BUCHA DEL VALLE

ABOUT

Bucha Del Valle

Bubbling with Flavor, Bursting with Life!

At Bucha Del Valle, we believe that kombucha should be a vibrant celebration of flavor and effervescence. Born from a passion for crafting exceptional beverages, we set out to revolutionize the kombucha market in the Sacred Valley by focusing on what truly matters: bold, exciting flavors and a delightful fizz that dances on your palate.

Our journey began with a simple goal— to create RAW kombucha that not only tantalizes the taste buds but also nurtures your gut health. We handcraft each batch using high-quality, local ingredients and traditional brewing methods, ensuring that every sip is bursting with live cultures and beneficial probiotics.

What is Kombucha?

"Tea of Immortality"

Kombucha has a rich history that dates back thousands of years. It is believed to have originated in Northeast China around 220 B.C. During this time, it was known as the "Tea of Immortality." From China, it spread to Russia and then to other parts of Europe and the world.

Kombucha is a fermented tea beverage that has a slightly tangy, effervescent flavor. It’s made by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (often referred to as SCOBY). This fermentation process typically takes about a week or more, during which the SCOBY consumes the sugar, producing various acids, gases, and probiotics. Kombucha can provide potential health benefits, such as aiding digestion and boosting the immune system.

How It's Made

It's what's on the inside that counts

Our brewing process begins a full two months before our kombucha reaches your hands. We start with a robust starter tea made from premium green tea, aged for 30-60 days to ensure it's just right for blending into each new batch.

During our first fermentation, which takes place in open vessels for 1-2 weeks, a beautiful symbiosis develops between the bacteria and yeast, creating a harmonious balance of sweetness and tartness. Once we achieve that perfect flavor profile, we can begin the second fermentation. We transfer the kombucha into sealed tanks and infuse our kombucha with local, fresh ingredients. The natural sugars from the fruits or honey are consumed by the SCOBY, producing delightful CO₂ bubbles that give our kombucha its signature effervescence. Before bottling, the kombucha is passed through filters to create a smoother experience for the consumer, yet leaving much of the organic material in tact for optimum health benefits.

Each bottle is filled by hand and left in ambient temperature for a few more days, ensuring it’s just the right amount of fizz for you. While kombucha doesn’t have a strict expiration date, we recommend enjoying it within two months to experience the bursting flavors and to minimize the chance of over-carbonation. Rest assured, we carefully track our sales in each store and restaurant to ensure that no bottles linger on the shelves for too long.