A limited edition rooted in craft and collaboration
This February, we’re introducing something special: Honeybush, our newest limited edition kombucha brewed with wild-harvested honeybush from South Africa.
Naturally caffeine-free and found only in the fynbos region of the Western Cape, honeybush is a rare botanical that resists scaling. It grows slowly, shaped by mountain air, shifting seasons and nutrient-poor soils, developing a layered character.
It brings warm fynbos notes, gentle caramel depth, and a soft floral finish. Grounding, surprising, and quietly complex.
But for us, this release didn’t start with the ingredient. It started with the way it’s sourced.
More Than an Ingredient
Honeybush came to life in collaboration with The Honeybush Company, a South African partner working regeneratively and investing in long-term income security for local harvesters.
Their approach immediately resonated with us. Our co-founder Tom says: “Their attention to landscape and income security spoke to us right away. From there, we developed something together that feels right from beginning to end, in flavour and in how it’s made.”
The Honeybush Company organises wild harvesting in the Langkloof region in a fully traceable way, working closely with local harvesters. In a pilot programme, harvesters were paid outside the harvest season and involved in landscape restoration work. The company is also part of an association within the international ABS/BAPS Nagoya framework, supporting fair and transparent benefit-sharing.
For us, transparency and direct collaboration aren’t marketing choices, they’re long-term commitments.
Wild-harvested in the fynbos region
Honeybush is a naturally caffeine-free shrub that grows exclusively in South Africa’s fynbos biome, one of the most biodiverse ecosystems in the world.
For generations, the plant has been used as a herbal infusion, known for its soft aromatic character. It carries warm fynbos notes, gentle caramel depth and a subtle floral finish.
The honeybush used in this kombucha is harvested in mountainous areas of the Cape region. Only the upper parts of the shrub are cut, allowing the plant to regenerate and grow back naturally. Plants growing under wild conditions develop more slowly, influenced by wind, soil and seasonal change, resulting in natural variation and a richer flavour profile.
The result is a layered, softly spiced kombucha with gentle warmth and a light natural sweetness. Refined enough to sip slowly on its own, yet versatile enough to pair beautifully with food.
Transparency as a long-term choice
With Honeybush, we continue building towards greater transparency across our supply chain from producer to can.
We believe that flavour is inseparable from origin. How something is made matters just as much as how it tastes. And these small and curated collaborations create room for something more meaningful than scale alone.
Honeybush is available from February 23rd, exclusively through our webshop.
Try YAYA Kombucha Honeybush now
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