Tom and Charlotte began brewing kombucha in 2013 in their home, one small batch at a time. By 2015, they decided to start brewing commercially, turning their spare bedroom into a home brewery where flavour development and experimentation began. One year and many tastings later, the feedback was clear: people loved kombucha. YAYA Kombucha was officially founded in late 2016, and by early 2017 the brewery was fully operational.
After moving twice and scaling up production in 2018 and 2019, YAYA settled in Amsterdam’s industrial Houthavens area. From April 2019, this 500m² brewery became home to a custom brewing setup, fermentation area, and a fully automatic bottling line. It’s where YAYA Kombucha grew from a small home-brewed idea into one of Europe’s leading kombucha brands.
Since 2024, we’ve taken the next step in our journey by outsourcing our production to trusted partners who share our commitment to quality and craft. This allows us to maintain the same high standards while continuing to innovate and expand our reach. Tom and Charlotte still have one goal: to make Europe’s best-tasting kombucha. As Tom puts it, “We wanted to make something that is unique in flavour, refreshing, and perfectly balanced between sweet and sour.”
YAYA Kombucha remains true to its roots, brewed with 100% organic and real ingredients like loose-leaf teas and cold-pressed juices. The team continues to source the finest ingredients, such as organic Yuzu juice from Japan and unique hop varieties, ensuring that every bottle reflects the same spirit that started it all back in 2013.
