Christopher Davite is the founder of Bioma Kombucha in Barcelona. His personal health struggles, including ADHD, depression, and digestive issues, along with an unexpected allergic reaction to pollen after moving to Vancouver, led him to discover the healing benefits of kombucha. Inspired by his own transformative experience and his grandfather’s knowledge of medicinal plants, Davite shifted from a career in architecture and personal training to founding Bioma Kombucha in 2017, motivated by a mission to empower people with an affordable, functional beverage. The company focuses on creating a high-quality, sustainably produced product using locally sourced medicinal plants.
From the first sip, I knew I had found something truly special. The benefits were astounding. Every day, I felt my body and mind fill with renewed energy, propelling me to improve my life in ways I had never imagined. Kombucha inspired me to share this gift with the world, with the mission of “empowering people from within.”Today, my message is simple: “Take care of your body, and your body will take care of you.” Kombucha is not just a beverage for me; it’s a way of life, a source of energy and well-being. I hope my story inspires you to discover the wonderful benefits it can offer and to find your own path to a healthier and happier life.”
Branded initially as ‘Kashaya Kombucha’ selling a green tea classic, in 2021 he rebranded to Bioma and expanded the range to add seven more flavors.
Production and sustainability
Sustainability is at the heart of their business.
Christopher drew on his background in interior architecture and design to renovate an old garage that is his production facility. All the building materials were sourced from within Catalonia. This includes cork insulation and marble-based paint in the fermentation room. The low pH in the paint means nothing can grow in it. He explains that this has a significant impact on the SCOBY’s overall well-being and health. The walk-in cooler was constructed with natural mortar and insulated with hay behind a cork lining. When empty, it smells like a hay barn. The Bioma bottles are screen-printed, so there is no glue or labels, making them easier to recycle. Some are on their 10th life cycle.
Bioma was the first to produce kombucha at an industrial scale in Barcelona and has grown into a team of eight people.
Method
Bioma uses a traditional brewing process with native medicinal and aromatic plants and premium ingredients to produce authentic kombucha.
The Rwandan green tea is cold-brewed overnight for 12-16 hours (an environmental saving in and of itself). Cold brewing brings out smooth, natural notes that harmonize perfectly with the kombucha’s acidic profile. This method preserves the maximum amount of nutrients and probiotic properties, ensuring a healthy experience with every sip. They then add the starter, ferment for 7 days, and then undergo an additional 2 to 5 days of secondary fermentation with flavorings sourced from foraged ingredients or local farmers.
Christopher periodically chants to the kombucha while it ferments, which he believes enhances the brew’s medicinal resonance.
Chakra-aligned flavors
Bioma Kombucha believes in the holistic connection between body, mind, and spirit. Their kombucha is rich in probiotics and antioxidants that not only improve digestive health but can also contribute to overall well-being. A healthy digestive system helps keep energy flowing properly, which can positively influence the balance of your chak
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