Local kombucha production is spreading in Mexico
In Mexico, locally made kombucha is increasingly appearing in cafés, organic food stores and among small producers. Mexico News Daily reports on the development of the fermented beverage segment.
The author of the article, who lives in Xalapa in the state of Veracruz, notes that he began noticing commercially and independently bottled kombucha in the country in the mid- or late 2010s. According to his personal observations, the beverage had previously not been widespread in Mexican cafés, restaurants or markets. The owner of the Marcelo café in Xalapa, whom the author spoke with, believes that kombucha’s popularity in Mexico has increased noticeably over the past five years.
Local producers and flavors
In Xalapa, kombucha from local producers is sold, including LindaSol Fermentería, Agua Brava and Naran Fermentos. Other brands mentioned in the article include Komboocha Puerto from the city of Veracruz, Dominga Kombucha from Cholula in the state of Puebla, Cali Kombucha from Baja California Sur and Brew Lab from the state of Oaxaca.
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According to data and reviews cited in the article, Cali Kombucha and Brew Lab launched their brands around 2015 and 2016, respectively. Specialized establishments known as kombucherías are also emerging in Mexico, while small producers may sell the beverage directly to customers in unmarked containers or as labeled micro-batches.
Pairing with Mexican products
Mexican producers often use passion fruit, tamarind, coconut and mango flavors for kombucha. Ancho pepper, jalapeño, honey or kiwi are also added to the beverage. The article mentions guava-flavored kombucha from a producer in Puebla, as well as canned Umani varieties from Mexico City — with orange and turmeric, Mexican pepper leaf, and fig.
The author suggests that kombucha may previously have struggled to establish itself in a country with a diverse culture of traditional beverages, including tepache, tequila, mezcal, pulque and atole. At the same time, the article cites market research predicting that Mexico will have North America’s highest compound annual growth rate for the kombucha market in the coming years.
