Mindfully fermented by real people and motha’ nature






Kombuuu…. Whaaa ?
With roots in Ancient Asia and a strong reputation on the fermentation scene, Kombucha is to tea what wine is to grapes and what cider is to apples — without the alcohol.
In other words, it’s a brewed tea, transformed by a symbiotic culture of microorganisms and yeasts (aka fermentation). The process is as complex as it’s delicate, as rigorous as it is magical.
Some enjoy it for its properties, others simply because it’s a delicious “better-for-you” alternative to nasty soft drinks. And guess what? It’s all natural.
No big secrets, just a lot of love
Our philosophy
Yeah, we could spin it and make it sound fancy. But actually, it’s dead simple. Here is what it’s all about.

Natural & Organic

Independant

Swiss

Delicious

SAVOIR-FAIRE

Our story, in short…
Born and brewed in Lausanne, it all started in an apartment kitchen. Literally. It’s 2013, and there’s Arnaud. It’s connected to the highest peaks of the Swiss Alps, our Canadian buddies at Rise Kombucha, Lake Geneva, and to some more friends who joined in 2019 to build our own facility and pursue some big dreams… What’s next? Well, stay tuned — it really feels like we’ve only just started.



