Made by hand,
fermented by time,
poured with care.

Hands pouring fermented kombucha into an amber bottle on a linen table

Process

Four steps. No shortcuts.

Living base

A natural kombucha culture, raised slowly, tended daily.

Pure infusion

Whole fruits and spices · never extracts. Mango, pineapple, passionfruit, chili, turmeric, ginger.

Second fermentation

At least one week in glass. Time develops depth, light effervescence, gentle acidity.

Bottled by hand

Small batches. Numbered. Refrigerated. Ready to open.

In the jar

Mango, pineapple, passionfruit,
chili, turmeric, ginger, lime.

Each batch begins as raw fruit and root, weighed by hand and folded into the living kombucha base. Nothing is extracted, nothing is concentrated · what you taste in the bottle is exactly what we put in the jar, transformed only by time.

A small ritual, repeated every week.

Glass jars of Ferova fermenting with mango, pineapple, passionfruit, chili, turmeric, ginger and lime

Specifications

No added sugar

Sweetness comes only from fruit.

Fermented ≥ 1 week

Time, never rushed.

2–3 weeks refrigerated

Unopened. Best enjoyed alive.

Made by hand,fermented by time,poured with care.