The KULTCHA mission is to brew authentic, premium kombucha. 

Between home-made and commercial, there is a space known as 'craft', and that is where KULTCHA lives.  Large-scale, commercial beverage manufacturing is a realm that is often influenced by cost-effective, high volume output of product that meets mandatory regulations by the most resource efficient means.  As a result, we do see a lot of 'kombucha-like' beverages on the market that are not naturally fermented over time.  Often they are produced in a matter of days by adding sugar, artificial flavoring agents and a microbial starter to tea that is then pasteurized.  What is lost in this process is flavor, texture and live culture.  What is added, is often not good for our health.  All in all, there is a compromise on both the flavor experience as well as the potential health benefits of kombucha.

Home brewing in small batches is arguably the best way to go for full flavor, texture and live culture benefits.  However, it is somewhat impractical in terms of delivering consistency, volume and a product that meets food hygiene and safety standards.

What we have set out to accomplish, is to create a craft brew lab that brews kombucha in the authentic, traditional 'home-made' method, yet scaled up to a commercial output capacity.  One year of R&D and a turn-key custom manufactured brew lab, built 'from the ground up', exceeding best practice guidelines, and we are now bottling our 100% natural, raw and authentic Premium KULTCHA.