Kombucha Culture, the top kombucha producer in Costa Rica and Central America, now sells its canned drinks at select stores in Southern California and the Pacific Northwest. The company brews and packages every batch on its certified organic farm in Santa Elena de Pérez Zeledón. It combines imported tea with fruits, roots and plants grown on site to make the products. All cans carry USDA organic certification, along with vegan and gluten-free labels.
Retailers in Southern California, including Erewhon, Bristol Farms, Jimbo’s Naturally and Lassen’s, stock the drinks through UNFI distribution. In the Pacific Northwest, Town & Country Markets carry them via Crown Pacific Fine Foods. The lineup includes five flavors: Boho with ginger, pineapple and hibiscus; Island Roots with turmeric, ginger, lemon and black pepper; Purple Rain with chamomile, lavender and butterfly pea flowers; Golden Hour with ginger and passion fruit; and Dragon Rose with dragon fruit and rose water. Each can contains probiotics, stays under 70 calories and uses only natural ingredients.
The brand began operations in Costa Rica in 2017 after an initial concept developed in Southern California. It partnered with Nacascolo Holdings in 2021, which supported production upgrades and led to steady growth. Kombucha Culture also offers a CBD-infused line, the first of its kind registered in Costa Rica, and a hard kombucha with 5 percent alcohol.
The U.S. entry follows years of strong sales inside Costa Rica. Shoppers find the drinks in chains such as AutoMercado, Fresh Market and Súper Compro, as well as smaller outlets from San José to beach towns on both coasts. Kombucha Culture positions its drinks around Costa Rica’s pura vida approach to daily life. The company uses this heritage to appeal to younger U.S. buyers who prefer brands tied to real places and straightforward ingredients over larger corporate options.
This move fits a longer pattern of Costa Rican goods reaching U.S. shelves. Coffee from regions like Tarrazú sells at specialty roasters across the country. Craft chocolate from Limón and Talamanca areas appears in fine chocolate shops. Tropical fruits, heart of palm and organic produce move through natural food channels as well. These exports build on Costa Rica’s established record in sustainable farming and reliable supply.
Kombucha Culture plans to display its full range at the Natural Products Expo West in Anaheim, California, on March 3, 2026. The company continues production in Pérez Zeledón while it builds distribution in the United States.
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