GRAPEFRUIT SZECHUAN

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SANDDORN HOLUNDERBLÜTE

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RHABARBER

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GRAPEFRUIT SZECHUAN 〰️ SANDDORN HOLUNDERBLÜTE 〰️ RHABARBER 〰️

Our organic kombucha is brewed with care, using eco-friendly methods and thoughtfully chosen ingredients. With our background in hands-on production, we focus on real flavor and genuine sustainability—so you can enjoy every bottle and feel good about what you’re drinking.

  • At Verment Kombucha, our mission is to craft organic, raw, and vegan kombucha in unique, surprising flavours — offering more than just a drink. We create a living beverage that delights the senses. It's our answer to sugary soft drinks and alcohol: real, refreshing, and naturally powerful.

  • We envision a world where well-being, sustainability, and bold taste go hand in hand. At Verment, we strive to lead through flavour innovation, fermentation artistry, and deep respect for nature. By listening to our customers and honouring the wisdom of “the mother” — both the kombucha culture and Mother Nature — we aim to redefine modern refreshment with every bottle.

  • Rooted in Nature - Our kombucha is brewed with care for the planet and the people who live on it.

    Regional Commitment

    We proudly source from local producers and stay rooted in our region. Supporting our local economy and reducing our ecological footprint is not a trend — it’s who we are.

    People-Centered - Every bottle reflects our love for those who believe in mindful living.

    Wellness-Driven - Our kombucha is alive and naturally raw — to support balance, energy, and everyday well-being.

Eine Hand hält eine Flasche mit rotem Getränk vor einer bunten, geometrischen Wand. Das Getränk ist Grapefruit, Szechuan und Kombucha, die Flasche ist pink und hat den Schriftzug 'Verment Kombucha.
Getrocknete Grünkohlblätter auf einem weißen Tuch mit einem kleinen Holzhaken

Natural ingredients

Beyond crafting your favorite drink solely from organic ingredients, we avoid preservatives, artificial additives, or added flavors.

Hand hält SCOBY, lebende Mikroorganismen für Kombucha-Herstellung

Living microorganisms

We believe that all the benefits of kombucha are best preserved by keeping it unpasteurized. This is the only way to keep the beneficial microorganisms alive. Don't worry—by storing your favorite drink in the fridge, you ensure it stays safe and fresh!

  • Jhael Tabrizi

    CEO

    Jhael’s extensive professional background as a chef, combined with years of experience in gastronomy and collaborations with wine and beverage producers, inspired us to take this passion for making Kombucha at home to the next level. What began as a hobby in a student dormitory evolved into a larger vision for creating something bigger, like Verment Kombucha.

  • Lennart Bass

    Head of the Sales / Co-Partner

    Lennart brings an academic background in Hotel Management, paired with years of experience as a Chef de Rang and a role in the sales team within the beverage industry. Drawn by the exciting idea of expanding a shared passion for Kombucha to a larger scale, Lennart immediately joined Jhael on the journey to launch a start-up dedicated to celebrating Kombucha.

  • Nato Gamsakhurdia

    Marketing

    Coming from a family of wine producers, Kombucha was a completely new concept for Nato.

    Nato holds an academic background in Business Administration. Notably, the bold idea of establishing a Kombucha start-up came to life shortly after she and Jhael got married marking the beginning of an exciting new chapter together.