Our producers

We don't work with mass producers, but rather with small, artisanal businesses that use genuine long-term fermentation and don't pasteurize their products. Each of our partners is distinguished by individual creativity, a unique story, and a distinct philosophy – there are no standardized copy-and-paste recipes. This approach isn't easily scalable, it's not inexpensive, and it's not for everyone. But for those who place the utmost importance on quality, it's the only option.

BOUCHE | Berlin – The artist collective with a brewing craft

BOUCHE KOMBUCHA originated in the studios of an artists' collective. The project began as a friendly collaboration and quickly evolved into its own production facility in Berlin-Marzahn – a place where artisanal fermentation meets artistic creativity. BOUCHE's core principle: no industrially produced concentrates, no outsourcing. Instead, they develop their starter cultures and authentic flavors entirely in-house – everything is cultivated and brewed from scratch. In developing their handcrafted fermented beverages, they place particular emphasis on complex flavor profiles with a unique diversity of aromas. The two varieties we offer at Kombude – Lemon Drop (with craft beer hops) and Hibiscus7 (with jasmine and lime zest) – underscore the depth of their experimental approach. With very little sugar (2.3–3.7g per 100ml), exclusively organic ingredients from certified organic farming, and a complex flavor profile, BOUCHE positions itself as one of Berlin's few true craft breweries.

ERFRESCHERLING | Abtsgmünd – From kitchen experiments to a sibling microbrewery

ERFRISCHERLING started with the humblest of beginnings: In the summer of 2019, founder Monique – a nutritionist, food technologist, and business development graduate – brewed her first batch of kombucha in a glass jar on the windowsill. Her vision of "developing a kombucha that's not only good for you but also tastes amazing" quickly became her calling. In 2024, Monique's brother Marius – a brewing and beverage technologist – joined the team to take production to the next level. Since early 2025, the two siblings have been producing their kombucha in their hometown of Abtsgmünd-Wöllstein, in a former bakery equipped with modern bottling and labeling equipment.
Monique continues to work in the lab herself, developing new, creative flavors, while Marius focuses on production, logistics, and quality management. ERFRISCHERLING grows with great passion for natural, vibrant refreshment that combines quality and taste.

SCOO | Stade – Two worlds, one passion for fermentation

SCOO Kombucha was born out of an unexpected friendship: Mateo and Ziad, both sons of immigrant families, became neighbors in Stade and later partners. With two different cultural backgrounds and a shared curiosity for everything different, they wanted to create something unique. While Ziad taught himself how to brew kombucha in his home kitchen, Mateo was initiated into the art of fermentation in Quebec, Canada.

Back in Stade, the two spent over a year perfecting their craft. Their core principle: no outsourcing, no compromises – they brew everything themselves. Ziad is the Doer, brimming with ingenuity and unwavering determination; Mateo contributes analytical thinking and a positive attitude. Together, they developed a life philosophy, not just a beverage.

SCOO stands for sustainable enjoyment as the standard – organic and responsible practices are fundamental, not marketing ploys. The SCOO culture celebrates being different and sees itself as a wild troop of diverse monkeys: curious, open, and positive. With every bottle, they plant an alternative lifestyle in minds and refrigerators – and invite everyone to let their inner monkey dance.

YO BOOCH | Aresing – From Burning Man love to mission

YO BOOCH co-founder Brahm searched all over Germany for the kombucha that fills supermarket shelves back home in the USA – and couldn't find it. So, together with his wife Irina (whom he met at Burning Man), he decided to bring the kombucha revolution to Germany. They founded YO BOOCH in 2020 with the mission of creating authentic, artisanal alternatives to sugary drinks. With over 25 years of combined experience in the restaurant and nightlife industry, Irina and Brahm have a deep understanding of changing trends – and they also know how difficult it is to find delicious non-alcoholic options when partying. YO BOOCH stands for true sustainability: they use only regional, organic ingredients, work with recyclable packaging, and employ energy-saving production techniques. Complete transparency and openness are especially important to them – Irina and Brahm are open about their fermentation process and are always happy to answer any questions. This makes YO BOOCH much more than just a drink – it's a way of life.