KIN KOMBUCHA

Our Process

Est. 2022

Made in Kuching,
crafted for a kinder world.

/kɪn/

(noun) A person's relatives collectively; constituting a people, clan, tribe or family of shared values.

About Us

Not a kombucha company.

We are a lifestyle media company. We just happen to brew kickass kombucha.

AFTER Q. TARANTINO

We brew kickass kombuchas for ourselves. Everybody else is invited.

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Kombucha Brewing Process

Step 01

The Foundation

We start by steeping high-quality organic tea leaves with pure cane sugar to create a rich, nutrient-dense base.

Step 02

Transformation

The SCOBY (Symbiotic Culture of Bacteria & Yeast) is added, beginning a 7-14 day fermentation process that creates healthy acids.

Step 03

Natural Infusion

Once fermented, we infuse the brew with fresh, cold-pressed fruits & botanicals for a second round of natural carbonation.

Step 04

The Final Pour

The result is a raw, unpasteurized kombucha, naturally fizzy & packed with probiotics, ready for your first sip.

THE PROCESS

Sarawak Soil to Glass

Ethical Sourcing

We partner with Sarawakian farmers to harvest the finest Mulberry, & local botanicals, ensuring every bottle starts with premium, earth-grown ingredients.

Slow Brewed

Every batch of KIN is small-batch brewed & double-fermented for 14 days, allowing our SCOBY to develop signature complexity & natural carbonation.

Raw & Living

From our brewery to your hands, our kombucha remains raw & unpasteurized to preserve the living probiotics that fuel your gut health & well-being.

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