A kombucha producer in Central Europe was hitting limits. Fermentation was slow, and their tanks couldn't keep up with how much they wanted to make. They turned to Good Culture to see what a fermented base could do for them.
A Slow Process Holding Back Growth
Traditional kombucha fermentation can tie up tanks for weeks at a time. When a batch runs slowly, the same equipment makes less finished drink, and growth stalls.
The producer needed a faster, more reliable starting point that would get more out of the tanks they already had.
Testing Every Option Side by Side
The producer's technician spent two months testing Good Culture's range. They trialled several kombucha bases and the water kefir base to find the best fit for their process.
They chose the raw Organic Fermented Green Tea Base, used alongside their own raw materials. Soon after, they placed their first bulk order. Good Culture supplied the shipping papers and certificate of analysis, so the base was ready to go into production on arrival.
Same Again, Six Months Later
Within a few months, the base was part of their regular production. The team confirmed it was working in their process and placed the same order again. It was on its way within weeks.
Within eight months of that first conversation, the producer had placed a repeat order. The base is now a regular part of how they make their kombucha.
