Fethiye · Türkiye
Live kombucha from the Lycian coast.
We brew kombucha ourselves, every day. With that experience we supply cafés and hotels wholesale, sell production equipment to brewers and build new kombucha plants.
What we do
One team, three lines of business.
Kombucha brewery
Live kombucha brewed in small batches in Fethiye and kept cold from tank to shelf. Wholesale for cafés, hotels, restaurants and organic shops.
Our kombuchaEquipment supply
Fermentation tanks, carbonation and brite tanks, filling, CIP and cooling — equipment we have tested in our own production.
EquipmentTurnkey plant setup
Capacity planning, layout, equipment, recipes and cultures, HACCP and licensing support, training and commissioning.
Production setupWhy us
We brew every day on the equipment we sell.
Plenty of suppliers sell tanks; few of them ferment kombucha in those tanks every week. In our Fethiye brewery we run exactly the process we recommend: water treatment, brewing, primary fermentation, flavouring, forced carbonation and a cold chain.
So whether we are supplying a café or building a 3,000-litre line for an entrepreneur, we ask the same questions: does every batch taste the same, is alcohol under control, does the product stay alive on the shelf?
- 2–4 °C
- Cold chain from tank to shelf
- 1,000–6,000 L
- Weekly capacity of the lines we build
- TR + EN
- Support across Türkiye and abroad
Our kombucha
Made with the fruit and herbs of the region.
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Classic
Black and green tea, gently tart, fine bubbles.
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Ginger & Lemon
Fresh ginger, Mediterranean lemon, a lively finish.
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Pomegranate & Hibiscus
Tart pomegranate, floral hibiscus, ruby red.
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Fethiye Orange
Local oranges with a hint of bitter-orange peel.
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Mountain Mint & Sage
Taurus mountain herbs, cool and aromatic.
For producers
Equipment and plant setup for anyone moving into kombucha production.
Moving from home brewing to commercial production is much more than choosing a tank. Hygienic design, temperature control, carbonation and alcohol management have to be planned together.
316L stainless tanks
Fermentation, starter and brite tanks with tri-clamp fittings and CIP spray balls.
Carbonation & filling
Pressure-rated brite tanks, counter-pressure filling, capping and labelling.
Setup & training
Layout planning, commissioning, recipe and culture transfer, staff training.
From the blog
What people ask about kombucha
Kombucha Fermentation Tank: Material, Size and Price
How to choose a kombucha fermentation tank: 316L vs 304 stainless, sizing and tank count, jackets, fittings, local vs Chinese fermenters and rough price ranges.
Kombucha Production Permit in Türkiye: Rules & Limits
How to get a kombucha production permit in Türkiye: company setup, premises, food business registration, HACCP, labelling, the 3.0 g/L alcohol limit and halal.
KOSGEB and GEKA Grants for a Kombucha Plant in Türkiye
Which Turkish grants fit a kombucha plant? KOSGEB start-up and equipment support, GEKA calls for Muğla, Aydın and Denizli, IPARD and investment incentives.
FAQ
Frequently asked questions
Where can I buy your kombucha?
At partner cafés, hotels and shops in and around Fethiye (Ölüdeniz, Göcek, Kaş). If you want to stock it in your business, write to us for wholesale.
Do you deliver kombucha outside Fethiye?
Live kombucha needs a cold chain. We plan refrigerated delivery along the Muğla and Antalya coast; for other cities let's talk volumes.
Do you deliver equipment anywhere in Türkiye?
Yes. Equipment supply and plant setup cover all of Türkiye; our team comes on site for installation and commissioning.
Can I start with a small production?
Yes. We plan lines starting at roughly 500–1,000 litres per week that can be expanded later.
Need kombucha — or a kombucha production?
Either way, the first step is a short call. Tell us what you need and we'll come back with a tailored offer.