Kombucha is a naturally fermented tea that has been brewed for thousands of years. It is made using four simple ingredients — tea, water, sugar, and a SCOBY (Symbiotic Culture of Bacteria and Yeast). During fermentation, the yeast consumes the sugar and produces small amounts of alcohol; the bacteria then convert this into the organic acids that give kombucha its signature tangy, refreshing taste. The result is a lightly sparkling, low-sugar drink packed with probiotics, polyphenols, vitamins, and healthy acids.

Because our kombucha is raw and unpasteurised, it retains live cultures that can support gut health and digestion. Through the fermentation process, nutrients become more bioavailable, essentially pre-digested by the bacteria, making them easier for the body to absorb. Kombucha also naturally contains acetic acid (the same active compound found in apple cider vinegar), B vitamins including B12 (which many people notice as a gentle energy boost), and antioxidant polyphenols from the tea. It is low in sugar and calories, making it a great alternative to soft drinks. As with all fermented foods, individual results vary.

We handcraft Mikro Kombucha in small batches at our brewery in Deryniea, Famagusta, using traditional fermentation methods. We use high-quality loose leaf teas and whole natural ingredients - no concentrates, no artificial flavours, no preservatives. Each batch is brewed with our SCOBY starter culture that has been with us since the very beginning. The kombucha is bottled fresh and raw, keeping all the natural goodness intact.

Yes, but only trace amounts, typically less than 0.5% ABV. This is a natural by-product of fermentation, where yeast converts sugar into alcohol before the bacteria convert most of it into organic acids. Because the alcohol content is so low, kombucha is classified as a non-alcoholic beverage. It is comparable to the trace alcohol found in ripe fruit juice or kefir. If you have specific concerns about alcohol consumption, we recommend consulting your doctor.

Yes. Because kombucha is brewed from tea, it naturally contains a small amount of caffeine, roughly similar to a cup of tea per bottle. If you are sensitive to caffeine, we recommend enjoying Mikro in the morning or early afternoon.

They're completely normal! Because Mikro is raw and unfiltered, you may notice small strands or floating pieces of yeast and bacteria cultures. These are a sign of a live, active drink, not a defect. Give the bottle a gentle swirl before drinking if you prefer them evenly distributed.

Our kombucha is raw and unpasteurised, which means it is still alive. If left out of the fridge, it will continue fermenting, increasing the pressure inside the bottle and altering the flavour. Always keep your Mikro kombucha refrigerated from the moment it arrives. For best flavour and quality, consume within the best-before date on the bottle and within a few days of opening.