Kombucha fresh from the Arctic
Traditionally brewed kombucha made with some of the purest water on earth
Live cultures
Every bottle carries a living fermentation culture through to the shelf.
Organic tea
Certified organic leaf, steeped fresh for every batch.
Under 2g sugar
Fermented long enough that the culture does the work sugar usually does.
Icelandic water
Untreated, straight from Heiðmörk.
Our most popular flavours
Seasonals & specials
What it actually is
Tea, fermented by a living culture for fourteen days
Kombucha starts as ordinary organic tea. A living culture of bacteria and yeast ferments it slowly, for fourteen days, turning sugar into a light, faintly sour fizz along the way. Nothing is pasteurised afterwards, so the culture that did the work is still alive in the bottle.
Where to find it
In 73 shops and cafés, and counting
From Reykjavík grocers to a handful of shops further out, the range keeps turning up in new places. If the shop nearest you isn't listed yet, tell us and we'll follow up.
- Ferðaþjónustan Bakkaflöt
- Fjarðarkaup
- Garðurinn
- Gróa Sælkeraverslun
- Hagkaup Akureyri
- Hagkaup Garðabær
Who makes it
A chemist from Cuba, an anthropologist from Reykjavík
Manuel and Ragna started brewing in a Kópavogur kitchen in 2016. Kombucha Iceland is still the same two people, the same fourteen-day ferment, and the same untreated Icelandic water.
Run a shop, café or bar?
Trade accounts get case pricing, delivery and a reorder portal.