FERMENTA
LIVING FERMENTATION TRADITIONS.
Functional beverages from
the Americas, built for modern life.
FERMENTA
FERMENTA explores the curative beverage traditions of Mexico y Latin America. Through fermentation + maceration, fruits, cacao, and botanicals are transformed into living beverages that support gut health and vitality.
TEPACHE — probiotic and prebiotic fruit fermentation with deep roots in Mexican culinary culture.
COLONCHE — a traditional probiotic fermented beverage made from red cactus fruit.
CACAO POD SODA — a refreshing interpretation of functional cacao bebidas.
A LIVING TRADITION.
Across Mexico and the americas, fermentation has long been part of everyday life. Families and communities have traditionally transformed fruits, grains, and active botanicals into refreshing drinks like pulque, tejuino, colonche, and tepache.
These beverages evolved through local ingredients and traditions rather than fixed recipes, making fermentation a living expression of place and culture.
THE MICROBIAL CRAFT.
Traditional ferments like tepache are created through the work of wild microorganisms; yeasts, lactic acid bacteria, and acetic acid bacteria that transform fruit and active botanicals into vibrant living drinks.
This natural fermentation produces gentle acidity, light effervescence, and beneficial microbial diversity.
CURÓ FERMENTA builds on this process to create probiotic beverages rooted in Mexican and Amercian fermentation heritage.
FERMENTA
LIVING FERMENTATION TRADITIONS.
Functional beverages from
the Americas, built for modern life.
FERMENTA
LIVING FERMENTATION TRADITIONS
Functional beverages from the Americas, built for modern life.
FERMENTA explores the probiotic traditions of Mexico and the Americas. Through natural fermentation, fruits, cacao, and botanicals are transformed into living beverages that support gut health and vitality
TEPACHE— probiotic and prebiotic fruit and botanical fermentation with deep roots in Mexican culinary culture.
COLONCHE — a traditional probiotic fermented beverage made from cactus fruit.
CACAO POD SODA — a modern interpretation of cacao fermentation traditions.
A LIVING TRADITION.
Across Mexico and the americas, fermentation has long been part of everyday life. Families and communities have traditionally transformed fruits, grains, and active botanicals into refreshing drinks like pulque, tejuino, colonche, and tepache.
These beverages evolved through local ingredients and traditions rather than fixed recipes, making fermentation a living expression of place and culture.
THE MICROBIAL CRAFT.
Traditional ferments like tepache are created through the work of wild microorganisms; yeasts, lactic acid bacteria, and acetic acid bacteria that transform fruit and active botanicals into vibrant living drinks.
This natural fermentation produces gentle acidity, light effervescence, and beneficial microbial diversity.
CURÓ FERMENTA builds on this process to create probiotic beverages rooted in Mexican and Amercian fermentation heritage.
FERMENTA
LIVING FERMENTATION TRADITIONS.
Functional beverages from
the Americas, built for modern life.
FERMENTA
FERMENTA explores the curative beverage traditions of Mexico y Latin America. Through fermentation + maceration, fruits, cacao, and botanicals are transformed into living beverages that support gut health and vitality.
TEPACHE — probiotic and prebiotic fruit fermentation with deep roots in Mexican culinary culture.
COLONCHE — a traditional probiotic fermented beverage made from red cactus fruit.
CACAO POD SODA — a refreshing interpretation of functional cacao bebidas.
A LIVING TRADITION.
Across Mexico and the americas, fermentation has long been part of everyday life. Families and communities have traditionally transformed fruits, grains, and active botanicals into refreshing drinks like pulque, tejuino, colonche, and tepache.
These beverages evolved through local ingredients and traditions rather than fixed recipes, making fermentation a living expression of place and culture.
THE MICROBIAL CRAFT.
Traditional ferments like tepache are created through the work of wild microorganisms; yeasts, lactic acid bacteria, and acetic acid bacteria that transform fruit and active botanicals into vibrant living drinks.
This natural fermentation produces gentle acidity, light effervescence, and beneficial microbial diversity.
CURÓ FERMENTA builds on this process to create probiotic beverages rooted in Mexican and Amercian fermentation heritage.