THE FIRST SWISS MADE
vegan. gluten-free. alc. 6%. naturally fermented. made in switzerland.
THE FRESHNESS
OF BEER.
THE LIGHTNESS
OF TEA.
Hard Kombucha
A fermented tea-based beverage that’s sparkling, refreshing, and offers a different way to drink.
A Simple Recipe
We brew Kōma using four different green and black teas, a kombucha culture, and cane sugar. Fermentation does the rest.
The Essentials
Vegan. Gluten-free. Alc. 6% + Naturally Fermented. Made in Switzerland.
THE RECIPE
The fermentation process is simple, but blending requires precision. We steep each tea separately, at its own ideal temperature and for the right amount of time to fully reveal its character. Once the four teas are brought together, natural fermentation through kombucha culture does the rest. No added flavours.
Assam Black Tea
Chardwar Estate, India
A rare aromatic richness with remarkable smoothness. Notes of orange layered over a malty, lightly woody base.
Gampola Green Tea
Southern Sri Lanka
Delicately sweet with subtle notes of ripe fruit.
Japanese-Style Sencha
Zhejiang, China
Fresh, vegetal notes from one of the world's most renowned tea-growing regions.
Gunpowder Green Tea
Hubei, China
Leaves rolled into small pearls, bringing depth and a long, lingering finish.
OUR STORY
We’re three best friends and Kōma started on a trip together. That’s when we had our very first hard kombucha and honestly, it blew us away. Light, sparkling, ridiculously easy to drink… we were hooked from the first sip.
When we got back to Geneva, we thought, why not make our own? Better yet, why not make it the first commercially available hard kombucha in Switzerland?
We set ourselves one goal: create a recipe that felt like us. After months of brewing, tweaking, tasting (and tasting again), Kōma finally came to life in the summer of 2026.
Now it's your turn to see what the hype is about. Cheers!
