Copenhagen kombucha
from Copenhagen, Denmark
Fermented teas from Copenhagen –
Made for the table, the menu, and for everyone.
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From the kitchen to the laboratory of balance
In Denmark, celebrations are a way of life – with a love of conviviality and a commitment to quality craftsmanship. From a kitchen experiment, Louise Benkjær Limbach and Nicolas Limbach created København Kombucha: a laboratory for balance, producing fermented teas that stand the test of time at the table – complex enough for fine dining, yet refined enough for those special moments in everyday life.
Double fermentation, trained culture, clear line
The traditional double fermentation process is used: sweetened tea, nurtured by a natural symbiosis of yeasts and bacteria. Yeasts break down sugars, bacteria produce acids – precisely controlled and timed to the sensory experience. Through targeted "training" of the culture (comparable to altitude training), the intermediate alcoholic product is consistently metabolized. After fermentation is complete, the tea is pasteurized twice – once after fermentation and once after bottling – for stability, freshness, and a clean profile. Aromatic ingredients such as lavender, rose petals, rosehips, ginger, apple, and bee pollen are added.
Copenhagen style, gastronomic ambition
København Kombucha has received numerous awards, including Beverage of the Year and the Danish Innovation Award.
Hidcote Blue is a prime example: lavender, ginger and apple create a floral-mineral profile with fine acidity and a calm finish – a perfect match for fish, vegetables and umami-rich dishes.
What remains: clarity in the glass, serenity in expression – a composition that leads quietly yet carries tension.
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København Kombucha from Denmark crafts fermented teas designed for both gastronomy and everyday enjoyment. Created by Louise and Nicolas Limbach, each batch balances acidity, structure and floral depth through a precise double-fermentation process. The result is a non-alcoholic kombucha with the elegance of a wine alternative – mineral, refined and quietly complex. Local ingredients like lavender, rose, ginger and bee pollen bring aromatic nuance and freshness. No/low drinks from Copenhagen with clarity, craftsmanship and a distinct Nordic signature.
København Kombucha from Denmark stands for fermented teas crafted with gastronomic precision. Louise and Nicolas Limbach develop compositions in Copenhagen that combine structure, acidity, and balance – designed for the table, for special menus, and for those precious everyday moments. Controlled double fermentation results in a clear, complex, non-alcoholic kombucha, reminiscent of wine alternatives in its aroma: mineral, floral, with a delicate acidity. Lavender, rose petals, rosehip, and bee pollen lend depth and freshness – these are No/Low drinks from Copenhagen that unite clarity and craftsmanship.