International Kombucha Cooperation
Kombucha companies from six countries join forces to create an international blend
To mark World Kombucha Day, February 21, 2026, Legend Kombucha in Verona, Italy, brewed what is believed to be the first truly international kombucha by combining starter cultures from multiple regions of the world in a single fermentation.
The cultures were collected in Barcelona last October during the World Kombucha Awards, organized by Kombucha Brewers International, where international brewers contributed portions of their own living cultures.
The final fermentation took place later in Verona, at Legend Kombucha’s brewery, where the cultures were unified into a single SCOBY and brewed as a dedicated World Kombucha Day Edition 2026.
Participating producers included:
- Ayatana Kombucha (Slovenia)
- Kabé Kombucha (Morocco)
- Mis Kombucha (Malaysia)
- Kombucha Iceland (Iceland)
- Spontea Drinks (Spain)
- Legend Kombucha (Italy)
Rather than a collaboration at recipe or branding level, the project focused on symbiosis — both microbial and human — bringing together bacteria and yeasts shaped by different geographies alongside the brewers behind them. In this sense, the fermentation became not only a shared SCOBY (Symbiotic Culture of Bacteria and Yeast), but also a SCOBI2 — a Symbiotic Community of Brewers Involved in creating a Symbiotic Culture of Brewers Internationally!
The initiative was conceived by La Nave Nodriza, a creative agency based in Mallorca, Spain, under the creative direction of Bruno Balbi, and developed in collaboration with Kombucha Brewers International and director Kendra Sepulveda.
The resulting kombucha was brewed in Verona by Legend Kombucha.
