Mun Kombucha is now the lowest sugar kombucha on the market. The one recommended by the best health specialists and the one that thousands of clients consume faithfully.
Big projects don't usually start in conventional spaces. Mūn's started in the kitchen of Mercè and Jordi's loft. A journalist and an engineer passionate about healthy eating and lifestyle were pioneers in the development of this drink, when hardly anyone here knew about it. The year was 2013.
The madness for the search for health
Little did Jordi Dalmau imagine that the solution to the problems caused by Gilbert's syndrome, which he was diagnosed with when he was only 13 years old, would come in a drink format.
An engineer by profession, Jordi struggled daily with headaches, muscle pain and fatigue caused by his difficulty eliminating toxins through the liver. The search to improve his health had been tireless. After various modifications to his diet, they advised him to introduce fermented foods.
He researched and researched more and, to the sauerkraut and kefir he already made, he decided to add kombucha. It was 2013 and no one knew where to find it in stores, so Jordi decided to start making it at home. It was clear. Some of the organic acids in this ancient drink could be the key to improving your liver detoxification. And, bingo! It began to consume her and it was as if she took off that heavy backpack that she had carried for so long.
Better together
Mercè Pérez, his partner, had discovered around that time that he methylated slowly, that his body also had problems getting rid of toxins. And her newborn son had a bunch of food allergies that required focusing on his digestive system and microbiota, as well as his immunity.
That's how it was almost like a puzzle, all the pieces fit together. The fermented tea that was already consumed by Chinese and Japanese emperors and even samurai, could be the cornerstone of the well-being of the entire family.
The kitchen as a laboratory
The first fermentations tasted a bit like lightning. Little by little, Jordi modulated the recipe. He offered it to friends who, with some reluctance, tried it. They couldn't say if they liked it or not. But, soon after, they asked him if he could give them another bottle.
And one day, there were no more friends to give kombucha to. And Jordi and Mercè decided to embark on the adventure of a lifetime, leaving their professions behind, and launching in 2015 the first manufacturing and marketing plant for organic, glass-packaged kombucha in all of Spain. His secret had to be shared. Everyone should try kombucha and experience its benefits.
They set themselves the goal of making an ultra-healthy, absolutely natural drink, with certified organic ingredients and with as little sugar as possible without losing a bit of its incredible and addictive flavor.
They wanted to make the kombucha they would have liked to find in the store.
The most modern workshop
ecological certificate, ifs, etc...
The madness for the search for health
Little did Jordi Dalmau imagine that the solution to the problems caused by Gilbert's syndrome, which he was diagnosed with when he was only 13 years old, would come in a drink format.
An engineer by profession, Jordi struggled daily with headaches, muscle pain and fatigue caused by his difficulty eliminating toxins through the liver. The search to improve his health had been tireless. After various modifications to his diet, they advised him to introduce fermented foods.
He researched and researched more and, to the sauerkraut and kefir he already made, he decided to add kombucha. It was 2013 and no one knew where to find it in stores, so Jordi decided to start making it at home. It was clear. Some of the organic acids in this ancient drink could be the key to improving your liver detoxification. And, bingo! It began to consume her and it was as if she took off that heavy backpack that she had carried for so long.
Better together
Mercè Pérez, his partner, had discovered around that time that he methylated slowly, that his body also had problems getting rid of toxins. And her newborn son had a bunch of food allergies that required focusing on his digestive system and microbiota, as well as his immunity.
That's how it was almost like a puzzle, all the pieces fit together. The fermented tea that was already consumed by Chinese and Japanese emperors and even samurai, could be the cornerstone of the well-being of the entire family.
The kitchen as a laboratory
The first fermentations tasted a bit like lightning. Little by little, Jordi modulated the recipe. He offered it to friends who, with some reluctance, tried it. They couldn't say if they liked it or not. But, soon after, they asked him if he could give them another bottle.
And one day, there were no more friends to give kombucha to. And Jordi and Mercè decided to embark on the adventure of a lifetime, leaving their professions behind, and launching in 2015 the first manufacturing and marketing plant for organic, glass-packaged kombucha in all of Spain. His secret had to be shared. Everyone should try kombucha and experience its benefits.
They set themselves the goal of making an ultra-healthy, absolutely natural drink, with certified organic ingredients and with as little sugar as possible without losing a bit of its incredible and addictive flavor.
They wanted to make the kombucha they would have liked to find in the store.
The most modern workshop
ecological certificate, ifs, etc...
Porque tenemos un propósito
Our mission
Our mission is to provide wellness and health through our kombucha.
We are what we eat and drink. That's why we only use organic ingredients, natural processes and do not add additives of any kind.
And, deep down, we make the kombucha that we would like to find in the store.
For all this, Mūn Ferments is committed to producing healthy, safe and beneficial products for health using only ingredients of organic origin.
For its production, we use electrical energy from renewable resources. Likewise, we work with the objective of reducing the volume of waste as much as possible and with a policy of zero CO2 emissions as an objective.
Roma no se hizo en un día
How Mun Kombucha has evolved
Lo que empezó en casa, en el mármol de nuestra cocina, pasó por un bodega de vino y un local de 120 m2. Y ha acabado en un moderno obrador en Mataró, una población costera al lado de Barcelona. En medio de la playa y la montaña, la capital de la comarca del Maresme, tiene un clima suave y sin grandes alteraciones perfecto para la elaboración de kombucha.
Looking for a solution to Gilbert's Syndrome
We heard about kombucha for the first time
The therapist recommends Jordi take fermented foods. To the sauerkraut that we already made at home, we add water kefir, milk kefir, pickles, kimichi... and we have to find kombucha.
The kitchen is already a fermentation laboratory
We start making kombucha at home
Our kitchen becomes a laboratory. We started doing tests. We give it to friends.
Lo tenemos claro
Mun Ferments is born
El descubrimiento nos alucina. Después de agotar el recurso de los amigos, damos un paso más. “Aquello” tiene que probarlo todo el mundo.
Todo el mundo "debe conocer" qué bien sienta tomar una bebida ancestral de más de 2.000 años.
Dejamos de ser nómadas
We open the first workshop
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Emprender es de valientes
We went from hobby mode to full time
Our ideas boil. We already have two formats: 750 ml and 275 ml bottle.
We released the Paleobirra: the first non-beer, the first kombucha with hops.
Nos vamos a la Meca de la kombucha
We travel to Los Angeles
We're packing our hats and heading to KombuchaKon 2018, the annual convention of Kombucha Brewers International, in LA.
We took advantage and visited all the kombucherias between San Diego and Los Angeles.
We are thrilled to see that Whole Foods welcomes you with a refrigerator full of kombucha.
We realize that this is going to be unstoppable. Sooner or later it will get here. And what if we are the pioneers?
Siempre somos los primeros
First kombucha crowdfunding
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Oh no! the pandemic arrives
We open a new workshop of more than 1,000 m2
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We ensure food safety
We obtain the IFS Food certification
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Kombutxa becomes Mūn Kombucha
Casual goes on the market to reach large distribution
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We can
Yes! We can!
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No hay límite
We have a long way to go
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About
We're different
Mūn Ferments was the first to make and market a kombucha with 100% natural, top quality and certified organic ingredients. Its main differential feature: the minimal residual sugar that its varieties contain. The lowest of all kombuchas currently on the market. Up to 18 times less sugar than other kombuchas on the market.
The preparation of Mūn kombuchas begins with an infusion with green tea, specifically the Lung Ching variety, the most ecologically grown in the world, which is only harvested in spring and is highly appreciated by experts. Organic cane sugar sweetens it and serves as fuel for the microorganisms that will make fermentation possible. A long, rested, careful fermentation makes Mūn kombuchas the only ones that, without being pasteurized, do not require refrigeration for transport or conservation. The unique process to which we subject it ensures that the amount of residual sugar that reaches the consumer is minimal.
100% natural and ecological
Mūn Ferments takes the ancient traditional recipe dating back to 221 AD in ancient China, improving it and making it as healthy as possible. The result is a super surprising drink, but also highly detoxifying, rich in natural probiotics that help digestion and absorption of nutrients, free the body of toxins, cleanse the digestive system and activate immunity.
Mūn kombuchas, which acquire their natural bubble spontaneously during the fermentation process, are 100% natural. They contain natural probiotics, amino acids, enzymes, antioxidants, minerals and organic acids (gluconic, acetic, lactic and saccharic).
Why sustainable?
We package all our varieties in glass or cans. Recyclable and reusable materials that, in addition to being inert and do not transfer dangerous particles to the contents. With the aim of reducing the environmental footprint as much as possible, we promote the installation of bulk kombucha service points in businesses. In this way, customers can refill the containers infinitely with their favorite kombucha.
In this same sense, the fact that our kombuchas do not need refrigeration for transport or preservation is also in their favor. The need to store the bottles in the refrigerator is not necessary since the product is completely stable at room temperature. In this way, energy and environmental savings are indisputable. Specifically, the savings in CO2 emissions into the atmosphere are 180 times greater than kombuchas that need cold to be preserved during their useful life.
The Mun Kombucha Decalogue
1 Less is more
2 We follow the traditional method
3 Slow fermentation
4 Sugar? no, thanks!
5 Living drink
6 Certified organic
7 Goal: zero carbon footprint
8 Recyclable, reusable and healthy?
9 Controlling the process from start to finish
10 R&D forever
Núria Coll interviews us on her Soycomocomo podcast
More than 350,000 views
Kombucha is the trendy drink. You can buy kombucha in organic stores, herbalists and supermarkets and also online. Its consumers appreciate its probiotic qualities, but most are unaware of the great benefits that its organic acids give it.
Jordi Dalmau is an engineer by profession and CEO of MUN KOMBUCHA, a kombucha made in Barcelona since 2015, which is differentiated from other brands by the very low residual sugar content of its 10 varieties. So little sugar that there is no need to store it in the refrigerator! Organic, vegan, with 100% natural ingredients, artisanal and unpasteurized. Get to know everyone behind this fermented tea of ancient origins that has become the healthy alternative to soft drinks and low alcoholic beverages.
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