It all began with an idea.

And a simple need.

We were looking for a non-alcoholic drink with character and flavour. A drink that would feel satisfying and enjoyable, that could be drunk at social occasions.

And the bare truth? It also began with gut issues. Therefore, we wanted to create a drink that would not only be harmless, but would have some real benefits. That’s how we turned to kombucha. Soon our kitchen looked more like a tiny fermentation lab.

A man and woman walking down a cobblestone street at night, both holding drinks, smiling and talking, with shopping bags and holiday-themed balloons.

Luckily, Lukas wasn’t just guessing. With two decades as a food scientist for the industry’s heavyweights and using his technical expertise and a passion for fermentation, he began brewing kombucha the way it’s meant to be made: slow, small-batch, and with purpose. After seeing the compromises of mass production up close, he felt called to do something different. Something real. And good for you at the same time.

The first batches were brewed in our kitchen. We decided to take the plunge. That’s how The Cambucha was born.

A smiling man in a light-colored jacket and hoodie holding a glass of red kombucha, with a blurred background.

The name came naturally. Living in Cambridgeshire, often walking along the river Cam while sharing ideas, we wanted to pay homage to our home. The Cambucha – crafted in Cambridgeshire, rooted in our community.

We also honour the age-old art of fermentation but bring it to today - refreshing, balanced, uncompromising.

No sweeteners. No pasteurisation. No flavourings. Just hand-picked teas, pure water, a touch of sugar for the culture, and time.

In a world of shortcuts, we’ve chosen another path:

one built on quality,

transparency,

and authenticity.