Buy kombucha in Ametller Origen

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. Mun'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 of the pursuit of 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.

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 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, shortly 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.