrate, and the day it does, the name comes off the can.

Read the whole story

60000

Cans a week

Filled and seamed on the Tema line.

90

Fridges kept cold

Across Accra and Tema, restocked weekly.

6

Flavours in the can

Orange to Cream Soda, GH₵ 12 each.

12

Grams of sugar, capped

Weighed to the gram, and never more.

Rows of bright soda cans moving down the filling line, a gloved hand steadying the row

How it is made

Ground, steeped, canned

Everything happens under one roof at Plot 6 Harbour Road in Tema. Kola nut is ground fresh and steeped overnight in steel, the syrup is built on Komenda cane sugar, and the carbonation is set cold and hard, which is what makes the first sip bite.

Batches stay small enough that a bad one costs a day, not a season. Every run is dated, every can carries 12 g of cane sugar and 10 mg of caffeine from the kola, and the tasting panel is whoever is on shift that morning, which is the strictest panel there is.

Taste the result