On a 5 acre, sun-drenched farm on Salt Spring Island, we are growing community, sustainability, batches of beautiful kombucha and batches of beautiful children.

I started our company 5 years ago with the modest ambition of making the best kombucha the world has ever seen. I had noticed that most brands were either too sweet or too sour for our taste, so I lovingly developed a flavour profile that kept all the elements of kombucha in balance.

A few years in, my husband joined the team, and now it is a real family enterprise.

We blend a unique brew that is crafted in small batches using our mountain spring water and organic teas, including immune boosting Yerba Mate, an antioxidant powerhouse.

Our flavours feature healing herbs, many of which we grow on our organic farm. These herbal elixirs boost immunity, aid digestion, and improve mood and energy.

Our small list of ingredients creates big, bold flavours.  Our kombucha is 100% raw and organic, fair-traded whenever possible.

As our little business has grown, we have never wavered in our commitment to bringing you the finest quality kombucha we possibly can.

Lea Weir, founder of Salt Spring Island Kombucha