About Surge

Fruit first. Fizz always.

It started with a pot of sobolo at Osu Night Market in 2019. It is now six flavours canned in Accra, sixty fridges, and one rule that has never moved: real fruit, always cold.

Stalls of oranges piled high under market umbrellas at a West African fruit market

How it started

Started at a night market

Surge began in 2019 as a sobolo stall at Osu Night Market, two friends, one pot, and a queue that outgrew the table by the third Friday. The drink people queued for was brewed from whole hibiscus and fresh ginger, and the lesson stuck: buy the real thing and the flavour looks after itself.

That is still the whole method. The fruit arrives whole from the same three farms every season, Keta for mango, Abakrampa for lime, the north for hibiscus, and it is pressed within days of landing. Surge has never bought a drum of concentrate, and the day it does, the name comes off the can.

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6

Flavours in the can

Mango to Coconut, GH₵ 18 each.

60

Fridges kept cold

Across Accra and Tema, restocked weekly.

11

Ingredients, all told

Across the whole range. Nothing to look up.

2019

The year of the pot

One sobolo stall at Osu Night Market.

Hands pressing a halved orange over a juicer, filled bottles waiting on the dark bench behind

How it is made

Pressed, brewed, canned

Everything happens under one roof at Plot 14 Otublohum Road. Fruit is pressed the week it arrives, the sobolo brews overnight in steel, and the carbonation is set cold, which is slower and keeps the fizz fine rather than foamy.

Batches stay small enough that a bad one costs a day, not a season. Every run is dated, every can carries 45 mg of guarana or none at all, and the tasting panel is whoever is on shift that morning, which is the strictest panel there is.

Taste the result