Reed’s combines coffee and kombucha in new product
New beverage to make its debut at retail this fall
Reed’s Inc., Los Angeles, will add an organic coffee kombucha to its line of Reed’s Culture Club Kombuchas this fall.
Instead of growing the kombucha culture in oolong and yerba mate teas as the other Reed’s Culture Club Kombucha products do, this new product is grown in brewed organic coffee. This enhances the bold kombucha flavor and creates a unique, delicious flavor, the company says. To reach this flavor profile, the Reed’s team conducted dozens of rounds of taste tests for its new Reed’s Culture Club Coffee Kombucha.
“The kombucha culture is traditionally grown in a tea base,” said Chris Reed, founder and chief executive officer of Reed’s Inc., in a statement. “We decided to try to grow the culture in a coffee base instead and were excited by the results. With 83 percent of American adults drinking coffee every day, it made sense for us to marry an organic coffee with our signature long-aged kombucha.
“Recently, we had married coconut water and our kombucha in a new product launch that is now one of our top-selling varieties,” he continued. “We’re excited to share this new category innovation. Our largest distributors have already shown enthusiasm for this new product.”
When Reed’s Culture Club Coffee Kombucha comes out this fall, the company’s Culture Club Kombucha lineup will include nine varieties. These kombuchas, along with the company’s Reed’s Ginger Brews and Virgil’s Natural Sodas, are sold nationwide in natural food stores and mainstream grocery stores.