From one experiment to the first Armenian kombucha
It all began in 2020 with a small experiment. Arbucha founder Mher Badalyan brewed his first kombucha right in his office. Back then it was simply curiosity about an ancient drink and the art of fermentation.
But the hobby quickly grew into something bigger. Combining the idea with our team's many years of experience in making Armenian brandy and wine, we decided to give new life to a centuries-old tradition.
That is how Arbucha was born: a drink where live fermentation meets the character of Armenian fruits and herbs.
Awards
From the first bottle brewed in an office in 2020 to recognition at the World Kombucha Awards.
How fermentation works, what live cultures are and what is inside kombucha: we explain it all on a separate page.
More about kombucha →Rebirth: a new beginning and a conscious choice of drink. Refuel: a fresh taste and a break during the day. Rebalance: the balance of sour and sweet, tradition and modernity.