BOMOFerments Kombucha

BOMo was born from observation, curiosity, and a desire to create different, complex, and vibrant beverages.

We are a non-alcoholic fermented beverage project based in the Valparaíso Region of Chile, with kombucha as our first expression. We aim to develop beverages with their own identity, paying special attention to balance, aromas, flavors, and everything that happens when microorganisms, time, and ingredients work together. Behind BOMo is also a deep connection with the world of fermented beverages. My professional experience, as well as my background as a beer sommelier and beer and kombucha judge, has influenced the way I develop each product: from the selection of raw materials to the creation of its sensory profile.

Raw materials and artisanal production

For BOMo, the raw material is not just an ingredient: it is part of the identity of each ferment. Teas, herbs, flowers, fruits, and other botanical elements are selected so that each contributes something recognizable to the final result.

We work on a small scale and in an artisanal way, because we want to be able to observe and guide each fermentation. Kombucha is a living product, and its production requires time, care, and an understanding of the process. That natural variability is also part of what attracts us to fermentation. We seek to combine this artisanal craft with a technical and sensory approach, experimenting with ingredients and processes to create balanced, gastronomic beverages capable of offering an interesting alternative to those who want to enjoy themselves without alcohol.

Origin and territory

We are interested in exploring local raw materials, working with seasonality, and finding new ways to express local ingredients through fermentation. Ultimately, BOMo is an invitation to discover that a non-alcoholic beverage can also have depth, character, and a story to tell

Find us at:
@bomoferments