OH K! Kombucha! When microorganisms work for our well-being!
The masters of kombucha, Renato Braz and Susana Gouveia developed a kombucha of natural fermentation, which does not require refrigeration, unlike other products of its kind and which leaves our taste buds in awe.
is part of the DNA of Oh K! Kombucha and so, they are developing waste revalorisation projects in their own chain, in order to avoid losses, and making their production system more circular.
Curious? Enter with us in this fantastic world of microorganisms that work for our sensory well-being and health.
OH K! Kombucha appeared…
… as a way to combine health with leisure moments, through the consumption of a healthy drink that could be a good companion during the times of social gatherings. But OH K! Kombucha doesn’t stop there.
The drink is stable at room temperature, which is not common in drinks naturally fermented by microorganisms, today. It is a process that distinguishes them from other fermented companies and took about 3 years to reach maturity. They are thus able to achieve feats of ancient times, through the use of methods similar to those used at the time.
OH K! Kombucha…
… is formed by a cohesive team that shares the same values, walking together towards the brand’s goal, which involves “producing a good Kombucha that everyone can drink”!
Renato Braz and Susana Gouveia are the Masters of kombucha, but the team doesn’t stop there. Joana Silva Braz, economist Manuel Braz and marketing director Ana Afonso are also part of the team that makes OH K! Kombucha happen.
OH K! Kombucha…
… produces a sustainable drink that does not require refrigeration and that, for this reason, its distribution and storage already avoids considerable energy costs.
The drink results from three distinct fermentative processes, in which the first two have a duration of one month and the third fermentation takes place until the final consumption of the drink.
OH K! Kombucha is the only kombucha in Portugal and one of the few in the world, produced through traditional fermentation processes, not refrigerated and with a longer shelf life.
For the members of OH K! Kombucha, Nature cannot be considered as a set of guaranteed resources and placed exclusively at the service of the human being, but it must be perceived as a gift that must be managed with responsibility, intelligence, sensitivity, delicacy and wisdom.
Innovation and technological development…
… are a brand concern. At the moment, some projects for the waste revalorisation from its supply chain are being developed, such as the reuse of tea leaf waste and the reuse of SCOBY’s pulp for the food, clothing and paper industry, promoting circularity within your supply chain.